I love using honey in my sweet spreads. Honey adds a mellowness that can’t be found when using sugar alone. Be sure to use a mild flavored honey here as we still want the lemon flavor to shine through.
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.
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.