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Nov 29, 2004 07:46 PM

marmalade advice - meyers and/or....

  • b

So, I'm about to make my first foray into marmalade.
I picked up some nice looking meyer lemons per the recipe I had carefully chosen, but before I left the store some beautiful Clementines had made it into my basket too.

I'm tempted to through caution to the wind and make the marmalade with equal parts of both citrus, but given I'm a newbie, I'm getting cold feet. Anyone tried this combo? Will the pectin level in the Clemntine's be adequate or will they increase my chances of a gloppy mess?

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  1. Since neither the lemons nor the oranges are the thickeners, feel free to mix. The recipes usally use pectin for thickening. The variable will be the amount of sugar you use since clemantines are sweeter than Meyer lemons.

    8 Replies
    1. re: JoAnn


      Citrus fruits – especially lemons – are loaded with pectin, most of it concentrated in the seeds and the membrane between the segments. A good marmalade recipe relies on the natural pectin in the fruit for gelling, and on a proper balance of sugar/acid/pectin, in addition to cooking it to a precise temperature.

      1. re: GG Mora

        Yep on the pectin. Hence the olde fashioned marmalade recipes that tell you to tie up the pits in a little cheesecloth bag so you can cook them in the marmalade and fish the bag out later.

        As for me, I'd make Clementine and Meyer separately. Meyer lemon marmalade is KILLER, and it's very distinctive in flavor, so I'd keep it pure. The only thing that I think adds to it is a touch of lavendar.

        1. re: Dorothy

          At the SF chowhound picnic, "Shellfood" won "best of show" for her Meyer lemon marmalade with lemon thyme. The next year another hound and I helped her make a batch to give as prizes, and indeed, we used the seeds in a cheesecloth bag for pectin.

          I later made a batch with my mom for gifts, and it was a huge hit. We're going to do it again this Xmas, if her huge crop of Meyers is ripe in time.

          1. re: Ruth Lafler

            I make Seville orange marmalade, and have never used pectin, relying on the seeds and membranes.

            The other thing is to make sure it reaches the setting point, either by testing it on a cold plate or using a jelly/candy thermometer. I think 220 degrees F is the required temperature, but check a good cookbook to make sure.

            1. re: Ruth Lafler

              That combination sounds fantastic! Would you mind sharing the recipe? I tried a search on this site but came up empty handed.

              1. re: becs

                Can you share cooking procedure for Meyers Lemon marmalade. Thanks. A

                1. re: becs

                  Can you share cooking procedure for Meyers Lemon marmalade. Thanks. A

              2. re: Dorothy

                Sorry. All my recipes call for pectin. I've never made it without.