Meyer Lemon Marmalade

Have you tried Meyer Lemons?  They are a little bit sweeter than the regular lemons available at your local grocery stores.  Meyer lemons are thought to be a cross between a traditional lemon and a mandarin orange.  The Meyer lemon has a smooth yellow skin and is not too tart or too sweet.

An interesting fact about the Meyer lemon is that it was named after a US Department of Agriculture employee named Frank N. Meyer.  Mr. Meyer was an Agricultural Explorer who collected a sample of the plant on a trip to China in 1908.

I find the Meyer Lemons at two of my local grocery stores, usually in January and February.

This Meyer Lemon Marmalade is a freezer type marmalade, and it also includes navel oranges in the recipe.  It sets up exceptionally well and has a bright citrus flavor.  It may now be my favorite topping for an English Muffin.

Meyer Lemon Marmalade

  • Difficulty: easy
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5 medium Meyer lemons
2 medium navel oranges
4 1/4 cups granulated sugar

3/4 cup water
1 (1.75 ounce) box Sure-Jell Fruit Pectin

Wash 5 (8 ounce) glass jars and lids with hot water or run through the dishwasher.  Dry thoroughly and set aside.

Wash and dry the lemons and oranges.  Remove the colored part of the peel from the fruit, using a small zester or vegetable peeler.  Cut the peel into thin slivers, or finely chop.  Transfer to a large bowl.

Peel and discard remaining white part of the peel from the lemons and oranges.

Coarsely chop the fruit into small pieces, discarding any seeds and the white core and reserving any juice.  Transfer the fruit and juice to the bowl with the zest.  Stir to combine.

Transfer 2 1/3 cups of the fruit mixture to a large pot.  (If you don’t have enough, add a bit of water or orange juice to make exactly 2 1/3 cups).  If there is extra, discard it.

Add the sugar and stir until well combined.  Turn the heat to medium-high and stir frequently until the mixture comes to a full rolling boil.  Boil for 30 seconds, stirring constantly.  After 30 seconds, remove from the heat and set aside.

Add 3/4 cup water to a small saucepan.  Sprinkle in the Sure-Jell and stir until dissolved.  Bring the mixture to a rolling boil and boil for 1 minute, stirring constantly.  Add the hot sure jell mixture to the fruit mixture and stir for 3 minutes.

Transfer the marmalade to the prepared containers immediately and fill to within 1/2  inch of tops.  Wipe off top edges of containers and immediately cover with lids.  Let stand at room temperature for 24 hours.  Marmalade is now ready to use.

Store in refrigerator up to 3 weeks or freeze containers up to 1 year.  Thaw in the refrigerator before using.  Makes about five (8 ounce) jars of marmalade.  

Adapted from a Kraft Heinz recipe.

Be safe everyone.

Blue Jays often come by my back yard looking for treats.  They are especially fond of peanuts.


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