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We traveled to Florida, the citrus capital of the US, last weekend and I was so excited to come back home with a stash of Meyer lemons; often known as the winter season's "culinary darlings". But I'll bet that you'll never guess where I found them!
Super Walmart! Not even in Florida, but on the way home ............ a lovely bag of Meyer lemons for $1.99!! I get excited about strange things and this was definitely a thrilling "find" for me!
If you're not familiar with Meyer lemons you will want to get acquainted. They're sweet, plump and juicy with a beautiful floral aroma, actually a cross between a mandarin orange and a lemon. Unlike normal, every day, mouth-puckering lemons, these crossbreeds can be eaten on their own in salads and fruit plates. They're delicate and thin skinned making them more of a problem to transport than most citrus fruits. Meyer lemons can be difficult to find and often quite pricey, hence my great surprise at finding them at Super Walmart!
I decided to make a yummy, but super simple freezer marmalade which involves no cooking or pressure sealing as many jams and jellies do. This Meyer Lemon, Orange and Fresh Ginger Marmalade is stored in the freezer, ready to be pulled out on a moment's notice; perfect for hostess gifts or just for loving on family and friends. I also like having marmalade on hand for a myriad of delicious appetizers, dips and glazes for roasted or grilled meats, poultry and seafood.
We enjoyed this Meyer Lemon, Orange & Ginger Freezer Marmalade on fresh, warm bread with our dinner last night. It seems to be the perfect combination of sweet and tart and the hint of ginger gives it a bit of pizzazz! My culinary consultants, aka my husband, son and daughter-in-law, thought it was some of the best marmalade they've ever had! I think I might just be making another trip to Super Walmart - maybe I'll see you there! Oh, and if they're down to the last bag of Meyer lemons, I'll try to behave and not fight you for them! 🙂
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Meyer Lemon, Orange and Fresh Ginger Marmalade
Ingredients
- 5 medium Meyer lemons*
- 3-4 medium naval oranges*
- 1 tablespoon peeled, finely minced fresh ginger
- 4¼ cups sugar
- ¾ cup water
- 1 box SURE JELL powdered fruit pectin
Instructions
- Prepare glass jars or plastic containers and lids by washing them in hot soapy water or in a dishwasher. I like to use ½ pint and ¼ pint size jars, but feel free to use any size.
- Remove the colored part of peel from the lemons and oranges using a vegetable peeler or zester. I like to use one of these. It works perfectly to remove small strips of zest. If you use a vegetable peeler, cut the peel into thin slivers, or finely chop. Peel and discard the remaining white part of peel from the lemons and oranges. Finely chop the fruit, discarding any membranes and saving any juice. Mix fruit and juice with the slivered peel and fresh ginger. Measure 2-⅓ cups of the fruit mixture into a large bowl. If you have extra discard or save for another use. Stir in sugar. Microwave on high for 3 minutes, stirring every minute. Allow to sit for several hours stirring occasionally until all sugar crystals are dissolved. If necessary microwave again for 3 minutes to dissolve any remaining sugar crystals.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir continuously for 3 minutes.
- Fill all containers immediately to within a ½" of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using.
Notes
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Hi,
I can’t find Sure Jell pectin where I am - can I use Pomona or Certo instead?
Thanks so much
Hi Valerie, sadly, pectins are not interchangeable. The technique and proportions are generally different with different pectins. So, to ensure success, it's best to go with a pectin that a recipe calls for.
I would like to have the label PDF for Meyer Lemon, Orange and Fresh Ginger Marmalade
Thank you !
Hi Dana, we do not have labels for this recipe at this time.
Myer lemons are my favorite! Labels please!
Kathy
Hi Kathy, we do not have labels for this recipe at this time.
Labels please. Thanks
Hi Dottie, we do not have labels for this recipe at this time.
I I usually use SureJell Low Sugar Pectin. Will that work with thus recipe. Thanks
Hi Dottie, it's better to use a recipe that has been created for Low Sugar Pectin to ensure success.
