Imen This Ina Garten Meyer lemon marmalade is sweet, tart, and bursting with bright citrus flavor. Made with just Meyer lemons and sugar, it’s an easy homemade preserve perfect for breakfast toast, pastries, or gifting. Ready in about 40 minutes, it yields around 5 half-pint jars.
Ina Garten Meyer Lemon Marmalade Ingredients
- 12 medium organic Meyer lemons (about 3 lbs)
- 3 cups sugar
How To Make Ina Garten Meyer Lemon Marmalade
- Prep lemons: Wash and slice lemons. Juice them, reserving half of the juice. Remove pulp and pits.
- Slice peels: Cut peels into thin 1/8-inch strips.
- Blanch peels: Boil peels in water for 1 minute, drain, and repeat twice to remove bitterness.
- Cook marmalade: Combine peels, reserved juice, and sugar in a saucepan. Simmer over medium heat for 30 minutes, skimming foam, until marmalade thickens and sets.
- Jar and process: Spoon into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 15 minutes.
- Rest and serve: Let jars rest for 2 days to allow flavors to develop before using.
Recipe Tips
- Why blanch the peels three times? It removes bitterness and softens the rind for better texture.
- Can I use regular lemons? Yes, but add more sugar to balance their higher acidity.
- How do I know when it’s set? Marmalade should coat the back of a spoon and wrinkle slightly when tested on a chilled plate.
- Do I need pectin? No — Meyer lemons have natural pectin in their peels and membranes.
What To Serve With Meyer Lemon Marmalade
This versatile marmalade is delicious with:
- Buttered toast or English muffins
- Fresh scones or biscuits
- Glazed over roast chicken or pork
- Mixed into yogurt or oatmeal
How To Store Meyer Lemon Marmalade
Pantry: Store sealed jars in a cool, dark place for up to 1 year.
Refrigerate after opening: Use within 3–4 weeks for best flavor.
Meyer Lemon Marmalade Nutrition Facts
- Calories: 45 kcal (per tablespoon)
- Carbohydrates: 12g
- Sugar: 11g
- Vitamin C: 4% DV
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I double this recipe?
Yes, but cook in a wide pot to ensure proper thickening.
Do I need to sterilize jars first?
Yes, sterilizing jars prevents spoilage and ensures safe storage.
Can I skip the water bath?
For long-term storage, no — water bath processing is essential. For immediate use, refrigerate marmalade instead.
Try More Recipes:
- Barefoot Contessa Mustard Roasted Potatoes
- Ina Garten Mushroom Farro Soup
- Ina Garten Root Vegetable Gratin
Ina Garten Meyer Lemon Marmalade
Description
A sweet-tart citrus preserve made with Meyer lemons — perfect for toast, pastries, and gifting.
Ingredients
Instructions
- Wash, slice, and juice lemons; reserve half the juice and remove pits.
- Slice peels into thin 1/8-inch strips.
- Blanch peels in boiling water for 1 minute; drain and repeat twice.
- Combine peels, reserved juice, and sugar in a saucepan; simmer 30 minutes, skimming foam.
- Spoon into sterilized jars, leaving 1/4-inch headspace; process in boiling water bath for 15 minutes.
- Let rest 2 days before serving.
