Ina Garten Meyer Lemon Marmalade

A friend once brought me a jar of homemade marmalade, and I smiled politely—but inside, I thought: I’m not really a marmalade person. Then I tried Ina’s version with Meyer lemons. Everything changed.

It’s softer. Less bitter. Almost floral. And when spread over warm toast or spooned onto yogurt, it somehow tastes like sunshine in early spring.

Here’s how I made it mine—and how you can, too.

Why This Works So Well

Meyer lemons are naturally sweeter than standard lemons, with just enough bitterness in the peel to keep things interesting. Ina’s technique—triple blanching the peels—softens that edge, leaving behind pure, clean citrus flavor.

The simmer is where the magic happens. You’re not just cooking lemons and sugar—you’re coaxing out their oils, their perfume, their personality. And that takes attention. Not effort—just attention.

Tiny Details, Big Impact

• Meyer lemons (12 medium) – Sweeter, thinner-skinned, and less acidic than regular lemons. I once used regular lemons out of season—too sharp, even with extra sugar.
• Sugar (3 cups) – Just enough to balance the bitterness and preserve the marmalade. Any less, and it won’t set properly.
• Water (for blanching) – Essential for mellowing the peels. Skip this, and the bitterness lingers.

Custom Tweaks I Tested

• Add vanilla bean – Split and scrape one vanilla bean into the simmering pot. Adds depth and warmth without overshadowing the lemon.
• Use blood oranges for 25% of the fruit – Tried this in winter. Gave it a rosier hue and a deeper citrus aroma.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Marmalade too runny	Didn’t simmer long enough or misjudged set	Test on a cold plate: it should wrinkle slightly
Bitter aftertaste	Skipped a blanching round	Always blanch the peel three times
Cloudy jars	Didn’t skim foam	Skim gently as it simmers

How to Make Ina Garten’s Meyer Lemon Marmalade

1. Wash and rinse 12 Meyer lemons thoroughly. These peels are going into your jar.
2. Cut them lengthwise and juice them. Reserve half the juice.
3. Scoop out the pulp and pits with a spoon. Discard.
4. Thinly slice the peels into ⅛-inch strips. A sharp knife helps here.
5. In a large pot, bring 8 cups of water to a boil and blanch the peels for 1 minute. Drain and repeat this step two more times.
6. Return peels to the pot. Add the reserved juice and 3 cups of sugar.
7. Simmer over medium heat, stirring occasionally and skimming foam, until it thickens and sets—about 30 minutes. It should coat the back of a spoon.
8. Ladle into hot, sterilized half-pint jars, leaving ¼ inch at the top. Seal with lids and rings.
9. Process jars in a boiling water bath for 15 minutes.
10. Let sit for 2 days before opening—the flavor settles beautifully.

Tips I Always Use

• I keep a chilled plate in the freezer to test set point—just dab a spoonful on and nudge it. If it wrinkles, you’re done.
• Use a spoon with a flat edge to skim foam cleanly as it simmers.
• Don’t rush the cooling—marmalade thickens more as it sits.

Freezing & Reheating

• Room Temp: Unopened jars last up to 1 year in a cool pantry.
• Fridge: Opened jars last 3 weeks refrigerated.
• Freezer: Freeze in airtight containers for up to 6 months.
• To Reheat: Gently warm in a saucepan or 30 seconds at a time in the microwave, stirring between bursts.

Pairs beautifully with:

• Toast, brioche, or scones
• Sharp cheeses like Manchego or goat cheese
• As a glaze for roast chicken or duck
• Spooned into yogurt with pistachios

Before You Make It…

Q: Why won’t my marmalade set?
A: Simmer longer, and test for the set point using a cold plate. Meyer lemons don’t have a lot of natural pectin, so timing matters.

Q: Why is my marmalade bitter?
A: Most often, the peel wasn’t blanched enough. Always blanch three times to mellow the bitterness.

Q: Can I fix marmalade that didn’t set?
A: Yes. Return it to the pot, reheat, and simmer longer. You can also add a little powdered pectin as a last resort.

Try More Recipes:

• Ina Garten Pork Souvlaki
• Ina Garten Marinated Flank Steak
• Ina Garten Skillet Cornbread