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This Raspberry Meyer Lemon Marmalade tastes like a delicious explosion of sunshine and takes less than 45 minutes to make!
The skies are gray here in western North Carolina today and there's a cold, gusty wind swaying the barren trees covering the mountainsides. It's the time of year here when vistas are visible in 360-degree panoramas, unshielded by the vibrant foliage of other seasons. There's a unique, simple beauty, but it can seem stark and monochrome-ish at times. So for me, it's the perfect time to stir up a bit of my own cheery sunshine by making a batch of this delicious (and easy) Raspberry Meyer Lemon Marmalade.
What are Meyer lemons?
Meyer lemons are a cross between lemon (or citron) and mandarin oranges and are native to China. They have the same shape as regular lemons, but their skin is smoother, thinner and has more shine. Because of the thinner skins, Meyer lemons are more perishable than regular lemons. Their color is also a little different too, being more gold in hue than the classic lemon yellow.
Meyer lemons are a sweet lemon variety and can actually be enjoyed on their own in contrast to the sour lemon flavor that most of us are used to. Meyer lemons and regular lemons can be used pretty much interchangeably in desserts, but in most savory dishes, the sourness of a classic lemon is more desirable.
It used to be difficult to find Meyer lemons but they've become more and more popular (and available) over the past 5-10 years. Most larger grocery stores carry Meyer lemons and I've seen them this year at Walmart, Trader Joe's and Aldi.
In contrast to regular lemons that are available all year long, the Meyer lemon season is much shorter, generally December through May. So it's time to enjoy them right now. But you can also preserve the wonderful flavor of Meyer lemons by making a batch this Raspberry Meyer Lemon Marmalade!
45-minute sunshine
I call this Raspberry Meyer Lemon Marmalade my "45-minute sunshine" because that's how long it will take to stir up a batch of this delicious, cheerful condiment. The best part? It tastes like "a delicious explosion of sunshine" when it hits your mouth!
How does it work? First of all, gather together your supplies. You'll need 4-5 Meyer lemons, 2 navel oranges, sugar, a packet of powdered pectin (I use SureJell) and some clean jars with tight-fitting lids. You can find powdered pectin at most larger grocery stores, usually in the same area as canning jars and food storage supplies.
It also helps to have a small zester, like the one pictured below. These are wonderful for use in zesting citrus fruit as they make it easy to remove just the colored part of the peel and not the white part (the pith) underneath. The colored part of citrus peels is delicious and full of flavor while the pith is bitter (and also unattractive). I love the fact that this zester removes the zest in small slivers rather than big chunks.
This type of zester can be purchased at kitchen stores or big box stores like Bed, Bath and Beyond and also online.
Once you've removed the zest from both the Meyer lemons and the navel oranges, it's time to cut up the fruit itself. Cut off any remaining peel with a sharp knife and dice the lemons and oranges into small pieces, discarding any seeds and white membrane, as you go.
Combine the zest, fruit and sugar in a large pot and bring this mixture to a boil. It will just need one minute of boiling to dissolve the sugar and then it's time to add the pectin. In a small pot combine ¾ cup water and the powdered pectin and also bring this to a boil. Again, boil for a full minute then remove from heat and add this to the citrus mixture. Stir, stir, stir for 3 minutes and all that's left is to pour your beautiful liquid sunshine into the waiting jars.
Because citrus fruit has lots of its own natural pectin, you see the marmalade starting to thicken as you're transferring it to the jars. As the jam cools and spends a little stint on the counter, you'll notice it will thicken to a nice jammy consistency.
That's it, except for standing back and admiring your handiwork. I love seeing the beautiful-hued jars all lined up on my counter and you will too! Allow the marmalade to sit at room temperature for 20-24 hours, then refrigerate (or freeze for longer storage).
Ways to use this Raspberry Meyer Lemon Marmalade
- Delicious on toast, English muffins, biscuits, dinner rolls and scones. We love it on slices of this Ridiculously Easy Brioche Bread toasted and buttered!
- It makes a wonderful, very gourmet peanut butter and jelly.
- Serve it on a cheese and cracker tray for a splash of sunshine.
- Spoon it over warmed Brie with some crusty bread or some of these Copycat Raincoast Crackers on the side.
- Spoon it over Greek yogurt and serve with homemade granola.
- Spoon in over ice cream and serve with shortbread cookies.
- Use it as a filling for layer cakes
- Use it as a glaze for salmon, chicken, pork...
- Combine a couple of spoonfuls of marmalade and a splash of both rice vinegar and soy sauce and use it as a dipping sauce for eggrolls, chicken tenders, Chinese dumplings, etc.
Dress it up a bit!
I make lots of jams, jellies and marmalades. Sometimes it's hard to determine what kind it is when I go into the freezer to pull out a jar. I've learned to add a little label to each jar that's either glued to the lid or one that slips under the band of the jar lid. These labels are also really nice when you want to give a jar as a gift. Just fill out the form below if you'd like a printable PDF for the labels. We'll send you both sizes!
Get your free printable labels...
Café Tips for making this Raspberry Meyer Lemon Marmalade
- Measure carefully. Jam and jelly making is an exact science and altering the measurement can cause problems with the setting, making the consistency too thin or too thick.
- I love these pretty Italian jelly jars. They come in two sizes, 5-ounce and 8½-ounce. They would make a lovely gift!
- If you want to make this Raspberry Meyer Lemon Marmalade and you don't have the small zester mentioned above, you can also use a vegetable peeler to shave off the colored part of the peel of both the lemons and oranges. Then use a sharp knife to cut the pieces of zest into small slivers.
