This much-loved recipe for classic Meyer lemon marmalade won best of show at the county fair. Includes careful step-by-step directions plus options for making the original recipe without added pectin or an updated version using Pomona's Pectin.
Homemade preserves and jams with farm-fresh fruit are the essence of rural Italian cuisine. This tangy marmalade has a unique, slightly tart aftertaste that is a fabulous contrast when paired with cheeses, crackers, and a sparkling white wine.
I’m not crazy about the color of this marmalade, but love its tart, lemon-y deliciousness. Try it on toast with cream cheese or swirled into cake and muffin batter. Drizzle some over ice cream or fruit sorbet.