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+ servings
5 from 21 votes
Meyer Lemon Raspberry Marmalade
Prep Time
40 mins
Cook Time
2 mins
This Raspberry Meyer Lemon Marmalade tastes like a delicious explosion of sunshine and takes less than 45 minutes to make!
Course: Jams & Jellies, Marmalade
Cuisine: American
Keyword: Meyer Lemon Marmalade, Raspberry Meyer Lemon Marmalade
Servings: 80 1 tablespoon servings
Calories: 46 kcal
Author: Chris Scheuer
  • 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
  1. 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.)
  2. Place the raspberries in a medium-size bowl and crush them with the back of a spoon or a potato masher.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!)

  8. 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.
  9. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using it.
Recipe Notes

See Café Tips above in post for further instructions and more detailed tips.

Makes about 5 cups of jam.

Nutrition Facts
Meyer Lemon Raspberry Marmalade
Amount Per Serving
Calories 46 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 2mg0%
Potassium 8mg0%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 10IU0%
Vitamin C 2mg2%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.