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Meyer Lemon Marmalade

6-8 pints


2 1/2# (use organic) Meyer lemons or 6 cups prepared fruit

6 cups sugar (or to taste)

6 cups water



Scrub each lemon, then slice the top and bottom of each lemon off. Halve them, then cut each half into fourths. Remove the pith off of each section, the seeds and put it all in a bowl—you will be using them for pectin. Slice each eighth crosswise—into thin slices—you can do them in groups of at least 4. 


Measure out 6 cups and add them to a large kettle. Place the pith and seeds into a double layer of cheesecloth and tie it up. Fasten the bag to the side of the kettle. Add the 6 cups of water and bring the mixture to a boil. Boil 25-35 uncovered minutes until the lemon peels are soft. 


Turn-off, carefully remove the cheesecloth bag placing it in a bowl to cool. Once cool—gently squeeze-out the bag to remove the pectin—it’s the soft squishy white stuff that’s basically gross. 


Return the kettle to the heat and stir in the pectin and the sugar. Taste to see if the marmalade is sweet enough. Bring to a boil and cook until the mixture reaches 220 degrees—use a candy thermometer or you’ll need to do a gel test.


Process pints 15 minutes in a hot water bath.








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