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Meyer Lemon Marmalade Recipe in jars on counter

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
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 5 8 oz. jars
Calories 72kcal
Author Deb Clark
Cost $14


  • 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


  • 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.


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