Lemon Marmalade for Small Batch Canning
Making Lemon Marmalade
Making homemade lemon marmalade is easier than you might think. This small batch recipe gives you bright, fresh citrus flavor with just the right amount of sweetness. If you have ever enjoyed store‑bought marmalade and wished you could make your own, this guide walks you through every step with clear instructions and helpful canning tips.
Canning what you love allows you to enjoy your favorite fruits and veggies year round, even candied lemons.
Why You Will Love This Lemon Marmalade
- It is a true small batch recipe, perfect when you only have a handful of lemons.
- The flavor is bright, fresh and not overly sweet.
- You do not need Meyer lemons. Regular lemons work beautifully.
- The process is simple and beginner friendly.
- You can make the lemon mixture ahead and freeze it for later.
- Half pint jars make great gifts and are the perfect size for enjoying at home.
Ingredients and Prep
Canning what you love allows you to enjoy your favorite fruits year round. Lemon marmalade is no exception. Start by washing the lemons and removing any stickers. Organic lemons can be used if you prefer.
You do not need to thinly slice the rind. Using a vegetable peeler works well. Peel the lemons, then blend the rind pieces to create small, even bits that will suspend nicely in the marmalade.
Do You Have to Use Meyer Lemons
You do not. Meyer lemons are naturally sweeter, so if you choose to use them you may want to reduce the sugar slightly. Regular store lemons work perfectly with the ratios in this recipe.
Do You Need Fresh Lemons
You can use bottled lemon juice, but fresh lemons give the best flavor. Fresh lemons allow you to peel, zest and juice them all at once. You can hand select the fruit and know exactly what is going into your marmalade.
Should You Cut Lemons Before or After Zesting
Zest or peel the lemons first. If you cut them before peeling, it becomes slippery and difficult to hold. Peel the lemon, cut it in half, then juice it. Rolling the lemon on the counter before peeling can help release the juices.
What Pectin Does
Pectin shortens the cooking time, helps the marmalade set properly and preserves the bright color and flavor of the fruit. It also helps the marmalade thicken as it cools.
What Fruits Can Be Used for Marmalade
Marmalade is traditionally made with citrus. Besides lemons, you can make orange marmalade, grapefruit marmalade or even lime marmalade if you want something different.
What Size Jars to Use
This is a small batch recipe that makes about 4 to 5 half pint jars. You can use pint jars if you prefer, but half pints are ideal for gifting and storing.
Why the Marmalade Needs a Full Rolling Boil
A full rolling boil activates the pectin and ensures the marmalade will set properly. You will see the mixture bubble vigorously. This is exactly what you want.
What Size Jars Should Be Used For The Marmalade?
This is a small batch recipe and we suggest using half pint size jars (this recipe makes 4-5 jars). You could use pint jars if desired. The half pints make a great gift size and one to keep for yourself.
Why Place a Towel Around the Jars After Processing
Once the jars have processed for 10 minutes in a boiling water bath, they will be very hot. If your kitchen is cool, the jars may cool too quickly. Wrapping them in a clean towel helps them cool slowly and evenly.
Tips for Canning Lemon Marmalade
- Do not double the batch until you see how high the mixture boils.
- Measure the lemon mixture carefully so the ratios stay correct.
- Gather everything you need for the next steps while the marmalade processes.
- Expect the full process to take about 60 minutes from start to finish.
- Wash your lemons before you begin.
- Adding a small amount of butter reduces foaming. Skim any remaining foam if needed.
- Use a pot holder when removing the stirrer. It will be very hot.
- The maker will also be hot. Unplug it and allow it to cool.
- You can blend the lemons and freeze the mixture to make marmalade later.
Frequently Asked Questions
Can you make lemon marmalade without pectin
You can, but the cooking time will be longer and the set may vary. Pectin gives more consistent results.
Why did my marmalade not set
It may not have reached a full rolling boil or the ratios may have been off. Marmalade also continues to thicken as it cools.
How long does lemon marmalade last
Properly canned marmalade lasts about one year in a cool, dark place. Refrigerate after opening.
Can you freeze lemon marmalade
Yes. Marmalade freezes well and can be thawed in the refrigerator. Use a freezer safe container if freezing your jam.
Small Batch Lemon Marmalade Recipe
Equipment
Ingredients
- 3 cups sugar
- 3 cups lemon juice and lemon rind
- ½ teaspoon 1/2 teaspoon butter
- 3 Tablespoons pectin
Instructions
- You will need to wash the lemons and then peel using a potato peeler to remove the skin, but leave the white part.
- Using a knife, cut the white part off the lemon.
- Place the lemon peels, juice and segments into a blender and grind for about 10-15 seconds. We don't want it smooth, we want it chunky.
- Place the pectin evenly around the inside of the automatic jam/jelly maker, confirming the stirrer is in the maker.
- Add the lemons and butter.
- Press the jam and the Enter buttons on the maker, confirming the time is set to 23 minutes.
- After 4 minutes the maker will beep, indicating it's time to add the sugar. Pour the sugar into the mix and place the cover on top.
- The maker will do all the work and stir the mix.
- Ensure the seals and jars are ready to go and that you have the funnel, ladle and bands.
- You will also want to have a wet sterile paper towel to clean the rim of the jars after filling.
- Once complete, the maker will beep again when it is complete.
- Remove the stirrer with a pot holder and set aside.
- Carefully ladle the marmalade using the jar funnel. Leave 1 inch headspace (that is top from the jar) when filling.
- Clean off each jar rim to ensure there is no marmalade to keep the jar from sealing.
- Place a sterile seal/lid on top of each jar and hand tighten the band over the jar to secure the lid.
- Place the jars of marmalade into water bath and process for 10 minutes.
- Remove from the water bath and cover with a towel, allowing them to cool and seal.
- Date and label the jars, so you know what it is.
Video
Notes
Tips for Canning Lemon Jam
- Do not over fill the maker, make 1 batch and watch how far it boils up, before doubling the batch
- Make sure you measure the orange mix or you will not have the correct ratios to make marmalade (risking it not setting)
- While the lemon marmalade is processing, get everything around you need for the next steps
- It takes about 60 minutes (or so) to make a batch of marmalade from start to finish
- Wash your lemons before you start
- Adding butter helps reduce the foaming, you may need to skim foam if there is still foam
- You absolutely need a pot holder to remove the stirrer, that area is hot, so use caution!
- The maker is going to be hot as well, it was just holding the ‘pot’ of hot jam, so unplug and allow it to cool
- You can process the lemons in the blender and then bag it and freeze it to make the marmalade later
