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Meyer Lemon Marmalade

I'm not always a fan of Marmalade but when you grow your own citrus it makes an extra special spread for your morning toast. 
Keyword: jam, marmalade, citrus, preserving, canning
Author: Shaun Myrick


  • 2 1/2 pounds Meyer Lemons
  • 1 1/2 quarts water
  • 2 inches ginger root peeled, large dice
  • 6 cups white sugar


Phase 1

  • Start by washing all the lemons. 
  • Cut each lemon in 1/2 and then into several long segments. Gently remove any seeds and membranes, set aside. 
  • Cut each long seedless segment into smaller diced 'triangles'. 
  • Place all the lemon pieces into a large stock pot with the water. 
  • Take all the seeds, membranes and the ginger and place into a double layer of cheesecloth. Tie it closed and place it into the stockpot. 
  • Bring mixture to a boil and boil over high heat for about 25 minutes until the lemons are soft and tender. If water evaporates too much add more, so that the lemons don't stick to pot. 
  • Remove the cheesecloth pouch and set aside to cool. 

Phase 2

  • Once the cheesecloth is cooled, squeeze it so that you get the pectin out. Add all the pectin that you can squeeze out into the lemons. 
  • Add the sugar to the pot as well. 
  • Bring mixture to a boil, it will bubble up high, if it gets too near the top of the pot, lower the heat a little. 
  • Use a candy thermometer and cook for another 20 minutes or so.
  • Once the mixture get to 220 it should be done. It will seem to still be liquidy but it will set up as it chills. 
  • Can up the marmalade for future use or to give as gifts.