Honey Lemon Marmalade

This delightful Honey Lemon Marmalade preserve is a perfect balance of sweet and tangy flavors, making it ideal for your breakfast toast or a delicious addition to your favorite baked goods.

With just a few simple ingredients and easy-to-follow steps, you’ll be able to create a batch of this homemade marmalade that will impress your family and friends. So, let’s dive right in and get started on making this delightful Honey Lemon Marmalade!

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Neighborhood fruit

I wanted to use the last of the Meyer Lemons from Neighborhood Fruit.

I ate most of the sweet marmalade on English Muffins. But, it would be great as a cake filling, or mix it into some club soda.

I also think it would be good added into some baked sweet potatoes.

It’s sweet and tart, and the texture is great.

It makes quite a bit, so there’s lots for sharing!

How to make

Honey Lemon Marmalade preserves are a bit messy to make. And, it’s a little time-consuming to prepare them. But once the lemons are cut and ready, the cooking is easy, and the marmalade comes together with a bit of simple boiling.

Zest the lemons:

remove the colored part of the peel from the lemons using vegetable peeler or citrus zester; chop the peel and set aside.

Peel and discard remaining white part of peel from lemons.

prepare the lemons

Chop lemons, reserving any juice and taking out as many seeds as you can; set aside.

start cooking

Place the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally. Add prepared lemons and reserved juice; cover. Simmer for an additional 20 minutes.

Meanwhile, measure honey and sugar into a large bowl and set aside.

Measure 3 cups prepared fruit into 6- or 8-qt. sauce pot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

Quickly add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover and allow to cool. Refrigerate.

I don’t actually can my jams and jellies. If you would like to can this marmalade, make sure to use jars that have been sterilized in a water bath, as recommended by USDA.

I don’t expect to actually seal the jars and keep them for years.

I store them in the fridge, and give them away to neighbors and friends with instructions to store in the fridge.

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Honey Lemon Marmalade Recipe

Honey Lemon Marmalade

Debi

This delightful preserve is a perfect balance of sweet and tangy flavors, making it an ideal accompaniment to your breakfast toast or a delicious addition to your favorite baked goods.

5 from 1 vote

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Sauce

Cuisine American

Servings 80 servings

Calories 48 kcal

Ingredients

  

1x2x3x

• 7 to 8 lemons to make 3 cups prepared fruit
• 1 ½ cups water
• ½ teaspoon baking soda
• 1 box fruit pectin
• ½ teaspoon butter
• 2 cups sugar
• 2 cups honey

Instructions

 

• Remove the colored part of peel from lemons using vegetable peeler or citrus zester; chop the peel and set aside. Peel and discard remaining white part of peel from lemons. Chop lemons, reserving any juice and taking out as many seeds as you can; set aside.
• Place the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally. Add prepared lemons and reserved juice; cover. Simmer for an additional 20 minutes. Meanwhile, measure honey and sugar into a large bowl and set aside.
• Measure 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Quickly add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover and allow to cool. Refrigerate.

Notes

makes about 5 cups or 80 servings at 1 tablespoon each

Nutrition

Calories: 48kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 8mgPotassium: 18mgFiber: 1gSugar: 12gVitamin A: 3IUVitamin C: 5mgCalcium: 3mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword honey, lemon, marmalade

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