When Meyer lemons start showing up at the market, I can’t resist their soft, golden glow. Their sweet, floral flavor and thin peel make them perfect for this cozy kitchen ritual: making Meyer Lemon Marmalade. The fragrance while it simmers fills the house with gentle citrus warmth. It’s bright, easy, and a lovely way to bring sunshine into winter mornings.

Why You’ll Love Making This Marmalade

This recipe captures everything I love about simple homemade preserves. The natural sweetness of Meyer lemons balances their tang, so the flavor feels softer and rounder than traditional lemon marmalade. I love how it spreads smoothly on warm toast, melts into muffins, and adds sparkle to my favorite lemon desserts. Plus, it looks so cheerful like bottled sunshine sitting on the shelf.

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Recipe Card

My Favorite Homemade Meyer Lemon Marmalade

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• Author: danyrecipes
• Total Time: 1 hour 20 minutes (plus soak)
• Yield: 4 servings
• Diet: Vegetarian

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Description

A bright and fragrant homemade Meyer Lemon Marmalade with the perfect balance of sweet and tangy. Simple, cozy, and perfect for breakfast or baking.

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Ingredients

6 to 8 Meyer lemons

4 cups water

4 cups granulated sugar

Optional: 1 tsp vanilla bean paste, 1 tbsp honey, or orange zest

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Instructions

1. Wash Meyer lemons thoroughly. Slice thinly and remove seeds.
2. Place slices in a large pot with 4 cups water. Cover and let sit overnight.
3. Bring to a boil, then simmer 30 minutes until peel softens.
4. Measure the mixture and add equal parts sugar. Stir to combine.
5. Simmer 30–40 minutes, stirring often, until thickened.
6. Test by placing a drop on a cold plate; it should wrinkle slightly.
7. Pour into sterilized jars, seal, and cool.

Notes

Soaking overnight softens the peel and reduces bitterness. Replace part of the sugar with honey for a milder taste. Add orange zest or vanilla for warmth and depth.

• Prep Time: 20 minutes (plus overnight soak)
• Cook Time: 1 hour
• Category: Preserves
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 tablespoon
• Calories: 45
• Sugar: 11
• Sodium: 0
• Fat: 0
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 12
• Fiber: 0
• Protein: 0
• Cholesterol: 0

What You’ll Need (and Fun Add-Ins)

Here’s what I reach for every time I make this recipe:

• Meyer lemons – Sweet, fragrant, and less acidic than regular lemons.
• Granulated sugar – Brings out the citrus flavor and helps it set.
• Water – Keeps the texture smooth as the fruit cooks down.

If you’d like to customize your marmalade, try adding:

• A touch of vanilla bean for a cozy warmth.
• A few strips of orange zest for a flavor similar to an orange marmalade recipe.
• A drizzle of honey to replace some sugar and create a gentler sweetness.

How I Make It (Step-by-Step Guide)

Step 1: Prepare the lemons.
Wash the Meyer lemons well since you’ll be using the peel. Slice them thinly, removing all seeds as you go. You can use a sharp knife or a mandoline for even slices.

Step 2: Soak the slices overnight.
Place the sliced lemons in a large pot, cover them with water, and let them sit overnight at room temperature. This step softens the peel and removes any bitterness naturally.

Step 3: Simmer until tender.
The next day, bring the pot to a boil, then lower the heat and let it simmer for about 30 minutes. The peels will turn soft, and your kitchen will smell like a burst of citrus sunshine.

Step 4: Measure and sweeten.
Measure your lemon mixture (liquid and all), and add the same amount of sugar by volume. For instance, 4 cups of lemon mixture means 4 cups of sugar. Stir to combine.

Step 5: Cook to the perfect texture.
Return the pot to medium heat and simmer for 30 to 40 minutes, stirring often to prevent sticking. You’ll know it’s ready when a small drop placed on a chilled plate wrinkles slightly when pushed with your finger.

Step 6: Fill and seal the jars.
Carefully ladle the hot marmalade into sterilized jars, leaving about half an inch of headspace. Wipe the rims clean, seal tightly, and let cool. For longer storage, process the jars in a boiling water bath for 10 minutes.

Fun Ways to Enjoy It

Once you have this marmalade on hand, you’ll find so many ways to use it. I love spooning a little into my Easy Lemon Mousse for a bright citrus swirl. It also pairs perfectly with my Fudgy Lemon Brownies, where it adds a lovely contrast to the rich, chewy texture. And if you’ve tried my Meyer Lemon Bars, brush a thin layer of this marmalade on top to give them a glossy finish and a flavor boost.

You can also stir a spoonful into tea instead of honey, glaze roasted chicken, or even spread it between layers of sponge cake. It’s one of those recipes that keeps inspiring new ideas.

A Sweet Little Jar of Sunshine

Every time I make this Meyer Lemon Marmalade, it reminds me why I love simple homemade recipes. The process feels calm and rewarding, and the result is pure brightness in a jar. Whether you spread it on toast, gift it to a friend, or sneak a spoonful straight from the fridge, it’s a small taste of warmth you can enjoy all season long. If you’re as obsessed with citrus as I am, don’t miss exploring more of my lemon desserts for your next baking day.

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