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Meyer Lemon And Navel Orange Marmalade Recipe

Craft a luxurious, homemade Meyer Lemon and Navel Orange Marmalade! This recipe balances sweet and subtly bitter flavors for a taste sensation unlike any store-bought jam. Inspired by Rachel Saunders' method, this marmalade uses the fruit's natural pectin for a vibrant, fresh taste. The slow-cooked process, involving a crucial pectin-releasing soak, results in a melt-in-your-mouth texture. Learn the cold plate test to achieve perfect setting. A touch of bitterness from the zest beautifully complements the sweetness, creating a truly unforgettable marmalade. Use Valencia oranges as a substitute if desired! This isn't a quick recipe (it takes at least 2 days due to soaking), but the exquisite result is well worth the wait.

Prep Time 250 mins
Cook Time 2925 mins
Calories 970.3 kcal
Protein 5g
Rating 0.0 (2 Reviews)
Meyer Lemon And Navel Orange Marmalade 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Meyer Lemon And Navel Orange Marmalade

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How to Make Meyer Lemon And Navel Orange Marmalade

  1. Wash and zest 2 Meyer lemons and 3 Navel oranges. Finely slice the zest into thin strips.
  2. Blanch the zest in boiling water for 5 minutes. Drain immediately and rinse with cold water to remove bitterness.
  3. Combine the blanched zest with 4 cups of water in a large, non-reactive pot. Soak for at least 24 hours (or up to 48).
  4. After soaking, bring the zest and water mixture to a boil. Reduce heat and simmer gently for 1 hour, or until the rind is very tender.
  5. Strain the liquid through a fine-mesh sieve, reserving both the liquid and the softened zest.
  6. Measure the liquid – you should have approximately 3 cups. Add 2 ½ cups granulated sugar.
  7. Return the liquid and sugar mixture to the pot. Bring to a rolling boil, stirring constantly until the sugar dissolves.
  8. Add the softened zest back to the pot. Continue to boil rapidly, uncovered, for 20-30 minutes or until the marmalade passes the cold plate test.
  9. To perform the cold plate test: Place a small spoonful of marmalade onto a cold plate. Let it cool for a minute. Push the marmalade with your finger; if it wrinkles, the marmalade is ready. If not, continue boiling.
  10. Remove from heat and carefully skim off any foam. Ladle the hot marmalade into sterilized jars, leaving ½ inch headspace.
  11. Wipe jar rims clean, seal, and process in a boiling water bath for 10 minutes to ensure safe preservation. Let cool completely before storing.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

950g

Fat

0g

Carbs

84g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit American 1 Day Or More Easy Low Fat Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Citrus Lemon Oranges Technique Water Bath