Meyer Lemon Marmalade


I am ridiculously economical when it comes to food. I hate waste of any kind. I developed this recipe from , but made significant changes just so I could use up all the parts of a lemon most people throw away. I juiced and zested all my lemons before using them for this recipe. I used the lemon juice for lemonade or froze it for future recipes. The lemon zest was also frozen for use in future recipes. The marmalade really needs the seeds, pith, and leftover rind and membrane “stuff”. The seeds and pith have the natural pectin that creates the jelly texture. The juice, rind, remaining zest is needed for flavor. This does not create the beautiful translucent marmalade most people are used to. This is a smooth tart cloudy marmalade with no chunks which I love on southern American biscuits or as a glaze for meats. It tastes great and it is cheap to make.


  • 4 cups Meyer lemons leftovers diced
  • 4 cups water, divided
  • 4 cups sugar


1 . Place in a 6-qt. stainless steel or enameled Dutch oven. Add the water. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 30 minutes or until lemons are very soft and liquid is syrupy, pressing lemons to release juice. Remove from heat, cover, and let stand at room temperature overnight.

2. Pour lemon mixture through a fine-mesh strainer into another container pressing with back of a wooden spoon to extract as much juice and mush as possible. Discard solids and seeds. Pour the strained mush back into the Dutch Oven. Add sugar. Bring to a rolling boil over high heat; reduce heat to medium, and cook, uncovered, stirring often, 45 minutes or to gelling point.

3. Ladle hot marmalade into a hot jar, leaving 1⁄4-inch head space. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

4. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.


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