Meyer Lemon Ginger Marmalade + Giveaway

One of the things that happens when I get close to a book deadline is that my life gets whittled down to the bare essentials. I work, I cook, I exercise, and I sleep. Things get very messy in my apartment, save for the moments of intense procrastination cleaning (the seams and edges of of my kitchen faucet have never sparkled so brightly).

Because the book I’m working on is not dedicated to preserving, my canning practice has really fallen flat in recent days. In fact, until I made this marmalade, it had been nearly a month since I’d canned anything. That’s the longest I’ve gone without firing up the water bath in the last decade.

However, no amount of book work is going to keep me away from Meyer lemon season. They’re only available for a short time each winter and since my order arrived from Lemon Ladies Orchard, I’ve been carving out little pockets of time to salt, dry, and preserve all that sunny lemon goodness.

For this batch of marmalade, I chose to boost the flavor with three ounces of finely grated ginger. I sometimes opt to add ginger flavor by juicing the ginger root, but because I’m short on time these days, I went for the quickest option that didn’t require cleaning another appliance.

I don’t mind having small bits of ginger flesh scattered throughout my marmalade. However, if you need the jelly component of your marmalade to be crystal clear, I suggest you make or buy ginger juice and use approximately 1/4 cup instead.

The other thing that got me excited to make this batch of marmalade was the fact that I had these snazzy Le Parfait 200 ml terrines in which to can it. I really enjoy using jars from Le Parfait because of their heft and sturdiness. They also make me feel instantly transported to Europe for far less money than a plane ticket.

Assembling Le Parfait jars for use is easy. Once you’ve given both the jars and the rubber gaskets a good washing with warm, soapy water, you fit the gaskets onto the lids, making sure that the easy-open tab is pointing off to the side of the jar (so that it doesn’t get in the way of the hinge or the clamp).

I warm them in my canning pot, and while filling take care to leave a little extra headspace, to ensure that there is plenty of space for the lids to close.

I’ve done a lot of writing about the art of making marmalade over the years, so I’m not going to rehash all those details here. If you’re coming to this post without ever having made marmalade before, I suggest you read these three posts before digging in.

Now, here is the fun part. I’ve partnered with my friends at Lemon Ladies Orchard and Le Parfait to offer a giveaway in conjunction with this post. Three lucky winners will get a Meyer lemon gift bag from Karen at Lemon Ladies containing three pounds of fruit and an eight-pack of 200 ml Le Parfait terrines (they hold about 7 ounces, just a touch less than a conventional half pint jar).

The giveaway runs until Sunday, February 4, 2018 at 12 noon Eastern time. Please use the widget below to enter!

a Rafflecopter giveaway

Meyer Lemon Ginger Marmalade

Yield: makes 4-5 half pints

Ingredients

  • 2 pounds Meyer lemons (preferably organic)
  • 4 cups water
  • 4 cups granulated sugar
  • 1/4 cup finely grated ginger

Instructions

  1. Wash the lemons. Cut away both the stem and blossom ends and slice each lemon into quarters. Cut away the thin strips of white pith from the interior of the wedges and use the tip of your knife to poke out the seeds. Cut each quarter into thin slices from top to bottom.
  2. Once all the lemons are sliced, place them in a bowl (along with any of their liquid that you were able to capture) and add 4 cups of water. Let the sliced lemons soak overnight.
  3. The next day, combine the lemons, soaking water, sugar, and ginger in a large, non-reactive pan.
  4. Place the pan on the stove and set the burner to high.
  5. Bring the contents of the pot to a boil and cook, stirring regularly, until the contents of the pot have reduced by at least half and are starting to shape up into marmalade. You may need to reduce the heat as cooking progresses so that you maintain a low boil without scorching the bottom of the pot.
  6. While the marmalade cooks, prepare a boiling water bath canner and 5 half pints.
  7. Test for set using both the plate and temperature tests (required temp is 220F).
  8. When you deem that the marmalade is done, remove the pot from the heat.
  9. Funnel the finished marmalade into the prepared jars, leaving 1/2 inch headspace.
  10. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  11. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
https://foodinjars.com/recipe/meyer-lemon-ginger-marmalade/

Disclosure: Both Lemon Ladies Orchard and Le Parfait are providing the giveaway items at no cost to me. Le Parfait also provided the jars you see pictured here at no cost to me. No additional funds were provided. I paid for my lemons.

