Meyer Lemon and Blood Orange Marmalade

Does the recipe mean that you don't include any of the inside of the lemons, ie no juice, no pulp? Just the skins? Or are you leaving the pulp attached to the thin strips of peel, which feels like a bit of a mess?

Somehow ended up with four cups sliced citrus, but like the note said, I just increased my sugar and water. Make sure you leave the lid *off* when you’re simmering in both the water and sugar! It’s delicious. Made it just as it says, although I had a hard time slicing them thin enough. It took half an hour for the peel to soften and almost 40 minutes for the marmalade to get to 222 degrees (setting temp).

Great basic marmalade recipe - so adaptable. Love that step 3 gives a volume measurement, and what to do if yours is different. I made with regular Costco lemons, ended up with 4 cups, so added 3.5 cups sugar, split in two batches and added dried garden chili flakes to one, and chopped, crystallized ginger to the other. Delicious! And perfectly tart-sweet (when I make again with Meyer lemons, and/or blood oranges, I’ll reduce sugar to 1/2 the recipe amount…)

Wonderful and it lasts a very long time in the fridge. Used it as a chutney with an Indian dinner and it was by far the favorite. Next time I will make the peel smaller.

In case anyone else finds themselves with the same palate: I made this according to the recipe, just reducing the sugar. It was plenty sweet, but the flavor was underwhelming and a bit flat in my opinion. I added some pomegranate juice and ginger beer we had in the fridge, and let it simmer a bit longer - excellent! The folks we gifted it to are raving.

Glad I came back to check the notes. I just bought a whole bunch of blood oranges to make marmalade and suddenly remembered I had a problem with a big batch. Sure enough, I had left a note last year so tomorrow I will start 3-4 SEPARATE batches of marmalade. Think I’ll add in some flavors this time.

I made this with sweet oranges using an orange - water - sugar ratio of 2-2-1. So effectively half the sugar called for, but I think I could have reduced the sugar even further as I was using sweeter fruit than the recipe called for. I also cooked everything in a pressure cooker first and then after the pressure had released, I simmered it on the stove till it reached the desired consistency. Easy recipe with good results! Thanks Melissa.

Reduced the sugar to 3/4 cups each of granulated and Demerara sugar and it was the perfect amount of sweetness. It took a lot longer for the peels to get soft (~45 mins) than the recipe stated. I also simmered the sugar-marmalade mixture a lot longer (~40 mins) until the texture was nearly perfect--just slightly runny. Unfortunately, it thickened quite a bit while cooling. Next time I will leave it runnier as it is now a bit dry for marmalade. Nevertheless, it's a nice colour and flavour.

Argh. I made blood orange marmalade a few weeks ago. I have made it many times and, as others have noted, the recipe is very forgiving. But. This time I had a large number of oranges and decided to make a big batch. Big mistake. Other sources said don’t make more than 10 jars if canning. I gambled on 12-13 and lost. You can’t cook it down enough at home. I have lovely orange syrup.

I made this recipe exactly as written and would change nothing! Sweet with a strong citrus flavor and a good bit of bitterness, set beautifully, and nicely chewy peel.

This is delicious and is so much quicker than traditional marmalade. I took other peoples advice and used half the sugar. The citrus flavor comes through and isn't overwhelmed by sweetness. I was unsure if I should reduce the water but I didn't and it came out great. My ratio of citrus to water to sugar was 2:2:1

The combination of Meyer lemon & blood orange, & the two sugars, was delicious. However, like another reviewer, the Meyer lemon peel did not get soft enough. Next time, I’m going to try leaving the cooked peel / water mixture in the fridge overnight before proceeding with the rest of the recipe. That technique is from Alison Roman’s master citrus marmalade recipe, & has worked well for me on a variety of citrus in marmalade.

I think it's important to know that you can experiment with this as writers indicate (like cutting the sugar in 1/2 at least) and still get good results. I think this time (using only navel oranges an no lemon fruit or juice), I used less water and had to add after boiling for 15 minutes. But it seems as though it will ultimately work out fine. This is a simple, fun recipe from the amazingly consistent and talented Melissa Clark.

used only blood oranges and 2tbsps of lemon juice. it would have been better less sugar. the one:one ratio is too high

How much of the peel/water mixture should you have left after boiling it for 30 minutes? Should it be about the same as when you started to boil, or how much less is ok. I boiled mine for an hour, on low, with a lid to be sure the peels became very soft. I am not sure if I boiled off too much of the liquid. Thanks