Meyer Lemon Marmalade Three Ways

I ordered $30 worth of Meyer lemons from the Lemon Ladies Orchard in California.


Once I had a list of recipes lined up, I wished I spent $50 instead.


The first thing was marmalade. I enjoy marmalade enough that I would eat it with a spoon….but since I’m scared of eating an entire jar in one sitting, I rarely buy them.


Making marmalade is so easy. The most tedious part was to chop up the zest and separate the lemon fruit from the membrane. Once you get through all that, the rest is easy.

I decided to add a little twist to it. The recipe yields three 4 oz jars of marmalade. I kept one jar plain, and then I added ginger in the second, and lavender the third. All three had turned out lovely. By the spoonful or on toast!


Meyer Lemon Marmalade (Three Ways)
Yields 1
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
  1. 5 Meyer lemons
  2. 1/4 cup water
  3. 1 1/2 cups sugar
  4. 1/2 tsp kosher salt
  5. dried lavender buds (optional)
  6. grated ginger (optional)
  1. Wash the lemons well. Peel the zests off the lemons and slice the zests very thinly. Place the zests in a medium saucepan.
  2. Cut off the ends of each lemon, and then cut down the sides, removing the white pith so that you are left with just the fruit.
  3. Cut the fruit into small pieces, removing any large membrane and seeds. place the fruit into the saucepan.
  4. Add water, sugar, and salt into the saucepan. Turn the heat on to medium and stir the mixture well to combine and dissolve the sugar. Bring to a boil and let it cook for about 5 minutes.
  5. Reduce the heat to medium-low and simmer for 20-25 minutes, until the marmalade is thick and glossy.
  6. Have three clean, glass jars ready (following canning directions if desired). Spoon the marmalade into the jars and let cool completely.
  7. To make meyer lemon lavender marmalade, mix in 1/2 tsp dried lavender buds into the marmalade (more if you like a stronger lavender flavor). Let it sit for at least 24 hours before serving.
  8. To make meyer lemon ginger marmalade, grate 1/2 tsp ginger and mix it into the marmalade (more if you would like a stronger ginger flavor). Let it sit for at least 24 hours before serving.
  9. Marmalade can be kept in the refrigerator for up to three months.
Adapted from Shockingly Delicious
Wok, Paper, Scissors


  1. says

    Thanks for trying my recipe, and I love your ginger and lavender tweaks. Genius! I just posted a kumquat marmalade the other day that you might like — super easy, crazy delicious, amazing on toast. Cheers to marmalade!


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