Tested till perfect Meyer Lemon Marmalade

Meyer Lemon Marmalade

Meyer lemons aren't interchangeable with other lemons. If you can't find them, check out our Lemon Shred Marmalade recipe at www.canadianliving.com.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2009

Recipe5 out of 5 based on 2 ratings.
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  • 2 lb 2lbMeyer lemonlemons, (about 10)
  • 5 cups 5cupsgranulated sugar


Scrub lemons; cut off stem and blossom ends and any blemishes. Cut crosswise in half; squeeze out juice, reserving pulp and seeds. Strain through sieve into Dutch oven.

Pull out membranes; place along with pulp and seeds on 15-inch (38 cm) square of double-thickness fine cheesecloth. Bring up sides and tie with string; add to pan.

Halve lemon peels; cut crosswise into paper-thin strips. Add to pan.

Add 5 cups (1.25 L) water; bring to simmer over medium heat. Simmer, stirring often and pressing bag to release pectin, until peel turns to mush when pressed between fingers, about 45 minutes.

Remove bag and let cool; squeeze juice into pan. Mixture should measure 5 cups (1.25 L); if not, add water or boil until reduced.

In clean Dutch oven, bring sugar with lemon mixture to full rolling boil, stirring. Boil vigorously, stirring, until free of foam, thickened and at gel stage, 7 to 10 minutes.

Fill 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.

Boil in boiling water canner for 10 minutes.

Nutritional Information Per 1 tbsp (15 mL) : about

cal 43 pro 0g total fat 0g sat. fat 0g
carb 11g fibre 0 chol 0mg sodium 0mg

% RDI:

vit C 10
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