Few things bring as much joy to your morning routine as the vibrant taste of homemade marmalade spread over warm toast. Ina Garten’s Meyer Lemon Marmalade recipe elevates this simple pleasure, offering a delightful balance of tangy, sweet, and slightly bitter flavors. This marmalade captures the essence of Meyer lemons—softer, sweeter, and more fragrant than regular lemons—and turns it into a jar of sunshine you’ll savor with every bite.

Let’s walk through how you can recreate this incredible marmalade recipe in your kitchen.

Why You’ll Love Ina Garten Meyer Lemon Marmalade

Making your own marmalade is more than just a culinary project; it’s a rewarding experience that fills your home with the bright, citrusy aroma of fresh lemons. This recipe is a perfect blend of simplicity and sophistication, reflecting Ina Garten’s signature style. The natural sweetness of Meyer lemons shines through, making this marmalade versatile enough to pair with your favorite breakfast items or to use as a glaze for meats and desserts.

Ingredients for Ina Garten Meyer Lemon Marmalade

Creating this marmalade requires just three simple ingredients, but the result is anything but ordinary:

• 12 medium organic Meyer lemons (about 3 pounds)
• 3 cups sugar

Nutritional Information

Nutrient	Per Tablespoon
Calories	50
Carbohydrates	13g
Sugars	12g
Fiber	0.5g
Vitamin C	10% of daily value

Step-by-Step Instructions for Making Meyer Lemon Marmalade

1. Prepare the Lemons

1. Rinse the lemons thoroughly under cold water to remove any dirt or residue.
2. Cut each lemon lengthwise and squeeze out the juice, reserving half of it for later use.
3. Using a spoon, scrape out the pits and pulp from the lemon halves.

2. Slice the Lemon Peels

1. Using a sharp knife, slice the lemon peels into thin, 1/8-inch strips. These will add texture and a touch of zestiness to your marmalade.

3. Blanch the Peels

1. Bring 8 cups of cold water to a boil in a large, heavy pot. Add the lemon strips and boil for 1 minute.
2. Drain the strips and rinse them under cold running water. Repeat this blanching process two more times to reduce the bitterness of the peels.
3. After the final blanching, drain the strips but do not rinse them.

4. Combine Ingredients in the Pot

1. Return the lemon strips to the pot. Add the reserved lemon juice and sugar.
2. Stir to combine, ensuring the sugar begins to dissolve.

5. Simmer the Marmalade

1. Bring the mixture to a simmer over medium heat. Stir occasionally to dissolve the sugar completely.
2. As foam rises, skim it off with a spoon to ensure a clear and smooth marmalade.
3. Simmer for about 30 minutes, or until the marmalade thickens and reaches the desired set.

6. Test for Doneness

1. To test if the marmalade is ready, place a small spoonful on a chilled plate. If it thickens and wrinkles slightly when pushed, it’s done.

7. Jar the Marmalade

1. Carefully ladle the marmalade into five hot, sterilized ½-pint canning jars, leaving about ¼-inch of space at the top.
2. Seal the jars tightly with lids and rings.

8. Process the Jars

1. Place the sealed jars in a large pot of boiling water and process for 15 minutes.
2. Remove the jars from the pot and let them cool completely. Allow the marmalade to rest for at least 2 days before enjoying to let the flavors fully develop.

Tips for the Best Meyer Lemon Marmalade

• Choose Organic Meyer Lemons: Since the peels are used, organic lemons ensure no harmful chemicals end up in your marmalade.
• Blanching Matters: Don’t skip the blanching step—it’s key to removing excess bitterness from the lemon peels.
• Watch the Simmer: Stir frequently to prevent sticking or scorching as the marmalade thickens.
• Label Your Jars: If you’re gifting jars, add a label with the preparation date for a personal touch.

Creative Ways to Use Meyer Lemon Marmalade

1. Breakfast Spread: Enjoy it on toast, bagels, or scones for a bright and zesty start to your day.
2. Glaze for Meats: Use it to glaze chicken, pork, or salmon for a tangy-sweet flavor boost.
3. Dessert Topping: Drizzle it over cheesecake, ice cream, or pound cake for a citrusy twist.
4. Cheese Pairing: Serve it alongside soft cheeses like brie or goat cheese on a charcuterie board.

FAQs About Ina Garten Meyer Lemon Marmalade

1. What Makes Meyer Lemons Special?

Meyer lemons are sweeter and less acidic than regular lemons, with a subtle floral aroma. They’re perfect for marmalade due to their natural sweetness.

2. How Long Does Homemade Marmalade Last?

Properly sealed jars can last up to a year in a cool, dark place. Once opened, store the jar in the refrigerator and consume within a month.

3. Can I Use Regular Lemons Instead?

Yes, but the result will be more tart. Add an extra ½ cup of sugar to balance the flavor.

4. What If My Marmalade Doesn’t Set?

If the marmalade is too thin, simmer it for a few more minutes and test again. Over time, it will naturally thicken as it cools.

5. Do I Need Special Equipment for This Recipe?

A heavy pot, sterilized canning jars, and a large pot for water processing are all you need to make marmalade at home.

6. Can I Reduce the Sugar?

Sugar is essential for setting and preserving marmalade. Reducing it may affect the texture and shelf life.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 5 half-pint jars
• Category: Condiments
• Method: Simmering
• Cuisine: American

Conclusion: Make Ina Garten Meyer Lemon Marmalade Today!

Homemade Meyer Lemon Marmalade is a simple yet rewarding way to capture the bright, citrusy essence of Meyer lemons in a jar. Whether you’re spreading it on toast, glazing your favorite meats, or gifting it to friends, this recipe is sure to impress.

Ready to brighten up your kitchen with this tangy delight? Gather your lemons, grab your pot, and start simmering!

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