- This is a refrigerator or freezer jam. It's not shelf-stable as you do not use a hot water bath when canning it. It will keep well in the refrigerator for several weeks or in the freezer for 3-5 months. If you give this as a gift, tell the recipient to store it in the refrigerator or freezer.
- Navel oranges don't have any seeds, but Meyer lemons do. After removing the peel, I find the easiest way to cut up the fruit is like this: cut the fruit in half from top to bottom, then remove the inner white core with a v-shaped cut. Most of the seeds will come with it or will be exposed so they're easy to remove. Then I cut each half in half again (lengthwise) and slide my knife along the peel to remove the fruit.
- You might be wondering why there's a little pat of butter added to the jam before it boils. It helps diminish the foam that can form on the top, but doesn't affect the jam in any other way.
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
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Meyer Lemon Raspberry Marmalade
Ingredients
- 1 cup whole raspberries
- 4 medium Meyer lemons, 5 if they're small
- 2 medium navel oranges
- 4 ¼ cups sugar
- 1 teaspoon butter
- ¾ cup water
- 1.75- ounce box powdered fruit pectin I use SURE-JELL
Instructions
- Wash glass jars and lids with hot water or run through the dishwasher. Dry thoroughly. (You'll end up with about 5 cups of marmalade, so the number of jars you'll need will depend on what size they are.)
- Place the raspberries in a medium-size bowl and crush them with the back of a spoon or a potato masher.
- Remove colored zest (just the colored part, not the white pith) from the lemons and oranges, using a small zester (see note in post above).Transfer the zest to the bowl with the raspberries.
- Cut the remaining peel off of the lemons and oranges and coarsely chop the fruit into small pieces, discarding any seeds and the white core and reserving any juice. Transfer the fruit and juice to the bowl with the raspberries and zest. Stir to combine.
- Transfer exactly 2 cups of the fruit mixture to a large pot. If you don't have quite enough, add a bit of water or orange juice to make exactly 2 cups. If you have extra, discard (or use for something else) any remaining fruit mixture.
- Add the sugar and butter to the pot and stir until well mixed. Turn the heat to medium-high and stir frequently until the mixture comes to a full rolling boil (a boil that you can't stir down). Set a timer for 30 seconds and boil, stirring continuously. After 30 seconds, remove from heat.
- Add ¾ cup water to a small saucepan. Sprinkle in pectin and stir until dissolved. Bring the mixture to a rolling boil and boil for 1 minute, stirring continually. Add the hot pectin to the fruit mixture and stir for 3 minutes. (Don't cheat on the 3 minutes!)
- Transfer marmalade to prepared containers immediately and fill to within ½ inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature for 20-24 hours to complete the setting.
- Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using it.
Notes
Nutrition
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Really complimentary flavors please may have the pdf labels
Hi Sue, Thanks for the excellent review! The labels are on the way to your inbox - Enjoy!
I would love to make this jam. Is there substitute for the pectin? Also can I please have the PDF for the labels?
Thank you so much!
Hi Nora, we'll be happy to send the labels. Regarding your question, there really isn't a substitute for pectin in these recipes but the fig jams do not require pectin. Hope that helps!
May I have the labels, please? Would it be too much trouble to provide the label sizes AND code #. I keep buying the wrong size and now have a plethora of the wrong labels. Thank you.
HI DoLee, we'll be happy to send the labels. Regarding your question, the Avery label number is included in the email with the labels.
I made this marmalade a few years ago - it is soooooooo good!! I would like to give each of my card club gals a jar of this fabulous marmalade. Could I please ask for the labels for this particular Meyer Lemon Raspberry Marmalade? Thank you.
Thanks, Judy!
I made your strawberry jam and it was delicious. I'd like to get the labels for this marmalade. Thank you.
Lynne
So glad to hear that, Lynne! We will send the labels.
I would love to have these labels please! Can’t wait to try this recipe!!
Thank you!!
Sure, Tammy!
I would love the Meyer Lemon Raspberry Marmalade labels. Thank you.
Sure, Karrie!
Can i leave out the oranges and just add more lemons & Raspberries.
Hi Frances, with jam and jelly recipes using pectin, it's always best to stick with the recipe the way it's written to ensure success with the set. I would have to test the recipe with other ingredients to make sure it would work before advising you.
Can this recipe be water bath canned to make it shelf stable?
Yes, it can, Nora!
Can this be water bathed to make last longer
Hi Frances, yes that will work.
We love the Meyer Lemon Marmalade that I make. I’d like to try yours! Please send the labels! Thanks!
Sure, Carlos!
Can i leave out the oranges and add more raspberries or lemon.
Hi Frances, with jam and jelly recipes using pectin, it's always best to stick with the recipe the way it's written to ensure success with the set. I would have to test the recipe with other ingredients to make sure it would work before advising you.
Please send the labels for the Raspberry Meyer Lemon Marmalade. Thanks!
Sending them your way, Beth!
I’m excited to try this recipe! Please send the pdf for the labels. Thank you.
Sure, Gigi!
I was wondering..... instead of powdered sure jell pectin, can I substitute Bernardin powdered sugar ?
Hi Donna, I don't have any experience with Bernadrin powdered sugar, however, to ensure success, it's always best to use a jam/jelly recipe that's been designed for the particular pectin you plan to use.
I just made this marmalade and can’t wait to taste it. Please send labels when you can. Thank you!
Sending the labels your way, Martie!
I would live to receive the labels. Thank you.
Sure, Sheila!
I would like to receive the labels, please.
Thank you,
Amy
Sure, Amy!
Excited to try this! Please send the pdf for the labels.
Sure, K!
I would love to receive the labels. Thank you
Sure, Beverly!
I would love the labels please!
Sure, Laurie!
I made the Raspberry Meyer Lemon Marmalade two christmases ago as gifts with Biscotti's and it was a hit! I'm making again tomorrow. I would love to have the PDF labels emailed to me. Thank you.
That's great, Diana! Sending them your way.
Raspberry and lemon. Yum! Please send me the labels.
Sure, Debbie!
Please send labels for this jam
Thank you
Sending them your way, Vonda!
I would like the PDF label for Meyer Lemon Raspberry Marmalade
Sending them your way, Dana!
This too is a hit when I hand it out as gifts. I love that the Jam keeps the beautiful color. I would love the Meyer Lemon Raspberry Marmalade labels in 2 inch.
That's great, Teresa! Sending the labels your way.
Love, love, love your marmalade recipes! Could I please have the lemon/orange/ginger labels and the raspberry/lemon labels" THANKS. 🙂
Thanks, Marygene! We will send the labels for the Raspberry Marmalade but we do not have labels for the other at this time.
I am fortunate to have a very productive Meyer lemon tree in my backyard. Even after giving away as many as I can to friends and relatives, I'm always looking for new ways to use up the incredible bounty. This recipe and the one for the Meyer lemon, orange and ginger marmalade are among my favorites. I'm using up the last of my lemons and planning ahead for gifting the jam for the winter holidays. Please send me the PDFs for both jams. Thank you.
That's great, Phyllis! We will send the labels your way.
This jam looks delicious. I am making it tomorrow. Could I have a printout of your labels? Thank you
Sure, Deney!
I'd 'd love the printable for this recipe. Thanks so much.
Sure, Cindy!
Please send the labels for your Meyer Lemon Raspberry Jam. I am going to use our farms black raspberry to make some Meyer lemon Purple Sunshine Raspberry jam.
Thanks so much for your excellent recipes.
That's great, Jackie! Sending the labels your way!
Please send the labels for the raspberry lemon marmalade. Love all of your recipes.
Always receive compliments on all.
Thanks, Carol! Just sent them your way.
Please may I have the PDF for the raspberry lemon Marmalade. Thank You
Just sent them, Susan!
I made and shared your Orange Cranberry Christmas Marmalade and is was WONDERFUL! Eager to make this too. Kindly send the pdf for the labels. Blessings to you!
So glad to hear that, K! Just sent them your way.
This marmalade would be lovely for Valentine’s Day table gifts. Please send your awesome labels !
Sure, Jeanne!
I would love the labels for the Meyer lemon raspberry marmalade. Made the microwave lemon curd and gave as Christmas presents=big hit and so delicious
That's great, Mary Jane! Just sent the labels your way.
this marmalade is out of this world and is one of the few things that make me haul all of that canning stuff out of the closet in the winter time. This is worth it and great Valentine gifts in 4 oz jars. Please send me the labels.
Thanks, Jane! Just sent the labels.
May I have the labels, please.
Sure, DoLee!
We are enjoying the Cranberry Siracha jelly, Cranberry Orange Marmalade, and Apple Butter. Another great sounding recipe to enjoy and share. Please send labels. Thank you.
So glad to hear that, Alice! Sending the labels your way.
I’ve had such impressive success with your jam recipes I must try this next. Please send the labels. I always use them with joy.
So happy to hear that, Kathryn! Sending the labels your way!
Another beautiful jam. Please send the labels. Thank you.
Sending them your way, Beverly!
May I have the labels for the Meyer Lemon Raspberry Marmalade, please.
Sure, DoLee!
Costco has Myers lemons, so I’m ready to make your beautiful jam. Please send PDF for labels. Thank you so much. I appreciate your recipes.
Sending them your way, Kathy!
I would love to make this but we do not get Meyer lemons in South Africa. Can I use regular lemons? As with many suggestions it is not always easy to source an American ingredient in South Africa or France . Thanks! Linda Houston
Hi Linda, Greetings all the way to South Africa!
Regarding your question, regular lemons will work great!
My Meyer lemon tree is getting ready to give me an abundant crop this year. I can’t wait to make this. Do you think frozen raspberries would affect the quality.? Please send the labels. Thanks for this wonderful resource.
Hi Nancy, frozen raspberries work well for jam. We will send the labels!
This is an awesome recipe! Everyone loves it. I want to make it again, can this be doubled?
Thanks, Sharlene! It's best not to double it to ensure success. We like to make two batches at the same time (two separate bowls).
This recipe sounds great. I think I will be making it this weekend. I love marmalade and reading this recipe with all the delicious ingredients was making my mouth water. Please send the PDF labels. Thank you for this recipe.
Missed this comment, Andrea, but sending the labels your way now.
This recipe sounds great. I think I will be making it this weekend. I love marmalade and reading this recipe with all the delicious ingredients was making my mouth water. Please send the PDF labels. Thank you for this recipe.
Sending them your way, Rene!
I have fresh raspberries but it's not the season for Meyer lemons. Would this work with "regular" lemons?
Hi Megan, this will definitely work with regular lemons!
Can I actually put these in a hot water bath?
You can preserve this marmalade in a hot water bath.
This sounds wonderful! I absolutely love marmalade and can't wait to try this recipe. This is going to the top of my to-do list for this weekend!
Please send the free set of printable labels. Thank you.
Sure, Christina!
