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Merry

Meyer Lemon Marmalade Without Pectin

Brighten your mornings with the tangy-sweet flavor of Ina Garten Meyer Lemon Marmalade. This homemade marmalade uses fragrant Meyer lemons to create a rich and vibrant spread perfect for toast, pastries, or even savory dishes. With just three ingredients and a little patience, you’ll have a jar of sunshine to enjoy and share.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 5 half-pint jars
Course: Condiments
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

Prepare the Lemons:
  1. Wash the lemons thoroughly under cold water.
  2. Slice the lemons lengthwise, squeezing out their juice, and reserve half of it for later.
  3. Use a spoon to remove the seeds and pulp, leaving only the rinds.
Slice the Lemon Peels:
  1. Using a sharp knife, cut the lemon rinds into thin, 1/8-inch strips. These will form the base of the marmalade.
Blanch the Lemon Strips:
  1. Bring 8 cups of cold water to a boil in a large, heavy pot.
  2. Add the lemon strips and boil for 1 minute. Drain the strips and rinse under cold running water.
  3. Repeat this blanching process two more times, draining the strips after the final blanch without rinsing.
Combine Ingredients in a Pot:
  1. Return the blanched lemon strips to the pot.
  2. Add the reserved lemon juice and sugar, stirring to combine.
Simmer the Marmalade:
  1. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar completely.
  2. Skim off any foam that rises to the surface to keep the marmalade smooth and clear.
  3. Let the mixture simmer for about 30 minutes or until it thickens to your desired consistency.
Test the Marmalade for Doneness:
  1. Place a small spoonful of marmalade on a chilled plate. If it wrinkles when pushed, it’s ready.
Jar the Marmalade:
  1. Carefully ladle the hot marmalade into five sterilized ½-pint jars, leaving about ¼ inch of space at the top.
  2. Seal the jars tightly with lids and rings.
Process the Jars:
  1. Place the sealed jars in a pot of boiling water and process them for 15 minutes.
  2. Remove the jars from the pot and let them cool completely.
Rest and Enjoy:
  1. Allow the jars to rest for at least 2 days before opening to let the flavors fully develop.
  2.  

Notes

  • Blanching the Rinds: Blanching reduces bitterness and ensures a balanced flavor in the marmalade.
  • Storage: Store unopened jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 1 month.
  • Consistency Tip: If the marmalade doesn’t set properly, simmer it for an additional 5–10 minutes and test again.
  • Serving Suggestions: Use as a spread, a glaze for meats, or a topping for desserts.

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