Meyer Lemon Marmalade

by Dorothy Reinhold on February 10, 2013

Print This Post Print This Post Meyer Lemon Marmalade on Shockingly Delicious. Recipe here:

From where I sit – nearly 30 years into marriage – Valentine’s Day isn’t about the ubiquitous chocolates, roses and red wine.

It’s about understanding what your beloved really wants from your kitchen. More than chocolate, mine adores orange marmalade – on his toast, his croissants, even his raisin bread. If we run out, there is a small morning panic in our kitchen.

So I took the jewel of the winter citrus – Meyer lemons – and a little sugar, and made easy homemade marmalade. Tied with a ribbon, it will shine on Thursday morning.

Meyer Lemon Marmalade on Shockingly Delicious. Recipe here:, it’s not orange, it’s lemon. I still have a few tricks up my sleeve.  😎

Recipe: Susan Feniger’s Lemon Marmalade

Meyer Lemon Marmalade on Shockingly Delicious. Recipe here: Refreshingly sweet and sour, a tad bitter and chewy from the rind, this is perfect — and perfectly easy — lemon marmalade. On toast, on a sandwich, or just out of the jar.


  • 5 lemons, washed well (I used Frieda’s Specialty Produce Meyer Lemons)
  • 1 1/2 cups sugar
  • 1/2 teaspoon kosher salt


  1. Lemon peel shreds for Meyer Lemon Marmalade on Shockingly DeliciousUsing a vegetable peeler, remove the yellow zest from all of the lemons. Slice the zest into narrow, delicate strips and put them in a small saucepan. Cut off the ends of each lemon, and then cut down the sides, removing the white pith so that you are left with just the fruit. Discard the pith. Cut the fruit into 1/2-inch pieces, removing any large membrane and seeds. Put the fruit in the same saucepan with the zest.
  2. Pour 1/4 cup water into the saucepan and add the sugar and salt; stir well to combine and dissolve the sugar. Put the pan over medium heat and, stirring occasionally, bring to a boil, about 5 minutes. Reduce the heat to medium-low and simmer for 20-25 minutes, until the marmalade is thick and glossy.
  3. Transfer the mixture to a container and let it cool in the refrigerator. Store the marmalade in an airtight container in the refrigerator for up to 3 weeks.
  4. Makes 1 ½ cups.

SourceStreet Food cover

Lightly adapted from “Susan Feniger’s Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes,” by Susan Feniger (Clarkson Potter/Publishers; $27.50).

Meyer lemons

Frieda’s Specialty Produce sent the Meyer lemons for recipe testing.

Preparation time: 20 minutes
Cooking time: 30 minutes
Diet type: Vegan, Vegetarian
Diet tags: Reduced fat, Gluten free
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★Meyer Lemon Marmalade on Shockingly Delicious.


{ 5 comments… read them below or add one }

Heather @girlichef February 10, 2013 at 10:08 am

Awesome! I love Meyer Lemons… I love Marmalade… MMMMM!


Dorothy February 10, 2013 at 10:37 am

You HAVE to make this!


Jen @JuanitasCocina February 10, 2013 at 7:09 am

Meyer lemons…in my fridge right now!


Dorothy February 10, 2013 at 8:28 am

Then you know what you have to do!


Laura | Small Wallet, Big Appetite February 10, 2013 at 7:03 am

I have some cooking oranges that really need to be used up and you have inspired me to try and make an orange marmalade with them.


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