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Bowl Me Over

Delicious recipes that (most times!) end up in a bowl, hence the name Bowl Me Over. My goal is to inspire you, making meal time more fun and less complicated!

Main Squeeze Lemon Marmalade

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Of course you can use Marmalade on your toast in the morning, but what else can you use it for? How about a glaze on chicken or ham? You can also make a salad dressing with it; use a spoonful or two in your homemade dressing. Glaze the top of a tart.

marmalade

the jam looks like stained glass – so beautiful!

marmalade
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5 from 1 vote

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.  
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Jams &amp, Jellys
Cuisine: American
Servings: 5 8 oz. jars
Calories: 72kcal
Author: Guest Author - Michelle Turner
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 4 cups cooked mandarin/lemon puree* See below
  • 1 cups freshly squeezed mandarin juice
  • 1 cup freshly squeezed meyer lemon juice
  • 4-1/2 cups sugar
  • 1 tsp butter
  • 1 tsp vanilla

Instructions

  • 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.
  • Put 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

Mix it with some soy sauce, grated ginger and minced garlic to make an Asian fusion sauce. Love, love, love homemade marmalade!

*Ingredients – Mandarin/lemon puree

  • 1-1/2 cups thinly sliced mandarins (remove ends and seeds)
  • ½ cup thinly sliced Meyer lemons (remove ends and seeds)
  • Put in pan and add 4 cups water. Cook for 20 minutes or until tender.

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.

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Comments

  1. Lois says


    This is such a joy to have around you can have it on your toast or you could use it to glaze your ham. It is so good.

    Reply

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Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .