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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. If you make this jam and would like a printable PDF for the labels, feel free to leave a comment below. I'll send you both sizes.
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.
- 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
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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.)
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Place the raspberries in a medium-size bowl and crush them with the back of a spoon or a potato masher.
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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.
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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.
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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.
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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.
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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!)
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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.
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Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using it.
See Café Tips above in post for further instructions and more detailed tips.
Makes about 5 cups of jam.
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Tibbie says
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!
Chris Scheuer says
Sure, sending them now, Tibbie!
Kathleen Cleveland says
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!
Chris Scheuer says
Thanks, Kathleen! The labels should be in your email!
Joan Langdon says
Can't wait to try this marmalade. I would love the PDF for the labels to dress up my gifts. Thanks so much.
Chris Scheuer says
Sure, sending them now, Joan. Hope you enjoy the marmalade!
Laurie Milton says
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.
Chris Scheuer says
You're welcome, Laure! I'm so happy you enjoyed it. Thanks for sharing your review!
Kailie says
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!
Chris Scheuer says
Thanks so much, Kailie, for sharing your results. I'm so happy you've enjoyed this recipe 💕
Carol says
Hi Chris, I would love the labels for this delightful jam please and thankyou.
Chris Scheuer says
Hi Carol, I'll be happy to send you the labels. Enjoy!
Laurie Monypeny says
Could you send a PDF of the Meyer Lemon Raspberry Marmalade. It is wonderful!
Chris Scheuer says
Hi Laurie, I'm so happy you've enjoyed this marmalade. I'll send the labels now!
pat appenzeller says
Could you please send another page of labels.. I should have copied them myself !...this stuff is great ! thanks !
Chris Scheuer says
Sure! Just sent them off!
Patricia Appenzeller says
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 !!!
Chris Scheuer says
Thanks so much, Patricia for sharing your review! I will send you the labels!
Michelle Gash says
My family thinks this marmalade is fantastic! I've made two batches already!
Chris Scheuer says
That's awesome, Michelle. I'm so happy you have enjoyed it!
Donna Krumme says
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.
Chris Scheuer says
Hi Donna, Thanks so much! I appreciate your kind comment. I'll send the labels to you now!
Patricia Appenzeller says
This is wonderful ! Is there anyway I can make it more shelf stable . Can you process this marmalade ? Thanks !
Chris Scheuer says
Hi Patricia, this jam works well with the water bath method.
Patricia Appenzeller says
Sorry, Chris...did not see your response.....disregard my current question !
pga
Patricia Appenzeller says
2d request......Can this be processed ( water bath ) to make it shelf stable ?
Thanks,
Pat A,
Cheryl says
Perfect timing for my Meyer lemons! Please send your labels for this, and your Christmas marmalade.
Thanks!
Chris Scheuer says
Hi Cheryl, you lucky dog to have your own Meyer lemons! I'll send both labels now!
Cindy says
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!
Chris Scheuer says
Hi Cindy, it makes about 5 cups of jam. Enjoy!
Karen says
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.
Chris Scheuer says
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/
Leisha says
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
Chris Scheuer says
Thanks so much for sharing your results, Leisha! So happy you enjoyed it!
Rachel says
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!
Chris Scheuer says
Thanks so much, Rachel! I'll send you the labels now!
Chris Scheuer says
Hi Rachel, I'm so happy you enjoyed the Christmas marmalade! Send you the labels now for this one!
Diane Kindall says
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.
Chris Scheuer says
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!
Alicia S says
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?
Chris Scheuer says
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!
Sandy Oxley says
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
Chris Scheuer says
Thank you Sandy, sending you the labels now!
Sophie says
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
Chris Scheuer says
Hi Sophie, you can definitely use frozen berries. Just measure them before thawing rather than after.
I will send you the labels now!
Brigitte Persicone says
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.
Chris Scheuer says
Hope you enjoy the jam, Brigitte. Sent you the labels!
Judy says
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.
Chris Scheuer says
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.
Paula says
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.
Chris Scheuer says
Thanks, Paula 🙂 I just tried to send the labels now but it seems your email doesn't work.
Linda M Bator says
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
Chris Scheuer says
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.