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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.
Hi Deb, the marmalade does not need to be refrigerated, it has enough acid and sugar to keep it well preserved on its own. It’s best eaten up within a year, that said, I have some marmalades that are several years old and they’re fine.
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?
I’ve tried making marmalade with navel oranges and honestly it doesn’t turn out well. Navel oranges aren’t sour enough to make a good marmalade. I have a navel orange tree and I love navel oranges. But they’re better for juicing than for making marmalade. That said, I often make a combo marmalade with meyer lemons, limes, regular lemon juice, citron, pink grapefruit, and blood oranges, and I include the zest and flesh of one navel orange in that mix. That works, but the marmalade is just as good without it, and any more navel orange in the mix muddies the flavor.
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!
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
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.
Hi Julianne, good question! I think you probably could use it again in the next batch. I have found that the pectin bag creates quite a bit more pectin than you need for one batch.
Would this recipe work replacing refined white sugar with coconut sugar? I’d like to try adding ginger, does anyone have steps or ratio recommendations?
We have a very prolific Meyer lemon tree, I’m really looking forward to trying this recipe.
Hi Cici, I have not tried replacing the refined white sugar with any other kind of sugar, so I don’t know how it would work with coconut sugar. My guess is that you would get some flavors that you weren’t expecting, and they may or may not work well with the lemon. As for ginger, ginger is pretty strong. I would start with a tablespoon of grated ginger in the first cooking step and see how it tastes.
Wonderful recipe. I followed your instructions exactly and my marmalade turned out just as I had hoped – sweet with bits of tart Meyer Lemon. I’ll use my last two lemons to make a lemon bundt cake, and serve with a dollop of your marmalade. Thanks!
I’m so glad you liked it Margaret!
This was amazing and came out so well. I have done this recipe a few times now. With this batch, the only additional thing that I did was… I added saffron to it; gives it a rich orange color and a hint of sweetness. Saffron and marmalade go together for sure. It’s my new favorite.
What a wonderful idea Jaq, thank you!
Elise, this marmalade is just beautiful. I finally had enough Meyer lemons to try making it this year, and it’s so delicious. Just the right balance between bitter and sweet and lots of great bits of peel in it to enjoy. My husband and I have found a new favorite. Thank you!!
I’m so glad you like it Katherine!
Great recipe. Mine is just a tich dark. I cooked my marm to 220. Probably was good at 218. I could tell the jam was going to set up fine early. The side of my pot showed evidence of that. It’s a great recipe. Next batch will include a bit of thyme or rosemary.
Time consuming but totally worth it. Yummo, great in tea!
Mine came out bitter & dark brown. I definitely have Meyers lemons and used 4-4-4 ratio. I think I cooked it in “stage two” on too high a heat. It’s bitter, dark brown & very hard as it cools. Lot of work for failure. May try again after I get over this catastrophe & it the pot scrubbed from hardened jelly. Loved all the tips and very detailed steps.
Hi Jenny, could it be that you are at altitude? If so, you’ll need to aim for a lower setting point temperature. It sounds like the mixture got overcooked in the second stage of cooking.
I just finished my first batch and your instructions were perfect! I’ve never done anything like this before so just did what you wrote. I am in South Georgia and my neighbor has a Meyer Lemon tree. Now I know what to do with the fruit when she gives it to me. Eight big lemons made eight jars. Now I’m waiting semi-nervously to hear the lids pop. Getting the lids sterilized and in place was the most challenging part of the process for me. I’m really glad I bought a home canning set for this project. It had a canning funnel and a magnet tool for picking up the lids. Those things helped me a lot. What I tasted from the pot scrapings was fabulous! Will this type of recipe work with Kumquats?
Came out BITTER! What happened?
Hi Jennifer, are you sure you used “Meyer” lemons? The peel of Meyer lemons much less bitter than regular lemons. Other than that, the only thing I can think of is that you needed a bit more sugar for your batch.
The recipe doesn’t give a shelflife I’m wondering if I can water bath process this and how long it will keep
Hi Nancie, you can water bath these if you want, but it isn’t necessary if you are starting out with hot sterilized jars. There is enough sugar and acid in the jam to prevent bacteria from growing. Jams and jellies are always best within the first year after they’ve been made, but they’ll still be good for several years later. I’m still eating marmalades I made 4 years ago.
I just had a great lemon sage marmalade that I would like to replicate. How much sage would you recommend adding? Would you leave it in or take it out?
Hi Astrid, usually when I add spices to marmalade (like cardamom, star anise, vanilla) I do so in the first boil, then I remove the spices before adding sugar in the second boil. I haven’t tried using sage as a flavoring agent in marmalade, but if I were to do so, I would add a couple leaves in the first boil. If you try it that way, please let us know how it works out for you!
very simple and easy to follow. Taste great too!!
This was a great recipe, simple to follow and the result was delicious! I’ll definitely make this again.
Hi ! Ï just try this recipe and I think it’s a good one. I made 2 batches : 1 with an other jam recipe and the 2nd using this one. Very nice sour taste. I picked the lemons in a orchard in South of France and these were huge ! They were very sour but didn’t change the 1:1:1 proportions. I had a bit of membrane left in the marmelade that I had to remove as filling the jars. I will have to be more careful next time when chopping the segments.Thanks for this wonderful recipe. I surely recommend this one for those who don’t like sweet marmelade :D
Meyer Lemons hit the stores in early spring. Can I cut up the lemons, saving the seeds and pith, and freeze until December? That way the marmalade is fresh for Christmas gifts?
Hi Cynthia, I would make the marmalade when the fruit is fresh, then just store until you give the marmalade as gifts in December. The marmalade stores well.
Do you add the pectin bag back into the pot after you squeeze it after it cools? Or do you put the insides of the bag in?