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282 responses to “Meyer Lemon Ginger Marmalade + Giveaway”

  1. I would definitely preserve these somehow as marmalade in those beautiful jars. I keep wanting to try marmalade, but getting meyer lemons in the part of the country I am from (way, way northern Wisconsin) is pretty much impossible.

  2. You had previously turned me to Lemon Ladies Orchard and have had the pleasure of ordering from Karen. My favorite item to prepare is lemon curd. Those jars are sweet!

  3. I think I would preserve these lemons as a marmalade and maybe a curd. Never done curd before but I have tasted it and it is really good on English muffins for breakfast.

  4. I love getting lemons from the Lemon Ladies! There is nothing like making sunny lemon curd during a snowy winter here in the Northeast!

  5. I love the Lemon Ladies! Got a box for the first time last year and it was an absolute ray of sunshine. My favorite way to preserve lemons is by salt preserving them–so yummy to throw into a pot of grains and greens.

  6. I made cara cara orange ginger marmalade from the original FIJ book two weeks ago! I over-cooked it, and it was a sticky mess. Last weekend my partner opened up all the sealed jars, heated the marmalade, added water, and re-canned it at a much more suitable texture.

    I would love to try a similar project with the meyer lemons, but I promise to buy a candy thermometer first! 🙂

  7. I’m pretty sure I’m the only one that would eat a marmalade. Which is funny considering how much the other half loves lemon.

  8. Thank you for such a lovely giveaway! I would certainly be making this ginger lemon marmalade if I happen to be the lucky winner. I like the idea of leaving the ginger grated and maybe even adding a few teaspoons of ginger juice. I love a good punch of ginger.

  9. I love Meyer lemons this time of year as it signals the coming of spring despite the freezing rain falling outside the window today.

  10. Besides Marmalades and making Lemon Strawberry concentrate to can as well. I love to make candied Lemon Peels and put them in pretty or unusual jars or containers

  11. I would store some puréed preserved Meyer lemons in the jars! I love being able to just dip a spoon in and not have to chop 🙂

  12. OMG! Most beautiful lemons ever! I just love using fruit from Lemon Ladies…I just made whole fruit jam and I feel a need to put up some more curd. 🙂

  13. I just ordered my first box of Lemon Ladies Lemons. They were beautiful! Everyone loves the Meyer Lemon Sugar so far. It’s too early to tell about the Preserved Lemons, but we’ll find out in a few weeks!

  14. For those of you who can’t find the lemons, please check out The Lemon Ladies on Facebook or by typing it into a search engine. They get your order out promptly, and you will never be disappointed. I’ve been ordering my box of sunshine for a few years now. You should, too!! I’m definitely going to make this ginger marmalade, a combination of my two favorite things!

  15. I loved trying salt preserved lemons last year and strawberry Meyer lemon marmalade. I would love to try this recipe and make a batch of lemon curd!

  16. I would love to do some dried lemon slices. I just made curd and salted lemons from a bag that a friend gave me but the freezes we’ve had in South Louisiana have wiped out all the remaining fruit!

  17. i used lemons and oranges in marmelade and those were a favorite of everyone. I want to try to make lemon curd.

  18. I’m getting down to the bottom of my jar of preserved lemons! Definitely time to make another batch. I’m also considering making homemade limoncello…

  19. Oh, wow! I would definitely make some of the lemon ginger marmalade and can it in those gorgeous jars, if I won. And with the extra pound of lemons, I’d like to try to salt preserve them, because I’ve never tried that before.

  20. this sounds delicious, but did I miss the ginger? How much and when are you supposed to add it? Thank you!! I’ll be ordering Lemon Ladies this week to try my hand at limoncello.

  21. I would make Lemon Squash marmalade with Lemon Balm — found this recipe when my garden exploded with yellow squash — I even won a blue ribbon at the local fair!

  22. I would make marmalade or lemon curd with these lemons and jars!

    I’ve never used jars with the rubber tab before. Is there a special way to process and test the seal?

  23. Lemon ginger is one of my favorite flavor combos. I would love to find really new ways of using it. Like really different baking ideas or in savory cooking.

  24. This recipe looks delicious and I’ve been looking for something just like it because I, too, love Meyer lemon season and it’s so short! Thanks.

  25. In the great giveaway, I said I like preserved lemons the best. But really I like nice jars of tart lemon curd. I think I’ll make some tonight with a stash of egg yolks in my refrigerator!

  26. Great giveaway! I would make some lemon marmalade to put in those pretty jars! Whatever was left over, I would most likely try to make lemon curd ☺️

    • Oops, submitted too soon. I’d probably do a few tiny batches of things as I’ve never used Meyer lemons. Salt preserve a couple, this marmalade sounds delicious, maybe do some scented sugar and salt….