Too bad raspberry season & Meyer Lemon season don't come at the same time. I'll use IQF raspberries for this. May I have the labels please? Thanks a lot.
Sending them your way, Dotti!
Made your Christmas marmalade, and it was a big hit! Am going to make this, but was wondering if I could use more raspberry and less orange, as long as I end up with 2 cups?
This sounds so delicious that I must try it. Please send me the labels to have ready when I start my hunt for Meyer lemons - don't live in lemon country!
Sending them your way, Jane!
I’m eager to try this as the other jam recipes of yours are delicious! I’d love to have the pdf for the labels for gift giving. Thanks so much!
Sure, K!
Good morning Chris,
Our Meyer lemon bush is simply loaded with fruit so I am going to make easy lemon curd and your raspberry lemon marmalade. I would love to receive the pdf for labels!
Also, your recipe for Italian braised beef stew was a huge hit with our family and friends during the holiday season! All of your recipes are wonderful so thank you for sharing your talents!
God bless,
Marie
I'm so glad, Marie! Thanks for letting us know! We will send the labels your way.
I don't know if I can find Meyer lemons but just in case, please send me the pdf for the labels. Thanks ever so much.
Sending the labels your way, Jeannie!
I made this jam today, it was easy and fun! Turned out great (you can see pics on my Instagram @sageyoku).
Some hopefully-helpful notes:
I followed the recipe exactly, used 4oz Ball jars, and ended up with approx 11 jars (that's 5 cups plus a little extra).
If you decide to water bath can this recipe, **highly recommend that you do NOT use the tsp of butter.**
Water canning is NOT enough heat to keep butter from going rancid and potentially developing botulism.
I omitted the butter and water canned ten of the jars so they can be given as gifts or shipped to relatives.
Here in Florida, Meyer lemons are about the same size as navel oranges.
I used two orange-sized lemons for this recipe, counting each lemon as two "medium-sized lemons". That seems to have worked well, the lemon flavor is very forward and the color is similar to what is pictured in the recipe.
The marmalade is setting now but it looks great and when licking the spoon I really liked what I tasted! Sweet-tart and lovely. Thank you for a beautiful recipe!
Thanks for your review, Megan! I know others will find it helpful.
Hi! I live in Florida and have three Meyer lemons that are the size and shape of navel oranges. In your estimation, how many do you think would work for this recipe? All three, or perhaps a little less than that? Any advice appreciated. Thank you!
I have a bounty of Meyer lemons to use - this recipe looks perfect! I would love the PDF for the labels, please! Thank you!
Sure, Ginger!
Hi Chris, I enjoyed your marmalade so much this weekend. Our Meyer lemon tree has outdone itself. please send the pdf of the labels. Thank you, Jo
Thanks for letting us know, Jo! We will send the labels.
Looking forward to making this jam to use as gifts. Please send the pretty labels. I’m excited to try this new to me recipe.
😊 thanks
Sure, Patti!
Please send me the labels for Raspberry Meyer Lemon Marmalade
Sending them your way, Kay!
Can’t wait to process. Just found Meyer lemons. Please email labels
Sure, Patricia!
I can't wait to try this recipe. If you send me the labels, they will be amazing to look at. Thanks
Sure, Nancy!
Love this so much! If you could send over the label PDF that would be amazing. Such a great treat to share with friends and family.
Thanks, Kate! We will send the labels your way!
I was given a jar of this amazing marmalade complete with your beautiful label. I was so happy to find the recipe when a I googled it. Please May I have a copy of the pdf too. I am looking forward to making it next raspberry season.
That's awesome, Shelley! We will send the labels your way!
I haven’t made this, but someone gave me a jar that they made and it was amazing! I added it to some plain sheep yogurt and used it as a dip for fruit at a party and everyone raves bout it! I plan to make this, would you please send me the labels? Also, if I do boil the jars of jam to make it shelf stable, will it ruin the jam?
Hi Laura, I haven't personally canned this marmalade with a hot water bath but it should be fine. Other readers have reported doing it with good success. You may lose some of the brightness of the color in the process but the flavor will still be great!
After starting my grocery list for your Overnight Raspberry Freezer Jam, I found this recipe which will be a great use for the Meyer lemons from my trees. Can't wait to try it. Too, will you please send me the PDF for the label for this jam? I can see lots of "jamming" in my near future!
Kaye
Sure, Kaye! Enjoy!
The Christmas marmalade that I made was out of this world delicious. I think it’s my all-time favorite jam. I gave a jar to my neighbor and she said her husband fell in love with it, too. She asked for the recipe which I gladly gave her as long as she gave me a jar of her batch . . . which I have already devoured. My next venture is this raspberry Meyer lemon marmalade. Please send me the labels so I can share the joy.
That's great to hear, Elaine! We will send the labels your way.
I have two Meyer lemon trees and an abundance of lemons. Making this today and starting a batch of limoncello. I'd love the pdf for the labels!
Thank you!
Lucky you! We will send the labels your way, Monique!
Do you have a meyer lemon marmalade recipe without the raspberries? My tree is just loaded with lemons so I would like to try making with and without raspberries. Can you also email me the pdf labels? I've made your blood orange marmalade before and it's as delicious as it is beautiful.
Hi Anna, I don't have a plain meyer lemon marmalade but that is a wonderful idea! I will put that on my docket!
Chris, thanks for sharing ... marmalades are a favorite in our home. While you mentioned the brioche bread, could you please tell me which seeded bread slice is pictured with this marmalade? Thanks so much!
