Meyer Lemon Marmalade ~ Delectable & Simple to Make

garden jewels meyer lemon marmalade label
~ This brightly flavored, chunky marmalade is satisfying to eat.
We’ll make more next Spring (2014)
Meyer Lemon Marmalade
8oz~$12 ea, 4oz~$7ea

Dear FWB Readers ~ I haven’t fallen off the face of the earth. NO posts for two months…terrible, TERRIBLE for a food blogger! We’ve been crazy-busy with our graphics-web design business for three months solid. A good problem in the current economy.

And I’ve been writing posts for my other blogs: and Still…..please accept my sincere apologies for neglecting you. I have been cooking some blog-worthy items of late, spurred on by Meyer Lemons being in season. So, you’ll see a series of yummy lemony posts in the next few weeks.

The other question I have is “Why did I wait YEARS to make Meyer Lemon Marmalade?” The recipe couldn’t be simpler….or easier. Just three ingredients: Meyer Lemons (cut into smallish segments), water, sugar in equal volume.

Lemon marmalade needs simple tools and ingredients
Simple tools and ingredients for making Meyer Lemon Marmalade

First tasted Meyer Lemon Marmalade at our Santa Rosa Farmer’s market. Can’t even remember how long ago now. The 30s-something woman was a new vendor. Her small table displayed an armful of teeny-to-small jars of lovely yellow marmalade. Took a taste…WOW! Bought 3 or 4 of the teeny 2 oz jars to give as gifts….with one to savor.

Of course, it was gone much too fast. I looked for the vendor at the farmers market. And looked for her on-line, and in the Yellow Pages….all to no avail. She had vanished.  So…since I’m decently talented at making yummy jams & preserves, decided way back then, I would HAVE to make some myself.

Click Here!

We entered the 2010 Lemon Love Fest at

Check out WineImbiber’s growing collection of delish Meyer Lemon recipes.

Luck smiled on us, and we WON a delightful prize for Marc (& Bri’s) Meyer Lemon Curd ~ a bag of freshly harvested Meyer Lemons from The Lemon Ladies Orchard in Emerald Hill CA.

The lemons arrived three weeks ago. I intended to use them right away, but we had a crazy busy March and time escaped….

Gift bag of Meyer Lemons from Lemon Ladies Orchard
Gift bag of Meyer Lemons from Lemon Ladies Orchard

I began to get worried about our golden prizes spoiling in front of our eyes. Decided this past weekend was my last chance. Washed the lemons and borrowed my youngest son, Dave’s ‘perfect’ jam-making pot on Friday. Recruited my hubby to do the grocery shopping today ~ needed plenty of organic sugar for the marmalade. And harvested more lemons from our two little potted Meyer Lemon trees, so I’d have plenty to work with.

Meyer Lemon Inspirations 2010 ~ Recipe #1

The Meyer Lemon Marmalade recipe I used is from SimplyRecipes™ As Elise explains, the recipe ingredients couldn’t be simpler:

  • 2.5 lbs Meyer Lemons
  • 6 cups (organic cane) Sugar
  • 6 cups (filtered) Water

Elise has done such a nice post with great reference photos that I didn’t bother attempting to duplicate them.

2 lbs of Meyer Lemons from Lemon Ladies Orchard
2 lbs of Meyer Lemons from Lemon Ladies Orchard

The whole process, start-to-finish, took about 2.5 hours
Washing,  trimming, de-seeding, and chopping the lemons is the most ‘labor’ intensive part. Having a friend to work with you or to chat with or listening to some good music makes the tedious (…meditatively zen) aspect of the prep, pleasant.

With a wide (not tall), quality brand, 5 quart sauce pan (copper is not essential…stainless steel is just fine), the cooking goes relatively quickly. Plus, I enjoy watching the bubbling ‘cauldron’ of translucent fruit.

Two other aspects of Elise’s recipe I especially appreciate are:
~ It doesn’t use added pectin (matching my own jam-making philosophy)
~ Sterilizing of the jam jars is done in a 200F oven for 10-15 minutes while the jar lids, piled into a metal or ceramic bowl, are soaked in boiling water just before filling them with the hot cooked jam. These sterilizing techniques are SO much easier than doing the whole clumsy, deep water bath, boiling routine!!

I’m a collector
Collect all sorts of stuff, not so much deliberately, more out of enthusiasm, appreciation, or because I think something will be…you know…useful. Our house & my garden reflect this overly enthused tendency (sigh). Some of what I have way more of than I will ever use….are jam jars!

I get bored with the conventional. Conventional, whatever. So, when I come across a glass jar with an appealing shape and a reusable lid, I squirrel it away in my jam jar cupboard that has overflowed into several small boxes in our garage.

Recycled jam jars for homemade meyer lemon marmalade
A collection of recycled jam jars for homemade Meyer Lemon marmalade.

