Meyer Lemon Marmalade Meyer Lemon Marmalade

Author: Canadian Living

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

  • Credits : Canadian Living Magazine: February 2009



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 facts Per 1 tbsp (15 mL) : about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 43.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 11 g


  • Vitamin C 10.0
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Meyer Lemon Marmalade