Meyer Lemon and Blood Orange Marmalade
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3medium Meyer lemons, ends trimmed
- 1medium blood orange, ends trimmed
- 1¼cups granulated sugar
- 1¼cups Demerara (raw) sugar
Nutritional analysis per serving (6 servings)
345 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 90 grams carbohydrates; 2 grams dietary fiber; 86 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place several small plates or saucers in the freezer.
- Step 2
Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into ⅛-inch segments, lengthwise. Pluck out any exposed membrane and remove the seeds.
- Step 3
Measure the cut citrus. You should have 2½ cups, but if you have less, use the same volume of water and sugar as you have citrus. (If there are only 2 cups, for example, use 2 cups water and 2 cups sugar.) Place the citrus and the same volume of water into a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Cook until the peels are very soft and fully cooked, about 20 to 30 minutes.
- Step 4
Add the sugar to the pot, stir to combine. Turn the heat up to high and bring back to a boil. Lower the heat to medium and let the marmalade simmer until set. It should take about 20 to 30 minutes, but start checking after 15 minutes to see if it is set by spooning a little onto a chilled plate from the freezer. If it looks like jam and not runny syrup, it’s ready. (If you want to use a candy thermometer, you are looking for 222 degrees.)
- Step 5
Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month.
Private Notes
Comments
Try cutting sugar by 1/3 to 1/2.
The combination of Meyer lemon & blood orange, & the two sugars, was delicious. However, like another reviewer, the Meyer lemon peel did not get soft enough. Next time, I’m going to try leaving the cooked peel / water mixture in the fridge overnight before proceeding with the rest of the recipe. That technique is from Alison Roman’s master citrus marmalade recipe, & has worked well for me on a variety of citrus in marmalade.
I used two blood oranges and a regular lemon and otherwise followed the instructions. The marmalade is a little too sweet, but a gorgeous color.
I really don't understand the directions in this recipe. If I cut a lemon into 1/8th & remove "membrane" does that mean that the pulp is still attached to the skin? How do I measure the cut citrus by cup? Shouldn't it be by weight? How packed are the cups of citrus?
Does the recipe mean that you don't include any of the inside of the lemons, ie no juice, no pulp? Just the skins? Or are you leaving the pulp attached to the thin strips of peel, which feels like a bit of a mess?
Somehow ended up with four cups sliced citrus, but like the note said, I just increased my sugar and water. Make sure you leave the lid *off* when you’re simmering in both the water and sugar! It’s delicious. Made it just as it says, although I had a hard time slicing them thin enough. It took half an hour for the peel to soften and almost 40 minutes for the marmalade to get to 222 degrees (setting temp).
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