Fresh Meyer Lemon Marmalade Recipe: Ina Garten’s Zesty Delight

Bright, sunshine-filled mornings deserve a special spread that captures pure citrus magic.

The Ina Garten Meyer lemon marmalade recipe bursts with tangy Mediterranean charm and vibrant flavor notes.

Silky, golden preserves shine with delicate sweetness and complex zesty undertones.

Professional chefs and home cooks adore this simple yet elegant recipe that turns ordinary lemons into an extraordinary condiment.

Every spoonful promises a delightful balance of sweet and tart sensations that dance across your palate.

Rich, glossy marmalade transforms plain toast into a gourmet breakfast experience.

You won’t be able to resist slathering this sunshine-packed preserve on warm, buttery baked goods.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Calories: 210 kcal

Servings: 8

Gather These Items for Ina Garten Meyer Lemon Marmalade

• Meyer Lemons: Bring vibrant, sweet-tart flavor with less acidic punch; choose firm, glossy fruits without blemishes or soft spots.
• Lemon Juice: Adds brightness and helps pectin development; use freshly squeezed for optimal taste.

• Granulated Sugar: Provides essential sweetness and helps marmalade set; select pure, fine-grain sugar for smooth texture.

• Canning Jars: Ensures preservation and safe storage; select clean, sterilized glass jars with tight-fitting lids for best results.
• Water: Used for boiling and processing marmalade; use fresh, clean water to maintain quality.

What You’ll Use for Ina Garten’s Lemon Marmalade

• Large, Heavy Pot: Essential for boiling and simmering the marmalade mixture.
• Sharp Knife: Perfect for slicing lemon peels into thin, precise strips.
• Spoon: Helpful for removing pits and pulp from lemon halves.
• Measuring Cups: Accurate for measuring water and sugar.
• Canning Jars (5 half-pint): Needed for storing and preserving the marmalade.
• Canning Lids and Rings: Crucial for sealing the jars properly.
• Ladle: Useful for transferring marmalade into jars.
• Colander or Strainer: Great for draining and rinsing lemons.

Follow These Instructions for Ina Garten Meyer Lemon Marmalade

• Lemon Preparation

Gather fresh Meyer lemons and slice them lengthwise. Carefully extract the juice, keeping half reserved for later cooking. Gently remove seeds and inner membranes using a spoon.

• Peel Processing

Cut lemon peels into delicate thin strips using a sharp kitchen knife. Prepare a large pot of water for blanching the peels, which helps reduce bitterness and soften their texture.

• Blanching Technique

Boil the lemon strips in water for one minute. Rinse with cold water and repeat the blanching process two more times to enhance flavor and texture.

• Sweet Syrup Creation

Combine the blanched peel strips with sugar and the reserved lemon juice in a saucepan. Heat gently, stirring occasionally to help sugar dissolve and create a smooth marmalade base.

• Marmalade Consistency

Simmer the mixture over medium heat, watching carefully as it thickens. Skim off any foam that forms on the surface. Cook until the mixture reaches a jam-like consistency, typically around 30 minutes.

• Jar Preservation

Carefully transfer the hot marmalade into clean canning jars, leaving a small space at the top. Seal with lids and process in a boiling water bath to ensure proper preservation.

• Resting Period

Allow the marmalade to rest for two days before enjoying, letting the flavors meld and develop a rich, complex taste.

Personalize Your Ina Garten Meyer Lemon Marmalade

• Slice lemon peels super thin for a delicate, elegant marmalade texture that melts in your mouth.
• Triple-blanch the citrus strips to reduce bitterness and create a smooth, refined flavor profile that feels professional.
• Stir constantly during simmering to help sugar dissolve evenly, preventing grainy texture and ensuring silky-smooth consistency.
• Wait two full days after canning before enjoying to allow marmalade flavors to develop and meld together beautifully.
• Experiment by adding warm spices like cinnamon or ginger during simmering, or mix in fresh berries for a unique twist on classic Meyer lemon marmalade.

Best Time and Way to Serve Meyer Lemon Marmalade

• Zesty Breakfast Companion: Spread this tangy Meyer lemon marmalade on warm, buttered toast or English muffins for a bright morning treat.
• Pastry Pairing Delight: Swirl the marmalade into yogurt, fold into cake batters, or use as a glaze for delicate shortbread cookies.
• Gourmet Cheese Partner: Serve alongside creamy goat cheese or brie for an elegant appetizer that balances sweet and tart flavors.
• Cocktail Creative Touch: Stir a spoonful into sparkling water, use as a mixer in gin-based cocktails, or drizzle over roasted chicken for a citrusy kick.

Store Ina Garten’s Lemon Marmalade for Later Use

• Maximize Marmalade Freshness: Store sealed jars in a cool, dark pantry for up to one year, ensuring top flavor and quality.
• Quick Refrigeration Tip: Once opened, keep marmalade refrigerated and consume within 3-4 weeks for best taste and texture.
• Smart Serving Strategy: Let marmalade rest at room temperature for 10-15 minutes before spreading to enhance spreadability and release full citrus flavors.
• Easy Gift Preparation: Wrap cooled, processed jars in decorative fabric or ribbons for a charming homemade gift that friends and family will adore.

Vibrant Ina Garten Meyer Lemon Marmalade Recipe

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4.7 from 29 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Ina Garten’s Meyer lemon marmalade weaves Mediterranean sunshine into a simple preserve that sparkles with citrus complexity. Homemade marmalade delivers pure culinary magic for weekend breakfast spreads and sophisticated pantry staples you can proudly share.

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Ingredients

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• 12 medium organic Meyer lemons (3 lbs / 1.36 kg)
• 3 cups (720 ml) sugar
• ½ cup (120 ml) water

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Instructions

1. Preparation: Thoroughly wash and dry Meyer lemons, then slice lengthwise, carefully extracting and reserving juice while removing seeds from citrus halves.
2. Peel Processing: Cut lemon peels into uniform 1/8-inch thin strips, then blanch in boiling water three consecutive times to reduce bitterness, rinsing with cold water between each cycle.
3. Marmalade Cooking: Combine blanched peel strips with reserved lemon juice and sugar in a heavy-bottomed saucepan, simmering over medium heat while continuously stirring and skimming foam.
4. Consistency Development: Cook the mixture for approximately 30 minutes, monitoring until the marmalade reaches a thick, glossy texture that signals proper setting.
5. Canning Technique: Sterilize canning jars, carefully transfer hot marmalade into containers, leaving 1/4-inch headspace, and seal with sterile lids and rings.
6. Preservation Method: Process sealed jars in a boiling water bath for 15 minutes to ensure safe preservation and optimal flavor development.
7. Resting Period: Allow completed marmalade to settle undisturbed for 48 hours, enabling flavors to meld and intensify before serving.

Notes

• Blanch Strategically: Repeated boiling reduces bitter lemon peel flavor, creating smooth, balanced marmalade texture.
• Sugar Precision: Maintain consistent medium heat while stirring to ensure perfect sugar dissolution and prevent burning.
• Jar Sterilization: Properly sterilized jars prevent bacteria growth and extend marmalade’s shelf life up to 12 months.
• Resting Period Matters: Allowing 48-hour flavor development enhances overall taste complexity and harmonizes citrus notes.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts, Drinks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 210
• Sugar: 24 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 0 g
• Cholesterol: 0 mg