I think this was a loaf from the store, Leann. We do have these recipes you could try if you are looking for a seeded bread recipe- https://thecafesucrefarine.com/no-knead-seeded-oatmeal-bread/
https://thecafesucrefarine.com/easy-seeded-focaccia/
Oh ... my ... sweet tart goodness! Made this marmalade yesterday and it definitely brought sunshine in January. Recipe was easy and brought a sense of 'winter calm' as I went through each step. Enjoyed it on a toasted slice of seeded loaf from Trader Joes and look forward to Monday morning with yogurt & homemade granola. Today, I am driving up to Denver for a visit with dental hygiene friends and a jar of marmalade with a wheel of brie will be my hostess gift. Thanks for sharing, Chris!
Awesome! Thanks for letting us know, Leann!
I love this recipe...have so many meyer lemon trees this is a great way to use them...Love your recipes btw!!!
Can you send over the labels?
Thank you,
Carol S.
Thanks, Carol! We will send the labels!
I made the first batch of Marmalade today, using Meyer Lemons from our own tree. Came out great but I need to practice to get it down to 45 minutes prep time. Please send .pdf labels ()both sizes) so I can share with friends and family and make them look specials. Thanks Ruthie
Sending the labels your way, Ruthie!
Bless you and (is it?) your daughter-in-law for these sweet labels. May I have copy of this pdf? Thank you.
It is! You are welcome, Kathryn! Sending the labels your way 🙂
Please send me the label file. I cannot wait to make these beauties!!!
Thank you so much. I know they will be delish.
Sure, Jane!
I have Meyer lemons in my greenhouse and just bought raspberries. This will make lovely springtime gifts! Thank you so much for the recipe, always on the lookout for lemon recipes!
Would you please send me a label pdf? Thanks again!
Sure, Susan! Enjoy!
Made the marmalade today and it is delicious! I ended up with 5, 6 ounce jars and a custard cup for tasting. Delicious over cheese! Thank you for the pdf file too, it makes the crowning touch!
Best wishes to you,
Susan
Thanks so much for letting us know, Susan!
This has become a favorite marmalade for me to gift to others. Could you please share with me the label PDF? Thank you!
Sure, Amy!
Wow, I have made so many of your recipes this month! And they have all been just lovely. This one was no exception, though I did have to sub just a bit. Could not find my package of raspberries purchased specifically for this recipe, not even after digging through two freezers! Fortunately I had just the right amount of marionberries left over and they made a great substitution since they have a nice raspberry like tang! Just a darker colored marmalade results. I also ended up using liquid certo because that was what I had left. Nervous about the set, I grated one apple into the mixture for a little pectin oomph and used liquid pectin directions. Gorgeous set. I think this one rivals my favorite Christmas marmalade of yours!
Thanks for sharing your results, Kelly!
I can’t wait to try. Thank you for your jar and spoon tips. Could you please send the pdf for your label? Thank you!
Sending them your way, Joanne!
I made this recipe and the taste is incredible. However, 45 minutes from start to finish was not how long it took. Removing the membranes from the oranges/lemons takes over 30 minutes; It actually took 1 1/2 hours to make. However, it was worth it!
Hi Peggy, so happy you enjoyed it! Regarding the fruit, I don't remove all of the membranes. I simply chop the fruit after its peel and remove any of the center core as I'm going along. I think that's where the difference comes in. When the fruit is chopped into small pieces and then boiled with the sugar, you never notice any membranes.
I'd like the labels, too! Thank you !
Sure, Cheryl!
I would like the labels, please!
Just sent them, Laurie!
I just made this using erythritol. My attempt came out runny. I tried your Blood Orange Marmalade. I used half sugar and half erythritol. It turned out well.
Also, I had a lot of fruit mixture left over. What used do you suggest for them. I didn’t rate the recipe because it’s sitting for 20-24 hours recommended.
Thank you.
Hi Alfredia, I haven't tested this recipe using erythritol so I can really advise you on this. As stated in the Café Tips, if you change the proportions of sugar/fruit it can interfere with the setting of the marmalade.
I have those cute little gold jelly spoons.I must try this it looks delicious.I would love the labels.Thanks
Thanks, Vicki! We will send the labels!
Hi, what a lovely recipe, can’t wait to try. Is there any reason why it can’t be preserved in a water bath? The ingredients are similar to other shelf stable recipes I’ve made. Thanks, MTess
Yes, you could use the hot water bath technique for this marmalade.
Excellent, will get started on it tomorrow. Thank you.
Hey there, beautiful marmalade! I just made two batches. Would you please send me the pdf for the labels also? (Assuming I'm willing to give any of this deliciousness away and not eat every drop with a spoon!)
Sure, Heather!😊
Made this recipe and recently took it along as one of several gifts to our hostess. I admit I was a bit nervous when the host and hostess selected this particular jar out of their gift basket to open and share. I shouldn't have been nervous as it was perfection! Just the right balance between sweet and tart.
I'm so glad, Vicki! Thanks for letting us know. 😊
Can j make this low sugar and use a low sugar pectin?
Hi Cathy, I haven't tested this recipe with low sugar pectin. I would recommend looking up recipes for low sugar pectin as the steps and proportions of ingredientss will be different.
I have a tree and can’t wait to make this as gifts! Could I get the labels please?
Just sent them, Maria!
Costco has M. Lemons and I have raspberries in the freezer. Would appreciate you sending label pdf.
Thank you..
Just sent them, Katie. Enjoy!
I am so looking forward to making this for friends and family! Would you send me the labels please? Thank so much!
Sure, we'll be happy to send them, Bethany! Hope you enjoy it, this will make great gifts!
