Of course, you can use this delicious homemade Lemon Marmalade Recipe on your morning bagel! It’s also a perfect glaze for chicken, pork
Homemade Jam is 100 times better than store-bought!
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
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
More delicious jam recipes to enjoy!
Steps to make Mandarin Lemon Puree
Ingredients for puree
- 1-½ 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
- 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.
- Save remaining puree for another batch.
Instructions to make Lemon Marmalade Recipe
- Juice the fruit.
- Combine the puree, juice, sugar and vanilla 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.
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!
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- 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 photos!
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Meyer Lemon Marmalade
Main Squeeze Lemon Marmalade
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
- 4-½ 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 ½ cups of mandarins, ½ 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.