  27. I,d love to try marmalade with them….the only marmalade I have made was with blood oranges and it was delicious.

  28. Have not preserved a lemon, other than in a mixed citrus marmalade a few years ago, so don’t have a favorite. Yet! This marmalade looks wonderful.

  29. By happenstance (happystancej I just made a batch of triple lemon ( Meyer, Eureka, Jambhira) with ginger. But instead of grated, I put in chunks of crystallized ginger. I was hoping for little explosions of ginger in with the lemon. We’ll see! Thanks, Marissa!

  30. I’d love to try this marmalade recipe (mmm, ginger & lemon!) and salt-preserved lemons. Meyer lemons are such a special treat!

  31. I’d like to use the lemons for 2 batches of marmalade- this one and also a Meyer Lemon Prosecco marmalade that I tried from a friend.

  32. I haven’t ordered my lemons yet!! I would make marmalade…orange/lemon, ginger/lemon and vanilla lemon…must get busy!

  33. I love meyer lemons. Over the years I have made Meyer Lemon Marmalade, Strawberry Meyer Lemon Marmalade and jam, Meyer Lemon Tangerine Marmalade, added meyer lemons to blueberry jam, blackberry jam, fig jam, etc. I have dehydrated them so I would have rings to put into my tea when fresh were not available. I have ground them up and made meyer lemon salt, meyer lemon sugar. And for a special treat I candied them.

  34. I just bought some Meyer lemons and am excited to use your recipe to make a new twist on my marmalade! I don’t see a Rafflecopter entry widget anywhere…am I missing something? I’d love to participate in the giveaway!

  35. I planted a Meyer Lemon tree last March. I hope it will be ok after the freeze this winter. Marmalade is on my bucket list.

  36. I am in love with th little jars and those lemons but can’t get the widget to work…so sad… your recipe sounds wonderful.

  37. I was just given a big bag of Meyer lemons from a friend and marmalade was on the list along with your caramelized Meyer lemon syrup…which is absolutely delicious!!!

  38. I love making meyer lemon curd, meyer lemon marmalade and apricot meyer lemon whole fruit jam. They are a bit hard to come by here in Idaho, but our local food CoOp produce manager helps me out every year.

  39. Thank you for this recipe! I have struggled with my Meyer Lemon marmalade being too set, so it looks like the key is no pectin!

  40. I’m not sure what I’d do with them. I’ve always skipped over Meyer lemon recipes in my cookbooks because I don’t ever have them. I’ll have to spend some time looking through all the options, but I do love lemon curd…

  41. I would absolutely make marmalade. I had never even heard of lemon marmalade until last year’s marmalade month. It sounds so good! Those jars . . . ! I agree–I’d feel just like I was in Europe.

  42. Looks fabulous! The lemon trees around here have been producing like crazy! I have a couple of different sources and love coming home to bags of lemons on my porch. My last batch was the whole fruit lemon jam and my husband tried it for the first time. It was a hit 8^)

  43. Thank you for the heads up on Meyer lemon season. I will keep an eye out for them at the grocery store. Last year I used them to make some lemon curd and it was exquisite. Perhaps if I win this prize package I will get brave enough to attempt a marmalade, I keep promising myself that at some point I will.

  44. I would try a lemon marmalade. I usually use up lemons before I need to preserve them, or I dry slices. I’ve never made lemon marmalade, just orange.

  45. Perfect timing. I just bought a couple bags of Meyer Lemons. They don’t keep long so I need to use them before they start going bad. Thanks!

  46. I’d love to try to make this marmalade. Or a mixed citrus marmalade or jam. It’s hard to track down Meyer Lemons locally here in Maryland.

  47. I have a question. Can I use this recipe to make 2 pint jars to put up, and the leftovers to put in the fridge for use right away? I don’t have any 1/2 pint jars. I have a several larger jars, so I’d rather use those. Do I do everything the same way, just swap out the jars? Thank you.

  48. I am in love with those jars! I’ve already gotten my shipment of lemons and made lemon curd and marmelade, but love the idea of lemon ginger, so this is next on my list.

  49. I’d probably do marmalade, but if I got a wild hair…I just might try the salt preserved lemons. Thanks for offering this giveaway 🙂

  50. I would preserve some. I also roast the whole fruit till soft. Then puree and run through a fine china cap. Then use the puree as a base for dressings, enhancements in braised dishes. I also use it in pastry delights as well.