Good morning. I just received a picture of my cousin’s marmalade and decided to try it myself. Looks delicious. Please send labels as would like to gift some. Thank you.
Morning Chris
I made this last night in the microwave. Worked perfectly and is delicious. Now I just need the labels to print so I can give away to brighten some people’s day.
Thanks.
Hi Chris
I am wondering if we can make this in the microwave like the other marmalade recipes?
Please send label PDF. Thanks
What a beautiful color! I'd love to have the pretty labels to match and gift 🙂
This looks delicious would love the label Thsnkd
If I could give it more than 5 stars I would!
Thanks so much!
I have raspberries in the freezer and found Meyer lemons, so will be making this very soon.. Please send label pdf.
This marmalade is amazing! I can’t wait to give it as gifts. May I please get the adorable labels? Thank you!
Thanks so much, Alex! We're happy to send you the labels.
Can’t wait to try this recipe! We have so many Meyer lemon trees here in Upland. Can you please send me info on the labels. Thank you!!
Lucky you! Just sent the labels, Renee!
I have made SO MANY batches of this scrumptious marmalade....would love to have the labels, please!
Great recipe! Can't wait to give it to friends! I would love the adorable template for your stickers!
Thanks!
Just sent them!
Thanks for the amazing marmalade recipe! I can't wait to make it! I would love to have the templates for your labels they are so cute and will make the presentation perfect!
Sure, sending them now, Tibbie!
I have a very large Meyer lemon bush and can't wait to make this recipe. I know it will be delicious and I am planning to make several batches for friends and family at Christmas. I would really appreciate the labels. Love your recipes and posts. Your tips are much appreciated and I read every word. Thanks!
Thanks, Kathleen! The labels should be in your email!
Can't wait to try this marmalade. I would love the PDF for the labels to dress up my gifts. Thanks so much.
Sure, sending them now, Joan. Hope you enjoy the marmalade!
This Lemon Raspberry Marmalade is amazing! I felt like I was in heaven when I took the first bite of my english muffin. I had extra fruit, enough for a second batch....I knew I would want more. I used the basic canning method with water bath and all worked great! Thanks for sharing the recipe, the very helpful tips, and labels too. So appreciate all the great recipes you are so willing to share.
You're welcome, Laure! I'm so happy you enjoyed it. Thanks for sharing your review!
If you want to taste "sunshine", this is it! I would totally make this again - in fact I'm adding it to my list of foods to have on hand for wintertime! It took me a little bit longer than 45 minutes to make it, but it's worth every moment I spent on it!
I made this yesterday, and one whole jar is already gone!
Thanks so much, Kailie, for sharing your results. I'm so happy you've enjoyed this recipe 💕
Hi Chris, I would love the labels for this delightful jam please and thankyou.
Hi Carol, I'll be happy to send you the labels. Enjoy!
Could you send a PDF of the Meyer Lemon Raspberry Marmalade. It is wonderful!
Hi Laurie, I'm so happy you've enjoyed this marmalade. I'll send the labels now!
Could you please send another page of labels.. I should have copied them myself !...this stuff is great ! thanks !
Sure! Just sent them off!
OMG !!! This is fantastic ! I had to rely on Amazon to order 5 lbs to make my last batches, but well worth it ! I also processed the marmalade as opposed to the freezer method. Processed for 10 min. This is a keeper ! Note : You are so right about these lemons not being easy keepers ! I waited 2 days and had some moldy ones...no fault of Amazon. Next time, I will be ready to can when they arrive ! I would love some labels as most are destined to be gifts....Thanks !!!
Thanks so much, Patricia for sharing your review! I will send you the labels!
My family thinks this marmalade is fantastic! I've made two batches already!
That's awesome, Michelle. I'm so happy you have enjoyed it!
Hi Chris! I, too, love your posts and look forward to getting them every week. This jam looks absolutely amazing and I can't wait to make it. I would like to print the labels, too - what a great idea! Thank you for all the wonderful recipes.
Hi Donna, Thanks so much! I appreciate your kind comment. I'll send the labels to you now!
This is wonderful ! Is there anyway I can make it more shelf stable . Can you process this marmalade ? Thanks !
Hi Patricia, this jam works well with the water bath method.
Sorry, Chris...did not see your response.....disregard my current question !
pga
2d request......Can this be processed ( water bath ) to make it shelf stable ?
Thanks,
Pat A,
Perfect timing for my Meyer lemons! Please send your labels for this, and your Christmas marmalade.
Thanks!
Hi Cheryl, you lucky dog to have your own Meyer lemons! I'll send both labels now!
I may have missed it, but how much does this recpie make? I see portion size but not quantity. I have Meyer lemons ready to go! Thanks!
Hi Cindy, it makes about 5 cups of jam. Enjoy!
I made a batch and it came out so good I hope you will post more freezer jam recipes soon (hint: strawberry). From the recipe I got 7.5 small jars of jam. I froze 6 and kept the 1/2 jar for tasting now. It's a bit messy and labor intensive keeping the rind out but so simple to make. And very pretty too. I think the taste is tart sweet or sweet tart; I can't decide but love it and I am not a jam or jelly person at all. Wonderful on fresh, homemade scones.
Thanks for your wonderful recipes.
Ahh... I love your review of this recipe, Karen. You made me want to pull out a jar and make some scones! 😂
And regarding the strawberry freezer jam, your wish is my command! https://thecafesucrefarine.com/easy-strawberry-freezer-jam/
I just made this recipe and it turned out beautifully. I must say I did decrease the sugar for my own liking but I would definitely make this again, it is a keeper. Thank you so much for sharing
Thanks so much for sharing your results, Leisha! So happy you enjoyed it!
