I spotted this recipe on the Williams Sonoma website, and I have to admit, they had me at Meyer Lemon. I mean really, what’s not to love about Meyer Lemons?
Here’s the recipe. I hope you like it as much as I do.
Ingredients
2 lbs. Meyer lemons
8 cups Sugar
2 cups Fresh lemon juice
1 tbsp. Peeled and grated ginger
1 tbsp. Finely chopped crystallized ginger
Directions
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Cut the ends off of all of the lemons. Slice the lemons as thin as possible. Place the lemon slices in a large saucepan and add 8 cups of water. Bring to a boil over medium-high heat. Allow to cook for 15 minutes, stirring frequently. Remove from the heat.
Measure the lemon slices and their liquid in a quart sized measuring cup. Note the amount and then return to the pan. For each cup of water/lemon mixture, add 1-1/4 cups sugar to the saucepan. Stir in the lemon juice. Bring mixture to a bowl over medium heat. Allow to boil for 10 minutes.
Add the fresh ginger and continue to boil, until mixture thickens, about 10-15 minutes. Stir in the crystallized ginger.
Ladle the marmalade immediately into prepared jars, filling to within 1/2 inch of tops. Wipe jar rims and threads. Cover with two-piece lids {I used Weck jars} and screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process for 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
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Mary Ann White says
I am signing up to win a case of Thin Mints Girl Scout Cookies. If I win the case I will go down to the Salvation Army and give a box to people who work there until I run out of cookies. They work so hard helping others and I think they would enjoy a tangible reward.
Anna says
I make jams and marmalade’s using Pomona’s pectin. The recipe you have here takes 8 cups of sugar, that’s awful. I just made 7 pints of Orange Marmalade using only 1 cup of honey, it tastes fresh and you can taste the fruit not an overpowering sweet. ~These days people are becoming aware that cancer loves sugar and sugar will put pounds on our bodies. Lots of us are doing our best to cut down on sugar, especially the white processed sugar. I hope you will give it a try, it is a much healthier way to make jams and Marmalade’s.
~ I am aware that you may not know that there is a better way. I first bought the Pomona’s Pectin from a health food store, I then found it in bulk at Azure Standard in Oregon. All the best and I Hope You Will Have a Happy, Healthy New Year. ~A.
Angela W says
Hi Anna,
I placed a bulk order from Azure Standard. Thanks for the tip! It is less expensive than ordering from Amazon. Bulk is the way to go for serious canners. I was absolutely blown away with the lower sugar method of making wonderful jams. I really liked their website with recipes! Phenom!
Anna says
This is Anna, I need to make a correction on the post I just wrote. I used 1 cup honey in 7 half pint jars not pint jars. It is plenty sweet & I love tasting the oranges. ~A.