Meyer Lemon Marmalade Recipe

Of course, you can use this delicious homemade Lemon Marmalade Recipe on your morning bagel! It’s also a perfect glaze for chicken, pork and ham. A spoonful with olive oil makes the best salad dressing or use it to glaze the top of a tart.

Homemade Jam is 100 times better than store-bought!

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Lemon Marmalade Recipe

Fall is officially here, but that doesn’t mean there isn’t a jam or two to be made! Something is always in season and what we’ll be seeing at the market soon are plump, sweet mandarins and lemons.

We pick them by the bucketful and can’t give them away. Everyone has so many everywhere you look there are sacks filled with fruit just looking for a new home!

Luckily Dan brings them home and we put them to good use!

This is a recipe my friend Michelle shared with me many years ago. It’s with great honor I’m sharing it with you!

Ingredients for Lemon Marmalade Recipe

• fresh lemons
• mandarin oranges
• sugar
• butter
• vanilla

Lemon Marmalade

What do you do with a lot of lemons?

I am the best person to ask this question to! We have bags of lemons every year and with them I make gallons of Strawberry Lemonade, these super sweet/tart Lemon Bars, Lemon Curd and of course Lemon Orzo Chicken Soup!

Just type in lemon in the search bars and you’ll see a ton of great recipes!

Just type in lemon in the search bars and you’ll see a ton of great recipes!

Does lemon peel have pectin?

Yes it does, as do the seeds. In fact because of the naturally occurring pectin in the peels of the lemon and mandarin oranges, this recipe does not need any added pectin.

What does lemon juice do in jam making?

Lemon juice lowers the pH in the jam mixture. Neutralizing it allows the jam to “set” – for all the technical stuff, check out this link.

How long do you boil marmalade for?

The total cooking time for this Lemon Marmalade Recipe is 40-45 minutes. This includes time to cook the lemon/orange puree and also cook the preserves until they reach the correct temperature.

Another use for this jam? Mix it with some soy sauce, grated ginger and minced garlic to make an Asian fusion sauce, it’s delicious! You’ll love this homemade lemon marmalade recipe!

More delicious jam recipes to enjoy!

Mandarin Orange Jelly

Orange Jelly has all the flavors of summertime packed into a delicious jar of homemade jam! This is an easy jam to make that is full of bright citrus flavors!

Check out this recipe

Sweet and Spicy Christmas Pepper Jam

Couple things to keep in mind when making jam. When you are boiling the fruit & sugar, it is a super hot mixture and will burn you in an instant. Be very careful!! Also, if a jar doesn’t seal, you can always replace the lid (these cannot be reused) and re-process it in the water bath or simply refrigerate that jar.

Check out this recipe

Bam Bam Pomegranate Jam

Perfectly sweet with just a touch of heat Bam Bam Pomegranate Jam is delicious topping off bread & butter or your favorite PB&J. I use jam to make delicious homemade salad dressings too – it’s so versatile!

Check out this recipe

Mai Tai Papaya Jam

Sweet papaya, mango and freshly squeezed lime combine in an easy-to-make Papaya Jam Recipe. You'll love this jam!

Check out this recipe

Strawberry Rhubarb Jam Recipe

Low Sugar, easy to make Strawberry Rhubarb Jam Recipe that is tang and delicious! Juicy strawberries and tart rhubarb make a luscious jam recipe that is the BEST! T

Check out this recipe

Steps to make Mandarin Lemon Puree

Ingredients for puree

• 1-1/2 cups thinly sliced mandarins (remove ends and seeds)
• ½ cup thinly sliced Meyer lemons (remove ends and seeds)
• 4 cups water

Directions – Mandarin/lemon puree

1. Remove from pan, let cool, put into blender and puree until small pieces are still visible, not too long as you want to see some of the pieces. 
2. Save remaining puree for another batch.

Instructions to make Lemon Marmalade Recipe

1. Juice the fruit.
2. Combine the puree, juice, sugar and vanilla and cook for 20 minutes at low/medium boil until mixture reaches 221 degrees on candy thermometer. 
3. Stir often to keep from sticking, especially at the end of the cooking.
4. Ladle into sterile jars. Makes five 8 oz. jars.

Love the idea of making homemade jam and jelly, but have a few more questions? Check out my Jam Making Guide for all of my tips and tricks to make the BEST preserves at home!

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• 8 oz. canning jars with lids
• 4 oz. canning jars with lids
• canning essentials box kit
• stainless steel ladle

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When you make this please be sure to tag me on Instagram @bowl_me_over or #bowlmeover – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Meyer Lemon Marmalade

Print

Main Squeeze Lemon Marmalade

Main Squeeze Lemon Marmalade – Of course you can use Marmalade on your toast in the morning, but what else? Glaze a ham, salad dressing, or tart.  

Course Jams and Jellies

Cuisine American

Keyword homemade jam

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Servings 5 8 oz. jars

Calories 72kcal

Author Guest Author – Michelle Turner

Cost $14

Ingredients

• For the mandarin/lemon puree*
• 5-7 mandarins
• 2 lemons
• 4 cups water
• For the marmalade
• 4 cups cooked mandarin/lemon puree*
• 1 cups freshly squeezed mandarin juice 8-10 mandarins
• 1 cup freshly squeezed meyer lemon juice 6-8 lemons
• 4-1/2 cups sugar
• 1 tsp butter
• 1 tsp vanilla

Instructions

• For the mandarin/lemon puree*
• Start by making the puree. Thinly slice mandarins and lemons.
• Measure out 1 1/2 cups of mandarins, 1/2 cup sliced lemons. Add to a medium sauce pan with four cups water.
• Cook for 20 minutes or until tender. Allow to cool completely.
• Pour into blender. Pulse and puree until small pieces are still visible, not too long as you want to see some of the pieces. 
• Measure exactly 4 cups puree, freeze remaining for another use.
• For the marmalade
• Juice lemons and mandarins – measure exactly one cup of each.
• Combine all ingredients and cook for 20 minutes at low/medium boil until mixture reaches 221 degrees on candy thermometer.
• Stir often to keep from sticking, especially at the end of the cooking.
• Ladle into sterile jars. Makes five 8 oz. jars.

Nutrition

Calories: 72kcal | Carbohydrates: 18g | Sodium: 2mg | Potassium: 68mg | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 14.2mg | Calcium: 11mg | Iron: 0.1mg

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