I would love to get the labels. Your Christmas marmalade was the hit of the season. I made so many batches for family and friends. Thank you for sharing your wonderful recipes!
Thanks so much, Rachel! I'll send you the labels now!
Hi Rachel, I'm so happy you enjoyed the Christmas marmalade! Send you the labels now for this one!
Hi Chris, Have you made this with the Sure Jell Less or no sugar needed that comes in the pink box? Also, I would love to have the labels.
Hi Diane, I have not tried this with the no-sugar Sure-Jell. I'm guessing the proportions would be a little different but I can't say for sure.
I will send you the labels now!
What a beautiful marmalade! The color is so striking, I understand why you call it liquid sunshine! Do you think this would stand up to a water bath to extend its freshness? Could you please send me the labels for this and also your OrAnge Cranberry Christmas Marmalade?
Thanks so much, Alicia! I think this should do fine in a water bath. The pH level is low enough with all the citrus that it should do fine. Some other readers have tried and have reported good success!
The labels should be in your inbox!
Hi Chris... lovely looking jam! I would love to have the labels to use. Thank you for all your great recipes and I love reading your posts!!!
Have a great week!
Sandy
Thank you Sandy, sending you the labels now!
Hello Chris
Thank you again for a wonderful recipe.I would love to have your labels.
Can l use frozen raspberry for this recipe?
Thank you
Hi Sophie, you can definitely use frozen berries. Just measure them before thawing rather than after.
I will send you the labels now!
Hi Chris, what a great recipe, I just read your post and have assembled all my ingredients, just missing my meyer lemons. It has been raining here all day wish I had read your post earlier will be sending my husband first thing tomorrow to by the lemons. Like you I have made many freezer jams and sometimes it is hard to tell them apart. I would love to get a PDF for your label for this jam and also for the orange-cranberry Christmas marmalade. Thank you so much for your wonderful recipe and for sharing.
Hope you enjoy the jam, Brigitte. Sent you the labels!
Is there a reason this is boiled on the cooktop instead of putting it in the microwave like some of your other jam recipes? Thank you.
Hi Judy, you can actually do it either way. I've found that it tends to go a little quicker to just boil it for 30 seconds. Sometimes in the microwave, you have to warm it a few times. But either way works to dissolve the sugar.
What a lovely jam recipe. Thank you for sharing. I love those jars also and have them in my cart. Please send me the labels.
Thanks, Paula 🙂 I just tried to send the labels now but it seems your email doesn't work.
Chris, I am so glad you showed a picture of your zester. I am never sure when zest is called for if we are to use the fine rasp that so many of us have, or the zester you used in this recipe. I have both. Do you have a rule about fine zest or coarser zest? Thanks, Linda
Hi Linda, That's a great question! I like this particular zester for marmalade because you really want to see some of the slivers of zest in the jam. I use a fine zester for cakes, icings, sauces where you want the flavor but not a lot of zest texture.
The gorgeous Meyer lemons at my local Aldi and last summer's harvest of raspberries taking up space in my freezers put this recipe at the top of my To Do list. I did make two variances from the easy recipe. Meyer lemons and my homegrown raspberries are a real treat here so the frugal me was a little irked by the directive to "discard or..." any fruit above the 2 cup mark. It was easy math to adjust the sugar and pectin amounts to correspond to 2 3/4 cups of fruit. As a veteran jam makerI know the possible perils of modifying and increasing recipes but this marmalade turned out just as it should have. I also subjected one jar to a 10 minute boiling water bath. There is no apparent diffence in the consistency or color as compared to the other jars. I will check that processed jar for color retention after weeks/months of shelf storage. My freezers, especially this time of year, offer no room for freezer jam storage. I produce 80-120 jars a year so shelf storage is my preferred method. Thank you for this deliciously bright, sunny recipe.
Thanks so much for such a great review, Marty! I know this will be helpful to other readers!
This will be the first time I've tried to make jam and it looks amazing! It's so exciting that it is a freezer/fridge jam and doesn't seem as complicated as most recipes.
Can I substitute cooking/baking/stevia for the sugar? Will that affect the recipe's outcome?
I would like to receive the labels and will probably order the jars as well since they are so pretty.
Thanks
Hi Karen, this will be a great place to start making jam as it's a pretty straightforward recipe. I would not alter it though by using stevia. There is a no-sugar pectin you can purchase although I haven't tried it with this recipe and I'm sure the proportions would be different.
I will send you the labels now!
Thanks for the labels. I gave this recipe a 5 star review!
I will make this as soon as I can get out and purchase the Meyer lemons. Please do send me the pod file to make the labels. Thank you!
Sent! Hope you enjoy it!
Homemade jams and jellies are so good- Might try to cut down on the sugar a little bit-would appreciate the PDF labels. Have tried and enjoyed several of your other recipes. Thanks for sharing them
Thanks so much! Sending it now, Catherine!
I haven't made yet, but I will. I gave it 5 stars because I know it will be that. I'll use strawberries though because I already have a packet of them in the freezer for strawberry jam, and also because I hate the seeds in raspberries, tho I love the taste. I would love the pdf for the labels (I'll just change to strawberries, lol). I made your sweet cherry jam and strawberry freezer jam and loved them both. I'd always made water bath jams and I totally love the freezer jam much more. We're still talking (and eating) about your Crack Buttermilk cake which is soooo good. Thanks for the recipes.