  51. I have never used these, would be so excited to give it a try. I would use your method outlined before venturing out on my own.

  52. Excited to try some marmalade. I’ve never made this but it looks so easy to do! I saw meyer lemons in the store yesterday – I’m going back today to get some to make this!

  53. I’m new to canning, but is it possible to can lemon curd for pies? I love making Lemon Meringue Pie and it’d be nice to have some ready made filling in the cupboard 🙂

  54. Meyer marmalade Meyer marmalade with ginger. Meyer lemon ginger concentrate preserved lemon slices. Honey lemon slices lemonade.. Meyer lemons curd.

  55. I love Meyers, especially for curd or marmalade, but also Thomas sliced on homemade pizza with arugula and black olives. One of my favorite breakfasts is plain Greek yogurt with dates and a spoonful of Meyer lemon marmalade.

  56. I made a bunch of tangelo marmalade last year and it’s been a pleasure to eat it over the months. It would be great to do the same with Meyer lemons this year

  57. I love the idea of incorporating ginger into the jam. Last year I made blueberry and Meyer lemon preserves- they were a hit. Still salt preserved lemons are a staple in our home. Thanks for the inspiration!

  58. This looks incredible. I don’t know why I’ve never thought to combat me Meyer lemon and ginger in a preserve, but of course!

  59. Love, love lemons – prefer lemons to chocolate! (I know, weird, huh?) I haven’t done much canning the last couple of years but life is settling down and this giveaway would be the best push! Thank you, Marisa.

  60. I’d love to try the FIJ recipe for Meyer lemon jam. I’ve never made my own lemon curd and would also like to give that a try!

  61. I am so glad you always remind us about Meyer Lemon season… This recipe looks amazing! Though I’m still wanting to try the Limoncello from the Naturally Preserved book.

  62. I was going to say lemon curd was my favorite way to preserve lemons, but then I remembered you have to keep it in the fridge, so maybe it isn’t a preserve. Regardless, that is what I would do with some of my lemons from the Lemon Ladies. I’d also make lemonade for my kids because it’s gray and rainy and there hasn’t been any snow. Lemonade makes everything better. Thanks Marisa!

  63. I love Meyer lemon salad dressing…I use the juice and zest and honey we produce along with s&p, good olive oil and what ever fresh herb I have, my favorite is thyme. But that marmalade looks sooooo good!

  64. I’ve been reading and re-reading your blog regarding lemons and citrus for weeks. It’s citrus season here in Southwest Florida (what’s left from Irma damage) and I’m trying to enjoy it to the fullest. I’m a new canner and I’m so thankful for your small batch recipes. Lots of room to experiment and we will have plenty of lemon, orange and grapefruit goodness saved to enjoy for the scorching hot SW FL summer!

  65. Oh my goodness! I just ordered my first box of meyer lemons from the Lemon Ladies this year, and they were so amazing! It’s definitely going to be an annual event for me!

  66. I would love to try this! A local farmer is growing lemons under hoops so I’ve been looking for a good Meyer lemon recipe.

  67. Your Meyer Lemon Ginger Marmalade looks and sounds amazing. I am craving lemon so much this winter! I would love to make this! Thanks so much.

  68. I haven’t made marmalade yet, but especially during cold season I like tea with lemon and sugar. A couple of years ago I saw a Youtube video in which a person sliced a lemon thinly, then stacked the slices with sugar in a jar and put it in the fridge — resulting in nicely-balanced syrup and lemon slices that last for a couple of weeks (as long as the slices are submerged in syrup). A slice and a bit of syrup is perfect for my tea!

  69. I was lucky enough to be gifted two Ponderosa lemons and have been trying to find the time to make marmalade with them. Tonight’s going to be the night! Wish me luck…never worked with them before (but made marmalade before) , but a bit terrified to mess up this gracious gift.

  70. I think I would try this recipe. I made a lavender lemon marmalade in December, but unfortunately managed to scorch it…all was not lost, but the flavor is not as delicate as I had planned on.

  71. I’m not sure what I’d do with them… I’ve never had the pleasure of working with Meyer lemons before. I’d love to find some good Florida strawberries and make strawberry-lemon marmalade.

  72. Sometimes I simply juice ’em and freeze up in ice cube trays. You’ll be amazed how often a couple tablespoons of lemon juice comes in handy and so easy!

  73. I’m gave out my Lavender Meyer Lemon Marmalade like it was treasured gold last year, which it is! This recipe changed my mind about marmalade forever! I’m feasting on a bit of this treasure now with my morning toast.

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