Orange Marmalade with Meyer Lemon

I guess many of you already knew, I always get Meyer lemons from my In-Law’s garden.  You might not know, I also get the super sweet oranges when it’s the right season.  Finally, the oranges were ready to be picked.  It’s so nice that I have a little helper whenever I pick fruit.  See this picture below?  That’s my handsome little helper at work, picking Meyer lemons for his Mama.  Yes, he does get rewards for helping, in case if you wonder.  The picture below was taken when he was just 16 months old.  See, you got to start training them young. 



With the super sweet and juicy oranges, I made Orange Marmalade with Meyer Lemon (low sugar version) for my little helper’s Teacher Appreciation Day at school (last week).  Also, some for my In-Laws.



And I reserved a jar for our neighbor who always help out planting beautiful flowers in the front entrance area. See the picture below?  Aren’t they gorgeous?  That is my favorite color too.  I definitely don’t have a green thumb like my neighbor does.  So, I’m really grateful that she helps keeping the entrance beautiful with gorgeous flowers.  Cooking and baking, I’m always up for the challenge; gardening, not so much.  So, a little homemade treat is the best way to say thank you to my generous neighbor.       



This recipe is super simple, you’re going to love it.  Instead of using a mandolin to slice the oranges, I prefer using a really sharp knife to cut thin slices.  I’ve tried with the mandolin before and it was a mess!  Here’s how I do it, cut the orange in half, place it flat side down; the trick is to use a really sharp knife and pick oranges that are firm and slice them into 1/8-inch thick slices.  Trust me, it’s much easier this way than using a mandolin.  



The Meyer lemons are sliced the same way.  Simply cook them down with some water, sugar and pectin and it’s all done.  I use a little pectin to help the gelling because I cut back on a lot of sugar.  If you use the full sugar recipe below, you can skip the pectin.



I have another great tip for you today.  Why? Because I love you.    When your marmalade is ready, ladle it into a large heat proof measuring cup with a beaker for a no-mess transfer.  I lined a clean kitchen towel on the bottom because the marmalade is still super hot, so be careful when doing the transfer.  The purpose of the towel is to avoid the jelly jars from sitting directly on the cold counter top surface as it might crack. 



Once the jars are all filled up, close the lid and boil them in a large pot of water for ten minutes to create the vacuum seal. That way, you can store the unopened marmalade in your pantry for up to six months. When the marmalade has cooled, simply press the top of the lid in the middle and you shouldn’t hear the “clicking” sound, which means it’s properly sealed.



The possibilities to serve the marmalade are endless. This time, I have a few wheat crackers, top with a slice of brie cheese, thin slices of salami, drizzle the marmalade on top and sprinkle with some fresh thyme leaves.  I also love to spread the marmalade on toasts and breads.  And it’s great as a meat marinate as well.  I’ll share a sweet and savory chicken drumstick recipe (using this marmalade as a marinade) with you in the future. So stay tuned. 




Orange Marmalade with Meyer Lemon (Low Sugar):  (Printable Recipe)
Makes: 7 to 8 (8 oz jars)

5 oranges
2 Meyer lemons
5 cups sugar
6 cups water
1/4 cup pectin

Cut the oranges and Meyer lemons in half then into 1/8-inch thin half-moon slices. Remove the seeds if there’s any.  Cut the half-moon slices in thirds.  In a large stainless-steel pot, place the sliced oranges, Meyer lemons, their juices and water and bring the mixture to a boil.  Lower the heat to a simmer and cook the mixture uncover for 45 minutes, stirring often.

While the fruit is cooking, fill a large pot (12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 8 (8-ounce) jars and rings, ladle, a heat proof measuring cup and tongs into the boiling water and make sure the water covers the jars by at least an inch or two. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Place a small plate into the freezer for testing the readiness of the marmalade later on.  After the  45 minutes of simmering, add the sugar and cook the marmalade until it reaches 220 degrees F on a candy thermometer.  Stir in the pectin until completely dissolved. 

Place a small amount of marmalade on the chilled plate, if it turns to a gel like consistency, it’s ready.  If the marmalade still look runny, cook it a few minutes longer and do another test. 

Ladle marmalade into the clean, hot, and heat proof measuring cup with a beaker.  Then pour the marmalade into clean, hot Mason jars (remember to line the counter top with a dry kitchen towel so the jars do not touch the counter top directly); wipe the rims thoroughly with a clean damp paper towel, and seal with the lids.  Return the filled jars to the pot with boiling water and boil for 10 minutes.  Make sure the jars do not touch the bottom of the pot by placing a jar rack or a kitchen towel on the bottom of the pot. 

With canning tongs, remove jars from the water and place in a cool dry place until it’s room temperature.  Once open, store the marmalade in the refrigerator.  Unopened marmalade will last for up to six months in the pantry.



Orange Marmalade with Meyer Lemon (Regular): (Printable Recipe)
Makes: 9 to 10 (8 oz jars)

5 oranges
2 Meyer lemons
8 1/2 cups sugar
6 cups water

Cut the oranges and Meyer lemons in half then into 1/8-inch thin half-moon slices. Remove the seeds if there’s any. Cut the half-moon slices in thirds. In a large stainless-steel pot, place the sliced oranges, Meyer lemons, their juices and water and bring the mixture to a boil. Lower the heat to a simmer and cook the mixture uncover for 45 minutes, stirring often.

While the fruit is cooking, fill a large pot (12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, ladle, a heat proof measuring cup and tongs into the boiling water and make sure the water covers the jars by at least an inch or two. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Place a small plate into the freezer for testing the readiness of the marmalade later on. After the 45 minutes of simmering, add the sugar and cook the marmalade until it reaches 220 degrees F on a candy thermometer.

Place a small amount of marmalade on the chilled plate, if it turns to a gel like consistency, it’s ready. If the marmalade still look runny, cook it a few minutes longer and do another test.

Ladle marmalade into the clean, hot, and heat proof measuring cup with a beaker. Then pour the marmalade into clean, hot Mason jars (remember to line the counter top with a dry kitchen towel so the jars do not touch the counter top directly); wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Return the filled jars to the pot with boiling water and boil for 10 minutes. Make sure the jars do not touch the bottom of the pot by placing a jar rack or a kitchen towel on the bottom of the pot.

With canning tongs, remove jars from the water and place in a cool dry place until it’s room temperature. Once open, store the marmalade in the refrigerator. Unopened marmalade will last for up to six months in the pantry.