Thanks, Brenda! You're a great encourager! I'm sending you the labels now.
I spotted the first Meyer Lemons at the grocery store yesterday, so I'm good to go for a batch of this beautiful marmalade 🙂 The colour is fabulous and the flavour combination sounds delicious.
Thanks, Jennifer! Those Meyer lemons definitely bring a bit of cheer at this time of year!
Being in South Florida I would love to make this marmalade for gifts. The labels would be very nice to have.
Follow your blog and have learned so much
Thanks
Thanks, Nancy, just sent you the labels!
Looking forward to trying this recipe. I made and gifted your wonderful Clementine Pepper Jelly as Christmas gifts to friends and have made a number of great recipes from your site. Please forward label template for this recipe. Thanks
I'm so glad you enjoyed the other jams. Will send the labels now!
Hi Chris, do you think I can put these through a water bath to can? I would love to have the pdf off the labels. Thanks?
Hi Diane, I think this jam should be fine for a water bath. The color may not be quite as vibrant but it will still be pretty. The lemons and oranges give this jam a pretty low pH so it should be fine for canning. You want the pH to be below 4.6 for safe canning. With oranges having a pH 3-4 of and Meyer lemons 2.33 at the highest you shouldn't run into any problems.
Christ, I'm trying to eat "added sugar" free and it's been wonderful but I would really LOVE to try this. What do you think of using Splenda or something similar to replace the sugar?
Hi Marcia, I wouldn't try to adapt this recipe to a Splenda jam. I know there is a "No-sugar" SureJell however I'm not sure what the fruit proportions should be for this recipe using that, as I've never tried it.
Cheers Chris!
I would love to have the marmalade labels! I made your Balsamic Fig Jam (with labeled jars) and gave as Christmas gifts....boy did we spread the love!!
Thank you!!
Sylvia
Hi Sylvia, I'm so happy you enjoyed the Fig Jam! These labels should be in your inbox! Cheers to you!
That color, and the flavor combination - what a fantastic recipe! I must give this a try. You really are the jam queen 😉
Thank you, Tricia! I do love to make jams and jellies!
Hi Chris. Do you think I could use frozen raspberries and I don’t have a Meyer lemon tree. I just have a regular lemon tree. Do you think I could use those lemons? Thank you.
Yes, to both questions! Just measure the raspberries before you thaw them. Regular lemons will work also for this recipe. How nice to just go out and pick a lemon off the tree when you need one! That's so foreign to us here in NC!
Hi Chris,
Would love to have the labels for this yummy looking marmalade. I can’t wait to try it. I made and gifted your cranberry clementine conserves and fit jam for Christmas. They were such a hit! Thank you so much for sharing, and for all the helpful tips you always give!
Lynda
Thank you, Lynda! I will send you the labels now. I'm so happy you enjoyed the other jams 🙂
I have never made any of your recipes that did not get rave reviews. Since I would feel guilty taking the praise, I always pass on your site to others. I just wish I was as creative as you. I would love the labels for my next round of gifts for friends.
Aww, thanks so much, Nancy! I appreciate your kind words and referrals to the blog! Labels are on their way!
Chris, may I pls. have the pdf for the labels of what looks like a delicious jam w/ other uses? Thank you.
Linda P.
Yes, of course, you can have the labels. Hope you enjoy the jam, Linda!
Once again I cannot resist another one of your jams. I never know what to do with Meyer Lemons so I am making this for sure and would love access to any labels.
P. S. I made a double batch of your balsamic fig jam for the holidays and gifted it all out except for one jar and everyone raved about me included!
This recipe looks and sounds delicious. I would really appreciate your printable labels as well.
Is it possible to use strawberries in place of raspberries?
Hi Kathy, just sent you the labels.
I think strawberries would be delicious. I would probably halve them before measuring 1 cup then mash them after adding to the lemon mixture.
we have a Meyer lemon tree and would love to try this! Thanks for the label.
Hi Jean, I'm super jealous that you have a Meyer lemon tree! Lucky you!
Just sent you the pdfs for the labels.
Would love to make this for my family and give as gifts, along with your bread recipe! Thank you!
Hi Dale, this will make a great gift with a loaf of bread, yum!
Will send you the labels now.
This looks fabulous and I am anxious to make it. Can you please send me the labels? Perfect labels for what looks to be a perfect marmalade
Thanks so much Shannon! Just sent you the labels!
What a wonderful pot of sunshine for the new year. I have a Meyer lemon tree. I can't wait to try this recipe.
I would love to have the labels for gifts.
Thank you.
So awesome to have your own Meyer lemon tree! I paid $1 each at my local grocery store!
Sending you the labels now, Jean.
Looking forward to trying this and what a nice housewarming gift it would make!
You are just as gifted with "words" as you are with recipes!........an "explosion of sunshine"...who wouldn't want to experience that!
Thank you, Pam! What a sweet, thoughtful comment!
This would make a lovely housewarming gift, great idea!
Just sent you the labels.
This marmalade looks wonderful. I love the presentation it makes with the cute jars and labels too. Would you please send me the pdf for the labels? Thank you in advance! 🍋🍊
Thanks, Evalyn! Hope you enjoy it! Just sent the labels!
Hi Chris...I just love all of your recipes and have made many of them for family. Many are now in that "family requested" category ! I'm sure this one will be a winner! It is just what I need for the coming winter days in Buffalo, NY I would appreciate receiving the labels ...they are adorable! Thanks for all you share with us.
Thank you, Kelly! I love that Café recipes have become favorites!
Hope you enjoy the marmalade, just sent you the labels