Tuesday's Cupboard—Meyer Lemon Marmalade

from my kitchen to yours in 2016

meyer lemon marmalade

fresh blueberry scone & meyer lemon marmalade

adapted from Sunset Books © 1981
Canning, Freezing & Drying, Pickling & Smoking

Skill level:  Experienced

citrus zester
electric juicer
canning kettle with jar holder insert
jar tongs for grabbing the jars
regular tongs for grabbing the lids & rings
clean damp cloth for wiping rims
2 heat-proof counter protectors
clean dishtowel to set the jars on while you're canning 
1 clean dishtowel on a heat-proof surface for cooling the jars
1/2 c. metal measuring cup for filling jars
3-quart pot for the marmalade
1-quart pot for heating the lids & rings


•  about 16 medium-sized Meyer lemons
(this makes 1-3/4 c. zest and 2 c. juice)
•  1/2 c. water
•  6 cups fine baker's sugar
•  1 pouch (3 oz.) liquid pectin

  1. Zest all of the lemons, then ream the juice from the lemons.  You should have 1-3/4 cups zest (slightly packed) and 2 c. of juice
  2. Place zest, 1/2 c. of water, and 1/2 c. of lemon juice in a 3-quart pan.
  3. Bring to a boil; reduce heat, cover slightly & simmer, stirring occasionally for about 15 minutes until zest is tender and translucent.
  4. Stir in remaining 1-1/2 c. juice & 6 c. sugar until well blended (add sugar in 2 to 3 batches, mixing as you go).
  5. Bring to a full rolling boil over high heat, stirring constantly.
  6. Remove from heat, cover & let stand at room temperature for 18 to 24 hours.

  1. Prepare 5 half-pint canning jars.  Sterilize clean jars by immersing them in water & boiling them for 15 mins.  Use the canning kettle for this.  Keep the jars immersed in the hot water until ready to fill.  
  2. While the jars are heating up, scald the lids & ring bands by placing them in a small pot, bring it to a low boil, then reduce heat to simmer.  Keep lids in scalding water until ready to use.
  3. On canning day, rapidly return the marmalade to a boil, stirring frequently to prevent burning.  
  4. Stir in pectin all at once and boil, stirring constantly for exactly 1 minute.
  5. Remove from heat and quickly skim off any foam.
  6. Using a wide-mouth funnel, pour into hot jars up to 1/4" to 1/8" from the top.  Wipe rims with a clean, damp cloth.  Place lids on jars and screw on ring bands as tightly as you comfortably can.  
  7. Let cool on a towel out of a draft.
  8. When you hear a pop, it means that a lid has sealed.  After the jars are cool, check to see that each lid is down.  If a lid has not sealed, the marm should be refrigerated & eaten within a week or two.  
  9. Label & store in a cool, dark area. 

Depending on how juicy your meyers are, 16 lemons may give you a little more than the required 2 c. of juice.  Save any extra & add it to brewed tea or your favorite variety of Kombucha.  

You may have a little more than 5 jars of marmalade, but not enough to fill a 6th jar.  Put the extra into a sealable jar and keep it in the fridge for immediate use.

mounds of fragrant meyer lemon zest

hello, little naked lemons!

fantastic freshly made meyer lemon marmalade cooling on the counter

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