Can this also be water bath canned. I would like to give as gifts and freezing is not an option for that. Thanks!
Hi Jane, this particular recipe is designed to be a freezer jam. I would have to do more testing to determine if it is safe for canning.
Do u have a recipe for just orange marmalade freezer Jam ?
Hi Lu Ann, this is about as close as I can come, but you could just used oranges 🙂
http://thecafesucrefarine.com/2013/02/orange-pineapple-marmalade/
How much marmalade does this yield? Just looking to see how many jars I need to pick up/what size would be best! Thanks, looks delicious!
Hi, it makes 5 cups of jam.
Is it 2 1/3 or 2 1/4 cups of the fruit mixture? Your notes and your recipe differ a little (I hope it's 2 1/3 because that's what I used...) Thank you!
Whew! I picked the right measurement. 🙂 I have a batch of this marmalade resting on my kitchen counter right now, and it smells amazing. Thanks for sharing this recipe. It's the first one I've tried that didn't come off of the pectin insert.
(Ha ha! I wanted to be an editor when I was younger. I think it's one of those uptight, overachiever kind of things. Just point me in the direction of the red pen!)
You're very observant 🙂 You're right, it is 2 1/3 cups, I corrected the recipe. Do you need a job as an editor? 🙂
I hope you enjoy this jam, it's one of my favorites. I use it for toast, muffins, etc. but it also makes a wonderful sauce for grilled shrimp, chicken or pork. I just add a bit of rice vinegar, a splash of soy sauce and little Sriracha, it's amazing!
I do live in Florida and use Meyer lemons, but I like to can my preserves, I run out of fridge space. Do you think this could be canned instead of using the refriigerator?, thanks,m
I think canned jams have to be cooked longer so you might loose the pretty color. That's the wonderful thing about freezer jam is that it stays so fresh and vibrant but I do understand about the freezer space.
I didn't even know what a meyer lemon was! But the jam looks so good! 😀
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Kavi (Edible Entertainment)
Ongoing Event:(Kid's Delight - Something Sweet)
I met my fisrt meyer lemon 2 years ago and I must say I fell in love with these it this very right moment. These are so good. Here, in Quebec, they are distribute in a couple of stores and there is a meyer lemon new vibe. i'm keeping your recipe in mind, it looks really good! Have a nice week end!
You and your man get my vote for the most enticing food pics in the blogosphere! Great staging, beautiful pics!
I love making freezer jams b/c they use less sugar. I want to find some cheap Meyer lemons in my path! (I doubt our greenhouse tree will ever produce enough for this marmalade :))
Hoping the meyer lemons made it all the way to Philly, I'll check on Saturday! Your marm looks great and the pics are just beautiful-enjoy:@)
Yum! The perfect answer for all the citrus I have. Looks so refreshing!
You could definitely use regular lemons, I made it last year with regular lemons and it was also delicious. Don't add any extra sugar as the recipe calls for just the right amount! Also, you might want to check Super Walmart if you have one nearby - you might be surprised to find them!
Perfect! I am a big fan of marmalade, all kinds!
I never knew Meyer lemons were that much different from regular ones! Here in KS, I have never found them (so far) so do you think I could use regular lemons in this? Should I add more sugar if so? It sounds so lovely!
OK Chris play nice, it isn't ladylike to tussle over the lemons!! I love that this is so easy to make and I'm imagining it on a slice of sourdough bread, yummy.
This looks so fresh, beautiful, and wonderful!!! I had no idea they were a cross between a lemon and an orange! I have even gone to whole Foods looking for them.
oh wow this looks great! i still havent ventured into making my own jams and jellies yet. making me want to though, but perhaps when it's summer here!
I've been experimenting with jams and jellies this month. Trying to make them only with honey. I would love to try this citrus ginger marmalade. Sounds really lovely and fresh!
We don't get myer lemons here in Australia but if we did I'd me making this!
I keep saying it's time to make some jam but I still am yet to. Maybe 2012 will be the year.