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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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Amy wong says
This has become a favorite marmalade for me to gift to others. Could you please share with me the label PDF? Thank you!
Chris Scheuer says
Sure, Amy!
Kelly says
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!
Chris Scheuer says
Thanks for sharing your results, Kelly!
Joanne says
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!
Chris Scheuer says
Sending them your way, Joanne!
Peggy says
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!
Chris Scheuer says
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.
Cheryl Matzker says
I'd like the labels, too! Thank you !
Chris Scheuer says
Sure, Cheryl!
Laurie Cottrell says
I would like the labels, please!
Chris Scheuer says
Just sent them, Laurie!
Alfredia Harris says
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.
Chris Scheuer says
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.
Vicki says
I have those cute little gold jelly spoons.I must try this it looks delicious.I would love the labels.Thanks
Chris Scheuer says
Thanks, Vicki! We will send the labels!
MTess says
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
Chris Scheuer says
Yes, you could use the hot water bath technique for this marmalade.
MTess says
Excellent, will get started on it tomorrow. Thank you.
Heather says
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!)
Chris Scheuer says
Sure, Heather!😊
Vicki says
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.
Chris Scheuer says
I'm so glad, Vicki! Thanks for letting us know. 😊
Cathy says
Can j make this low sugar and use a low sugar pectin?
Chris Scheuer says
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.
Maria says
I have a tree and can’t wait to make this as gifts! Could I get the labels please?
Chris Scheuer says
Just sent them, Maria!
Katie says
Costco has M. Lemons and I have raspberries in the freezer. Would appreciate you sending label pdf.
Thank you..
Chris Scheuer says
Just sent them, Katie. Enjoy!
Bethany Jones says
I am so looking forward to making this for friends and family! Would you send me the labels please? Thank so much!
Chris Scheuer says
Sure, we'll be happy to send them, Bethany! Hope you enjoy it, this will make great gifts!
Audrey says
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.
Mary Wilson says
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.
Mary says
Hi Chris
I am wondering if we can make this in the microwave like the other marmalade recipes?
Please send label PDF. Thanks
Sharon says
What a beautiful color! I'd love to have the pretty labels to match and gift 🙂
Vicki says
This looks delicious would love the label Thsnkd
Alex LaChapelle says
If I could give it more than 5 stars I would!
Chris Scheuer says
Thanks so much!
Katrina says
I have raspberries in the freezer and found Meyer lemons, so will be making this very soon.. Please send label pdf.
Alex LaChapelle says
This marmalade is amazing! I can’t wait to give it as gifts. May I please get the adorable labels? Thank you!
Chris Scheuer says
Thanks so much, Alex! We're happy to send you the labels.
Renee says
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!!
Chris Scheuer says
Lucky you! Just sent the labels, Renee!
Michelle Gash says
I have made SO MANY batches of this scrumptious marmalade....would love to have the labels, please!
Tibbie Newman says
Great recipe! Can't wait to give it to friends! I would love the adorable template for your stickers!
Thanks!
Chris Scheuer says
Just sent them!