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A small jam jar filled with Meyer lemon marmalade. Resting on top is a knife with a dollop of marmalade on top.
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4.94 / 16 votes

Meyer Lemon Marmalade

This Meyer lemon marmalade--made with just three ingredients: lemons, sugar, and water--is a sensational spread for breakfast, brunch, or a surreptitious snack.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Condiments
Cuisine: Italian
Servings: 12 servings | 1 1/2 cups
Calories: 150

Equipment

  • Sterilized canning jars (See note below)

Ingredients

  • 7 Meyer lemons, preferably organic
  • 1 cup cold water
  • 2 cups granulated sugar
US - Metric

Instructions

  • Scrub the 7 Meyer lemons and trim the ends. Cut 4 of the lemons into eighths from tip to stem (yup, peel and pith and all), remove the seeds, and cut each wedge crosswise into very thin (⅛-inch thick) slices. Set aside.
    A man's hand cutting Meyer lemons in quarters.
  • Cut off the peel and pith from 2 of the remaining lemons.
    A man's hand peeling a Meyer lemon with a vegetable peeler over a glass bowl.
  • Cup a peeled lemon in your hand over a small bowl and slice the segments free from the membranes, letting the segments and juice fall into the bowl and throw out the membranes, peel, and pith.
    A man'a hand slicing into a Meyer lemon, separating the fruit from the membrane.
  • Juice the remaining lemon. You should have about 1/4 cup juice.
    A man's handing juicing a Meyer lemon half. Nearby is a glass bowl of lemon juice.
  • Bring a small saucepan of water to a boil over medium-high heat. Add the sliced lemons, return to a boil, and cook to remove some of the bitterness, 2 to 3 minutes. Drain, pat dry, and set aside.
    An overhead shot of a red pot filled with sliced Meyer lemons simmering in water.
  • In the same saucepan, bring the 1 cup cold water, 2 cups granulated sugar, and the ¼ cup lemon juice to a boil over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes.
    A man's hand pouring Meyer lemon juice into a pot of sugar and water.
  • Add the sliced lemons and the lemon segments and return to a boil.
    A man's hand dumping Meyer lemon slices into a pot of lemon pieces simmering in sugar water.
  • Reduce the heat to low, skim any foam from the top, and simmer very gently until the mixture softens and thickens, 40 to 60 minutes, checking frequently to prevent scorching or overcooking.
    A man's hand skimming foam from a pot of simmering Meyer lemon marmalade.
  • To test for doneness, slip a small plate in the freezer for 10 minutes. Place a small spoonful of marmalade on the plate and let it cool for a minute or two. Gently nudge the marmalade with your fingertip. If it wrinkles or forms a skin that holds its shape, it's done. If it's still runny, continue simmering for a few more minutes and repeat the test.

    ☞ TESTER TIP: Want a more precise test? Cook the marmalade until it reaches a temperature of 217-220°F (103-105°C). That's it.

    A fingertip gently pressing a small dollop of Meyer lemon marmalade on a white plate to test its consistency.
  • Spoon the hot marmalade into heatproof jars, cool completely, cover, and refrigerate for up to 2 weeks. (Yeah, right!)

Notes

Refrigerator Jam Safety

Use sterilized heatproof jars. To sterilize, wash jars and lids in hot, soapy water, rinse well, then either run them through a dishwasher’s sanitize cycle or submerge in boiling water for 10 minutes; let air-dry (do not towel-dry). Fill hot, cap, and refrigerate promptly (≤40°F). Use clean utensils—no double-dipping. Keep 2 weeks (low-sugar: 7–10 days). If any mold appears, discard the entire jar—do not taste. For longer storage, freeze up to 3 months with ½-inch headspace. Label and date.
  1. Texture—For a smooth texture, slice your lemons thinly and evenly–about 1/8-inch is perfect.
  2. Testing—Cook the marmalade until it reaches between 217°F (103°C) and 220°F (105°C) on an instant-read thermometer. A lower temp delivers a softer set, while a higher temperature results in a firmer marmalade.

Nutrition

Serving: 2tablespoons | Calories: 150kcal | Carbohydrates: 40g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Fiber: 2g | Sugar: 35g