The thing about reusing jars is that their lids must be in perfect condition: CLEAN – NO NICKS in the linings or sealing disks – and must FIT tightly for a good seal.

Canning jar lids must be clean without nicks
To reuse canning jar lids, they must be clean without nicks

Homemade jam makes a special gift
The week after I made this Meyer Lemon Marmalade,  I gifted three jars: one to a new client, one to our Tai Chi teacher, and one to my in-laws as an Easter present. Another will go to a food savoring friend and the rest we’ll keep to enjoy.

jars of freshly made meyer lemon marmalade
A fresh batch of Meyer Lemon Marmalade ~ THE BEST!

Food blogs are all about presentation, which I’m slowly getting better at. A decade ago ~ before food blogs existed ~ I had an idea for making handcrafted gourmet jams, preserves, and condiments prompted by my disinterest in the “ordinary,” rather boring,  grocery store selections. Even many specialty brand jams, marmalades, and preserves are rather innocuous….too sweet, not dense enough with fruit, with ingredients that should never be in really good jams, on top of unimaginative fruit combinations.

Along with making a few DELICIOUS jams & preserves, I began to design custom labels using public domain engravings of garden fruits & vegetables. Ran into the issue of a limited selection of images (ie. NO lemons)! Returning to my label designs for this batch of lemon marmalade,  realized with my improved Photoshop skills & a digital etching technique I’ve developed for my fine art prints, I could make  fruit etchings from my OWN garden photography. So, that’s yet another creative project to tackle…reworking all the labels developing new designs for them.

cup of orange pekoe tea, cranberry citrus scone, meyer lemon marmalade
Fresh Lemon Marmalade would be lovely with Orange Pekoe Tea & Citrus Scones!

A few weeks later

We’re enjoying this brightly flavored marmalade on crackers & toast, swirled into Greek yogurt, or even sneaking a surreptitious spoonful now and again! The Meyer Lemon Marmalade might be wonderful as a dessert tart glaze or on other foods complimented by citrus and bitter-sweet contrasts.

10 thoughts on “Meyer Lemon Marmalade ~ Delectable & Simple to Make”

  1. I am so happy that you used our lemons in your first batch of Meyer Marmalade! Isn’t it just the most wonderful thing you ever tasted!

    Not only is it great on the traditional breakfast treats, but also savory ones. If you saute chicken or fish in a little butter and, at the last minute, add 1/4 cup of marmalade to the pan and deglaze you have the most fabulous sauce!

    And thank you for your kind words about our orchard! I have 40 trees and ship lemons from late August till about the beginning of May. Nice long season to make up some sweet batches of marmalade!

  2. Loved meeting you today at the Marin County Fair! Congratulations on your award winning preserve. I can’t wait to taste it on my greek yogurt.
    How do we buy some? Happy 4th of July! (:

  3. Ellin ~ Was totally fun meeting you at the 2010 Marin County Fair and celebrating the 1st place blue ribbons and ‘Best of Show’ awards together!

    Replying here as well…
    about your query on purchasing some ‘Honey Rose Petal Preserves.’ The jar at the fair is for sale. Plus I have ONE unopened jar in my cupboard.

    Pricing: $14.50 per 8oz (236ml) jar is similar to imported European gourmet rose jams. I’m thinking of dividing this into several 45ml little sample jars ($4/ea), so more folks can taste the precious stash.

    The recipe requires lots of non-sprayed, organically grown roses from my garden. Takes quite a bit of time to harvest and prepare the rose petals. Also has a few drops of outrageously expensive pure rose oil in the recipe as well.

    Can’t make any more until the next major rose bloom flush, later this summer or perhaps this autumn. My gardener just deadheaded all the spent blooms. Now we’re going to fertilize and mulch, so there should be another good showing. If I could find someone else with a large, totally organic, unsprayed, fragrant rose garden, I could make it more often. Have ideas for other variations I think will be awesome. Feel like I’m just getting started with ideas.

  4. JoAnna Foegeding

    I am teaching a class on food safety and was hoping to get permission to use your image of jar canning lids. Would you allow that?

    Thank you,

  5. Sure. Joanna ~ I’d be pleased to have you use my canning jar lids photo. Do you need a higher resolution image than the one posted? Let me know. Am enjoying being part of the current home preserving revival and encouraging others to join in. Please use a photo credit, and invite your students to check out preserves recipes on

  6. Hi! Ellin ~ This year’s batch of Meyer Lemon Marmalade’s improved…as I refine my ‘no-added pectin’ techniques. Will be making another batch soon, as my little lemon tree is loaded. Have been doing lots of preserving and photography, fair competitions, etc…not enough time to post articles on my projects. Am now selling preserves to family, friends, and neighbors to RAV reviews! Next venue: Celebration of Old Roses in Alameda, mid-May 2012.

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