Farmers Market Meyer Lemon Marmalade on toast

Published on December 26th, 2011 | by Patricia Larenas

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Tis the Season for Meyer Lemon Marmalade

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Citrus Season: an Abundance of Meyer Lemons

Late fall and winter are prime citrus fruit season in California, and we are happily enjoying an embarrassment of riches thanks to our large, mature Meyer Lemon tree. We inherited the tree when we bought our house here in Silicon Valley, and this tree seems to be loaded with fruit in almost any season. It produces new fruit twice during the year, but these tender lemons are best kept on the tree where they ripen slowly and can be used in cooking in their different stages of maturity. The fruit turns from green to bright yellow, then becomes orange-yellow if left unpicked. As soon as they are slightly yellow we begin to pick!

Ripe Meyer Lemons are a beautiful golden-yellow

Cooking with Meyer Lemons

We use lemon juice almost every day in our meals: on salads, fish, vegetables,  or fresh fruit.  The zest is especially delicious in a number of baked goodies or to add to savory dishes. How is the Meyer different from other lemons? It is less acidic, has a thin skin with almost no white pith (the bitter part on inside of the skin). The Meyer is  slightly sweet, very fragrant, and the skin is wonderful grated for its zest or as a candied peel.

Container Gardening with Meyer Lemons

If you don’t have a yard to plant a tree, the Improved Meyer Lemon is a dwarf that can be grown in containers indoors. This variety was developed in California after the original Meyer Lemon established in the USA from China was found to be spreading a virus that threatened the citrus industry. Although the Improved Meyer Lemon can grow to 10 feet high, it will stay smaller in a container and can be managed by pruning.

This recipe uses the juice and peel of 12 lemons

Making Meyer Lemon Marmalade in 5 Steps

Here is a marmalade recipe I tried last week with good results. My version is less work than the original recipe and was  straightforward to make. This is the first marmalade I’ve ever made. It set very well and is lemony-sweet with a hint of bitter to make it interesting. I’ve tried it on my toasted olive oil bread, and even mixed a spoonful with some crème fraiche (or sour cream) to put on top of pancakes with maple syrup- very yummy!

My Lazy Version of Emily Kaiser’s Meyer Lemon Marmalade

12 Meyer lemons, juiced
3 cups of sugar
Water for blanching and rinsing the lemon strips

Makes 5-7 half pint jars

Step 1

Rinse the lemons, dry them, cut them in half and juice them. Set the juice aside until ready to use.

Step 2

Slice the juiced lemon halves into thin strips, the thinner the better. Note: In Emily’s version you scoop out the lemon halves so that only the skin remains. It took me approximately three seconds to realize I was not up for that amount of work, so in my version you cut the halves into strips without scooping them out.

Lemon peel julienned into thin strips

Step 3

Put the lemon strips in a pot of cold water so the water just covers them. Bring to a boil. Let boil for one minute, pour the strips into a colander to drain them and run cold water over the strips to rinse them. Repeat two more times. The third time don’t rinse the strips, just drain them.

Step 4

Return the drained strips to the pot and add the reserved juice and stir in 3 cups of sugar over moderate heat to dissolve. Let the mixture simmer, stir occasionally to make sure it is not sticking. It will begin to thicken and should set in about 30 minutes of cooking (test by dripping a bit onto a cold plate- it should gel nicely).

Step 5

Put the marmalade into half pint jelly jars (it will be very hot, so don’t use regular glass jars- they might crack)) and put on the lids. Let the jars cool and store them refrigerated, or follow instructions for canning to store them at room temperature for up to a year.

Meyer Lemon Marmalade

Meyer Lemon Marmalade in half-pint jars

See more recipes for Meyer Lemons and an entertaining podcast at Kitchen Window here.

With thanks to Emily Kaiser for her recipe.

Photos: Urban Artichoke



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About the Author

Patricia Larenas is a writer and gardener living in Silicon Valley doing her part to heal the planet, one garden at a time. She left her career in the tech sector to dig in the dirt full time and help others create and enjoy their edible landscapes. Read more at her web site: urbanartichoke.com.



9 Responses to Tis the Season for Meyer Lemon Marmalade

  1. Pingback: meyer lemon marmalade « foodmakestheman

  2. Pingback: Orange Marmalade Recipe | Glue and Glitter

  3. I’d love to hear how that turns out- I expect it will be great, since the recipe is basic and simple :)

    • Ruth says:

      I’ve made Meyer lemon marmalade the last two years. I tried this recipe this year, and it was so simple and gelled perfectly! I then used the same technique on some limes (with a little Meyer lemon juice) and produced the first decent batch of lime marmalade I’ve made. Thanks!

      • It worked really well with oranges, too. I’ve used this method to make orange marmalade twice now, and both times it got good reviews from my friends and family!

      • wow- lime marmalade! That sounds sounds especially yummy for us citrus fans. My sister has a tree full of Baer Limes; I think I’ll have to get some and try it-what kind of limes did you use? thanks for the tip-

  4. We just got a bunch of oranges in our CSA basket this week (we borrowed from a farm in north Florida, since it’s tough to get enough food in winter here in GA). ANYWAY. I am going to try this with the oranges!

  5. Monica says:

    This is the most delicious marmalade I’ve ever had. I’m not usually a fan of marmalade, but when I tried this I was a convert. It’s a perfect mixture of fresh sweet lemon with enough sour to make it simply delicious. Everyone that has tried it asks for the recipe.

    • Thanks for letting me know! I thought the same and I don’ t make jams and such very often- soon I’ll post about the preserved lemons I’ m making with Meyer Lemons…

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