Meyer Lemon Marmalade ~ Home Canning ~ Steam Canning ~ Meyer Lemons ~ How To Make Marmalade

Ingredients

• 2 pounds Meyer Lemons (fresh, about 8 lemons, divided equally for two batches)
• 6 cups Water (divided 3 cups per pot)
• 0.25 cup Fresh Lemon Juice (juice of about 2 regular lemons, added at final stage)
• 5 cups Granulated Sugar (for sweetening the marmalade)

Instructions

1. Simmer Quartered Meyer Lemons (First Batch)

   Quarter 1 lb of Meyer lemons (about 4 lemons) lengthwise, place in a 6‑quart Dutch oven, add 3 cups water, bring to a full boil, then reduce heat and simmer uncovered for 1 hour 30 minutes, pressing the lemons occasionally to release juice. Remove from heat, cover, and let stand at room temperature overnight.

   Time: PT1H45M

   Temperature: Boiling

2. Simmer Thin Lemon Slices (Second Batch)

   Quarter the remaining 1 lb of Meyer lemons, remove seeds, trim the hard ends, then slice crosswise into very thin rounds. Place slices in a second 6‑quart Dutch oven, add enough water to just cover (about 3 cups), bring to a boil, reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Remove from heat, cover, and let stand at room temperature overnight.

   Time: PT45M

   Temperature: Boiling

3. Combine, Sweeten, and Cook to Gel

   The next day, pour the syrupy liquid from the first pot into the pot with the lemon slices, using a fine‑mesh sieve and the back of a spoon to press out all juice. Add 0.25 cup fresh lemon juice and 5 cups granulated sugar. Bring to a full rolling boil, then reduce to medium heat and cook, stirring gently, until the mixture reaches 220°F (gel point), about 45 minutes.

   Time: PT45M

   Temperature: 220°F

4. Prepare Jars and Lids

   Wash half‑pint jars, lids, and bands in hot, soapy water. Rinse well and keep jars hot (in a warm oven or hot water). Wipe rims with a paper towel dipped in white vinegar to ensure a clean seal.

   Time: PT15M

5. Fill Jars and Seal

   Using a ladle, fill each hot jar with the marmalade, leaving a 1/4‑inch headspace. Remove air bubbles with a non‑metallic bubble remover or a thin knife. Wipe the rims again, place the lids on, and screw the bands on fingertip‑tight.

   Time: PT10M

6. Process in Steam Canner

   Place the filled jars in a steam canner (or water‑bath canner) ensuring at least 1 inch of water covers the jars. Bring to a full rolling boil, then start timing for 10 minutes. Maintain a gentle boil throughout the processing time.

   Time: PT10M

   Temperature: Boiling

7. Cool, Test Seals, and Store

   After processing, turn off the heat and let the jars sit in the canner for 5 minutes, then remove and place on a towel to cool undisturbed for 12‑24 hours. Check seals by pressing the center of each lid; it should not flex. Store sealed jars in a cool, dark pantry. Refrigerate opened jars and use within one month.

   Time: PT30M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

30g

Fat

0g

Fiber

0g