This Meyer lemon marmalade recipe is the "master" recipe from which I base all sorts of variations (adding grapefruit, blood oranges, etc.) You can spice up this basic recipe by adding herbs or spices in the first stage of cooking, such as cinnamon, cardamom, rosemary, or vanilla. (Remove any whole spices or herbs before you add the sugar.)
Meyer Lemon Marmalade Recipe. The proportion of lemon segments to water to sugar is 1:1:1. So if you don't have a kitchen scale and don't weigh your lemons to begin with, as you proceed through this recipe keep in mind these proportions. Your 2 1/2 lbs of lemons should yield 6 cups of chopped lemon.
This Meyer Lemon Marmalade recipe uses no pectin, just lemons and sugar. It’s like sunshine in a jar, and who doesn’t need that some days?
The wrinkling of a little jelly on a chilled plate is the best indication that the jelly has reached its setting point. This recipe calls for Meyer lemons, a hybrid of a regular lemon and an orange, that is thinner skinned and sweeter than a regular lemon. You cannot substitute regular lemons for Meyer lemons in this recipe.