Lemon Marmalade Jam | Small Batch Canning
Making Lemon Marmalade
Have you tried lemon marmalade, but always wanted to make your own? We have a marmalade recipe that is perfect for making a small batch of marmalade. It’s similar to making orange marmalade, which is also delicious.
Canning what you love allows you to enjoy your favorite fruits and veggies year round, even candied lemons.
Do You Have to Use Meyer Lemons to Make Homemade Marmalade?
You do not. Meyer lemons are sweeter than regular lemons you find in the store. If you are using store lemons (like this recipe) you are fine with the ratios. If you are using Meyer lemons, you may want to remove some sugar, so it is not too sweet.
Do You Need to Use Fresh Lemons to Make Marmalade?
You can use bottled. Our recommendation is fresh. It’s just like making orange marmalade. You can pick up a bag of lemons and wash, peel and juice them. Add a little pectin and you have delicious marmalade. They are fresh and you can hand select them, knowing what you made your jam from.
Do You Cut The Lemons Before Zesting or After?
Cut the lemons in half after zesting. Otherwise, it will be like trying to keep a hold of a greased pig and slip everywhere. You can roll the lemon before peeling to release the juices (if desired). Peel the lemon, cut in half and juice it.
What Does Pectin Do to Jam?
Pectin does many things. It reduces the amount of time you have to process fruit when making jam. Pectic preserves the flavor of your fruit and allows the fruit to maintain its natural color. It also helps thicken your marmalade as it cools.
What Fruits Can You Use to Make Marmalade?
Citrus fruits are used to make marmalade. Other citrus use can use besides regular lemons are oranges and grapefruit. If you are feeling adventurous, make lime marmalade.
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.
Small Batch Canning Lemon Marmalade
Equipment
Ingredients
- 3 cups sugar
- 3 cups lemon juice and lemon rind
- 1/2 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
What Do You Put A Towel Around the Jars After Water Bath Canning?
Once the jam has process in the water bath canner for 10 minutes and came to a boil. The jars will be hot as well. If the room is significantly cooler, they could cool to quickly. If you place a clean towel around them (and on the counter), this allows them to cool slowly.
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
