So, I had been procrastinating a little canning this year’s batch of Meyer lemon marmalade. Not entirely sure why; the tree has been ready for a month. But now with some time on my hands and a mandate to stay at home, today seemed like the perfect time. 🍋
We have a Meyer Lemon tree, which is a perfect citrus for California; much sweeter than the Eureka lemon, and it produces abundantly practically year-round. (Check out my post on growing lemon trees, or this one on growing citrus from seed.) So every winter I make and can a few batches of this lemon marmalade. 🍋
And I’ve updated this post — check out these super cute lemon canning labels!
The ingredients are really easy: lemons, water and sugar, with a ratio of 1:1:1. I like doing 6 cups of each, but you could also do 4 cups of each. Depending on the size of your lemons, you’ll need about ten lemons for six cups.
I would not recommend doubling the recipe because that would take forever to set and you run the risk of the sugar turning brown before the marmalade reaches temp. If you have a lot of lemons and want to make a double batch, you could prepare all of the lemons at once. Then, when you get to the cooking stage, separate everything into 2 equal batches and cook in 2 separate pots. This will ensure your marmalade reaches temperature and is able to set properly.
Tips for this Meyer Lemon Marmalade Recipe
Here are a few tips before you get started canning your own lemon marmalade:
- This recipe is a no-pectin recipe, which means that it relies on the peel and the sugar to get the marmalade to set. In other words, you need to use the full proportion of sugar. If you want to reduce the sugar you’ll need to use a recipe with added pectin.
- Marmalade needs to cook in two stages; the first is to soften the peels and produce the natural pectin. The second is to cook the sugar into the mix. Once you add the sugar, the peels will no longer soften any further, so make sure your first stage is long enough to really soften up the rinds.
- If you are new to making marmalade, I’d suggest starting with a smaller batch, such as 3:3:3, to really make sure your marmalade stays bright and sets properly. Bigger batches are harder to get to set.
- Make sure your lemons are fresh picked within a few days, because older rinds get a little rubbery and change the texture in this recipe.
- I’ve found lemon marmalade takes on complimentary flavors better than other citrus; so I sometimes like to experiment with adding a little rosemary, jalapeño, or ginger, if available. I do this during the first boil, before the sugar gets added. Remove the rosemary or pepper bits during cooling between the two stages of cooking. And, just a hint during cooking goes a long way. 🍋
- To make sure you have enough pectin, I use the seeds and the pith during the first stage of cooking to produce a little extra pectin. As you slice the lemons, just take the seeds and pith (white center) and put them onto your cheesecloth as you go. Then you just tie it up and let it cook with the lemons during the first boil.
- Get your water bath canner going before you start the second stage of cooking. Once the sugar starts heating up, the process could go very quickly – faster than it will take to heat the water. Besides, you will be busy stirring and testing the temperature, so your canning jars and lids should be sterilized and ready to go.
- When the marmalade is ready and up to temperature (about 220 degrees F), you should always double check doneness with the cold plate test. Put a plate in your freezer prior to the second stage, and when the marmalade is up to temp, put a drop of the marmalade on the cold plate. If it thins out immediately, the marmalade isn’t ready. However if it mostly holds its shape, and wrinkles just a little when you push it with your finger, it is ready to put into your jar. This seems to be more consistent than relying solely on the actual temperature.
The Meyer Lemon Marmalade Recipe
Here’s the preparation process for canning Meyer Lemon marmalade.
Ingredients:
- Approximately 10 Large Lemons (or enough to make 6 Cups)
- 6 cups Water
- 6 cups Sugar
You can also cut this recipe to 4:4:4 or 3:3:3, but you should not double the recipe. The challenge is getting the jam to set in larger quantities.
Prepping the Lemons
First, remove the ends from your lemons. Compost the ends. Halve and quarter the lemons. Remove the seeds and place them on top of a layer of cheesecloth. Slice your lemons into small slivers or chunks, and put those into your pot. As you go, remove the pith from the center and place that on the cheesecloth along with the seeds. Make sure the rind bits that you put into the pot are thin slices. Nothing too large; I love the look of thin and long rind in the finished product, but you do whatever makes you happy.
Just remember: seed and pith in the cheesecloth, rind, lemon and juice into the pot.
Add the lemons (juice and rinds) and water to a non-reactive pot (steel, not aluminum). Tie up the seeds and pith in the cheesecloth and clip or tie it onto the side of the pot and let it hang down into the water. I actually use a pot clip as you can see in the photo below. Boil for about 35-40 minutes, or until the rinds are soft.
Boiling the Lemons
Stir regularly to make sure the lemons don‘t stick to the bottom of the pot. If the pot gets too hot, the lemons could get blackened bits which would look terrible in the finished product. If you need to, you can add in a bit more water. (but not too much!)
Don’t take the lemons off the first boil too soon, or else the mixture will be too watery, and this will jeopardize the second boil. You want the consistency at the end of this stage to be a bit milky with far less water than you started with. When the rinds are soft and the water has boiled down a bit, turn off the heat and remove the seed bag.
Allow to cool a little so you can work the cheesecloth. Squeeze the pectin from the cheesecloth into the pot. Or, you can use the back of a spoon and scrape. You should get at least another tablespoon or so of creamy pectin, which will help the marmalade set. If you are not seeing creamy pectin ooze from the cheesecloth, you need more time in the first boil.
The Second Boil
Now you are ready for the second boil. Add the sugar and bring the lemons back up to boil, stirring regularly. You will start to see some foam. Boil about 20-30 minutes, or until the marmalade is set with the cold plate test. You don’t want this to take too much longer or else the marmalade will turn brown. If it does there was too much water left over from the first boil. Your altitude also affects the time to set. Your marmalade should be about 220 degrees F on a candy thermometer.
Do not over-boil the marmalade. You want a spreadable consistency, with a light yellow color. Always double check with the cold plate test, which is described above in the tips area. The marmalade on the cold plate should be a little less than you wish for the final product. Even when on the cold plate, it will continue to cool more. You may need to check consistency on the cold plate several times until it looks right.
Canning the Meyer Lemon Marmalade
Once the marmalade is ready and wrinkling, or gelling on the cold plate, ladle it into your sterilized jars. Since jams and marmalades have a high sugar content, it is easier to use jars without the pop-up lids for a clean look if you prefer.
I like to use a canning funnel to keep the rims clean. Leave a quarter inch of headspace for air exchange in the water bath canner. Once the marmalade is jarred up, wipe the rims with a paper towel dipped into the boiling canner water. Set the lids and bands, and place the jars into the hot water canner. Process for ten minutes.
If you come into a small bushel of citrus, canning Meyer Lemon marmalade is not the easiest. But it is one of the more yummy and versatile jams to try. It is soft and luscious on toast, on crackers with cream cheese, or in a slow cooker with chicken breasts. 🍋
