No ImageMeyer Lemon Marmalade

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  1. Deb

    What is the shelf life of the finished product? Does it need to be refrigerated? Thanks, looks like good use for my 70 lbs of lemons.

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  2. Ellen

    Made this last year and looking to make more. Could this be used with oranges? What changes would need to be made for navel oranges? Or could I do a combo orange and lemon?

    xxxxxyyyyy

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  3. Kate

    Wonderfully detailed recipe instructions! One of the best things about this recipe is that there is no soaking the fruit and seed/pulp sachet for 24 hours. Having a Meyer Lemon Tree in my yard here in Austin, Texas , I was looking for a recipe to use up several lemons at once, and make the product in one day. I made a batch yesterday strictly according to the recipe. My Meyer lemons (9 – and they are softball sized!) made exactly 6 cups of packed, chopped lemon) which was a little over 2 1/2 lb, but it does match traditional measures of 1:1:1 ratios of fruit, water and sugar that I am familiar with. During the lemon, water and sachet cook, it took about 50 minutes to reduce down to 6 cups. During the 2nd cook when reached 218 degrees F, I got a slight ‘wrinkle’ on testing, cooked 2 more minutes and took off the stove. Oh, and I water bath canned my product to get a non-refrigerated, longer shelf life batch. Highly recommend this recipe and all the tips!

    xxxxxyyyyy

  4. Dennis

    I made a batch it was great i add a little balsamic vinegar for sum bone marrow appetizer at restaurant im working for. Everyone loved it thank you for the recipe

    xxxxxyyyyy

  5. Julianne

    I just finished my first batch and it looks and taste great. I was a little skeptical of the pectin part. Looks like it thickened up fine. I had a lot of goo left in the muslin bag I made. Question, can it be used in the next batch since I have lots of Meyer lemons thanks to my nephew. Thank you for sharing the recipe.

    xxxxxyyyyy

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