Ina Garten’s Meyer Lemon Marmalade is made with organic Meyer lemons and a touch of sugar, offering an irresistible burst of citrus flavor that’s ready in 1 hour and 15 minutes!
Try More Ina Garten Recipes:
💛 Why You’ll Love This Meyer Lemon Marmalade Recipe:
- Bright Citrus Flavor: Meyer lemons lend a unique, sweeter taste compared to regular lemons.
- Easy Preparation: Minimal ingredients and straightforward steps make this recipe accessible to all skill levels.
- Versatile: Enjoy it as a spread, glaze, or ingredient in desserts and savory dishes.
- Homemade Goodness: There’s something special about crafting your preserves, and this marmalade delivers that homemade touch.
âť“ What Is Ina Garten’s Meyer Lemon Marmalade Recipe?
Ina Garten’s Meyer Lemon Marmalade Recipe features organic Meyer lemons sliced into strips and simmered with sugar until set.
🍋 Ina Garten Meyer Lemon Marmalade Ingredients
- 12 medium organic Meyer lemons (3 pounds)
- 3 cups sugar
🥣 How To Make Ina Garten Meyer Lemon Marmalade
- Drain and rinse the lemons. Cut the lemons lengthwise and squeeze off their juice, setting aside half of it.
- Remove the pits and pulp from the two halves by using a spoon. Cut the peels into 1/8-inch slices with a sharp knife.
- Bring 8 cups of cold water to a boil in a large, heavy pot with the strips; boil for 1 minute.
- Remove the strips from the water and rinse them under cold running water. Blanch the strips twice more, then drain but do not rinse.
- Put the strips back in the saucepan. Toss in the sugar and the reserved juice.
- Simmer, stirring occasionally to dissolve sugar, scraping foam as it rises over medium heat, until marmalade sets, around 30 minutes.
- Leaving a 1/4-inch space at the top, transfer the marmalade to 5 hot 1/2-pint canning jars; seal with the lids and rings.
- Put the jars in a pot of water and boil for 15 minutes to process. Allow to rest for 2 days before eating.
đź’ Recipe Tips
- Use Organic Lemons: Since you’ll be using the peel, opt for organic lemons to avoid any pesticides or chemicals.
- Slice Consistently: Cutting the lemon peels into uniform slices ensures even cooking and texture in the marmalade.
- Watch for Set Point: Keep an eye on the marmalade as it simmers to achieve the desired consistency. It should coat the back of a spoon and have a slightly thickened texture.
- Sterilize Jars Properly: Ensure your canning jars are sterilized and hot before filling them with the marmalade to prevent spoilage.
🍪 What To Serve With Meyer Lemon Marmalade?
Serve Meyer Lemon Marmalade with Chocolate Orange Cake, Pecan Sandies or Pumpkin Cookies, Date Nut Bread or Mandel Bread, Cornbread, Mango Salsa, Zucchini Bread, Banana Bread, Cranberry Muffins, or Blueberry Bran Muffins.
🎚 How To Store Leftovers Meyer Lemon Marmalade?
- At Room Temperature: Store leftover Meyer lemon marmalade in sealed jars in a cool, dark place for up to 1 year.
- In The Fridge: Refrigerate leftover Meyer lemon marmalade for up to 3 weeks.
- In The Freezer: For longer storage, freeze leftover Meyer lemon marmalade in airtight containers for up to 6 months.
🥵 How To Reheat Leftovers Meyer Lemon Marmalade?
- On The Stove: Gently warm leftover Meyer lemon marmalade in a saucepan over low heat for 4 minutes, stirring occasionally until softened.
- In The Microwave: Heat leftover Meyer lemon marmalade at low power in short 30-second intervals, stirring in between, until warmed through.
FAQs
Why won’t my Meyer lemon marmalade set?
Your Meyer lemon marmalade may not set if the ratios of fruit, acid, pectin, water, and sugar are not properly balanced.
How do you take the bitterness out of Meyer lemon marmalade?
To reduce bitterness in Meyer lemon marmalade, soak the citrus peel before cooking to mellow its flavor and improve sweetness.
Why is my Meyer lemon marmalade Brown?
Your Meyer lemon marmalade may turn brown if overcooked, causing the sugars to caramelize and darken the mixture.
Can you reboil Meyer lemon marmalade that has not set?
If your Meyer lemon marmalade hasn’t set, you can try reboiling it to improve its consistency and achieve a better set.
Try More Ina Garten Recipes:
Ina Garten Meyer Lemon Marmalade Nutrition Facts
Amount Per Serving
- Calories 45
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Total Carbs 11g
- Net Carbs 11g
- Dietary Fiber 0g
- Sugars 11g
- Protein 0g
Ina Garten Meyer Lemon Marmalade
Description
Ina Garten’s Meyer Lemon Marmalade is made with organic Meyer lemons and a touch of sugar, offering an irresistible burst of citrus flavor that’s ready in 1 hour and 15 minutes!
Ingredients
Instructions
- Drain and rinse the lemons. Cut the lemons lengthwise and squeeze off their juice, setting aside half of it.
- Remove the pits and pulp from the two halves by using a spoon. Cut the peels into 1/8-inch slices with a sharp knife.
- Bring 8 cups of cold water to a boil in a large, heavy pot with the strips; boil for 1 minute.
- Remove the strips from the water and rinse them under cold running water. Blanch the strips twice more, then drain but do not rinse.
- Put the strips back in the saucepan. Toss in the sugar and the reserved juice.
- Simmer, stirring occasionally to dissolve sugar, scraping foam as it rises over medium heat, until marmalade sets, around 30 minutes.
- Leaving a 1/4-inch space at the top, transfer the marmalade to 5 hot 1/2-pint canning jars; seal with the lids and rings.
- Put the jars in a pot of water and boil for 15 minutes to process. Allow to rest for 2 days before eating.
Notes
- Use Organic Lemons: Since you’ll be using the peel, opt for organic lemons to avoid any pesticides or chemicals.
Slice Consistently: Cutting the lemon peels into uniform slices ensures even cooking and texture in the marmalade.
Watch for Set Point: Keep an eye on the marmalade as it simmers to achieve the desired consistency. It should coat the back of a spoon and have a slightly thickened texture.
Sterilize Jars Properly: Ensure your canning jars are sterilized and hot before filling them with the marmalade to prevent spoilage.