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lemon marmalade seeds

Lemon Marmalade seeds

Buy Lemon Marmalade seeds online with Seedsbay. Here you will find detailed information on the Lemon Marmalade cannabis seeds, from specifications and reviews to flavors and effects. We have listed every seedshop where you can buy Lemon Marmalade seeds along their offers. Compare prices on Lemon Marmalade seeds and get the best deal for yourself!

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Unfortunatly, there are no offers available to buy Lemon Marmalade seeds. Do you know a seedshop selling Lemon Marmalade seeds? Send us a message and we will add the offer as soon as possible.

Lemon Marmalade specifications

Read the Lemon Marmalade seed specifications in the table below. The values may vary between the different seedbanks where you can buy Lemon Marmalade seeds.

Variety 50% Indica and 50% Sativa
THC level 27%
CBD Level Low

About Lemon Marmalade seeds

Lemon Marmalade is a typical hybrid strain with a THC level of 27 percent. This seeds will grow a plant with low CBD levels. Lemon Marmalade is related to the following strain; Deadhead OG and has a levels of 50% sativa and 50% sativa genes. Grow Lemon Marmalade seeds and it will result into a stunning cannabis plant with nice buds. Germinate the Lemon Marmalade seeds and grow it into a nice cannbis plant, with a regular flowering time to be ready.

The flavors of Lemon Marmalade are mostly like: Sweet, Citrus, Lemon, Earthy and Diesel while the effects of lemon marmalade are mostly like: euphoric, happy, tingly, relaxed and uplifted.Buy Lemon Marmalade seeds online when we list a seedbank selling the seeds, we will keep you informed as soon as the Lemon Marmalade seeds are available.

Lemon Marmalade flavors

Is it good to know what the flavor of Lemon Marmalade is before you buy Lemon Marmalade seeds online. It said Lemon Marmalade tastes mostly like:

  • Sweet
  • Citrus
  • Lemon
  • Earthy
  • Diesel

Lemon Marmalade effects

You want to buy Lemon Marmalade seeds? Get yourself informed about the effects of the Lemon Marmalade strain. Lemon Marmalade is known for the following effects:

  • Euphoric
  • Happy
  • Tingly
  • Relaxed
  • Uplifted

Lemon Marmalade reviews

Read what other people has to say about Lemon Marmalade seeds.

Most helpfull

Harrison from Dos Hermanas

Extremely impressed, highly recommend for the kush lovers, and definitely will get more. Lemon marmalade, sounds good but the rest is better to best. One of my favorites. Favorite one right now. Wow. Pungent diesel, eucalyptus, lemon, and earthy tones like various exotic wood. The smell preludes a myriad of grandiose effects like euphoria, happiness, creativity, relaxation, zoning, and an appetite. Two thumbs up.

Meyer Lemon Marmalade

Homemade Meyer Lemon Marmalade, only 3 ingredients! Meyer lemons, sugar, water. No added pectin needed!

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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We are blessed here in California to have the perfect weather for growing citrus. We have several Meyer lemon trees which supply us with lemons almost year round. Meyer lemons, if you are unfamiliar with them, are a milder variety of lemon than our standard “Eureka” lemon.

They are a cross between a regular lemon and an orange. They're not quite as sour as regular lemons, and their peels are smooth and not as bitter. They make wonderful marmalade.

Every winter I make several batches of marmalade from the citrus growing in our yard. This Meyer lemon marmalade recipe is the "master" recipe from which I base all sorts of variations (adding grapefruit, blood oranges, etc.)

You can spice up this basic recipe by adding herbs or spices in the first stage of cooking, such as cinnamon, cardamom, rosemary, or vanilla. (Remove any whole spices or herbs before you add the sugar.)

I've tried to detail the recipe as well I could, making it easier for first time marmalade makers to be successful. Jam making is tricky; it really helps to do it a bunch of times; the more experience you have with it, the better jams you'll make.

If you are just starting out with jam making, use a candy thermometer! Once you have enough jam making experience, you can more easily judge when the jam is ready without one, but until then, use one.

Tips for Marmalade Making Success

  • Make sure you are using Meyer lemons: I know this one sounds obvious, but you really cannot swap out Meyer lemons with regular lemons for this recipe. Meyer lemons are less tart and have peels that are less bitter than regular lemons. If you use regular lemons for this recipe, your result may be too sour and bitter.
  • Cook until the peels are very soft in the first stage of cooking: Once you add sugar to the pot, the peels will firm up substantially, so you want to make sure the peels are very soft in the first stage of cooking, before you add the sugar.
  • Know your altitude: These instructions are for cooking at sea-level. When you are at altitude, liquid boils at a lower temperature than 212°F. Look up what the boiling point of water is at your altitude (for example, at 3000 ft, the boiling point of water is 206°F), and aim for a jelly setting temperature of 6 to 8°F higher than that temperature. Otherwise, you may overcook your marmalade.
  • Don’t let the marmalade turn brown: If the marmalade is turning brown while you are cooking it, you are likely overcooking it and the sugars are beginning to caramelize. Remove it from the heat immediately if this happens and then next time you make marmalade, aim for a lower setting temperature.
  • Rely more on the wrinkle test than on your thermometer: I use a thermometer just to help me figure out when to start making a wrinkle tests. The wrinkling of a little jelly on a chilled plate is the best indication that the jelly has reached its setting point.

Meyer Lemon Marmalade

This recipe calls for Meyer lemons, a hybrid of a regular lemon and an orange, that is thinner skinned and sweeter than a regular lemon. You cannot substitute regular lemons for Meyer lemons in this recipe.

The proportion of lemon segments to water to sugar is 1:1:1. So if you don't have a kitchen scale and don't weigh your lemons to begin with, as you proceed through this recipe keep in mind these proportions. Your 2 1/2 lbs of lemons should yield 6 cups of chopped lemon. 6 cups of chopped lemon will be cooked first with 6 cups of water, and then later 6 cups of sugar are added.

You can also do this recipe with 4 cups of chopped lemons, 4 cups of water, and 4 cups of sugar. Do not double the recipe.

Do not reduce the sugar (if you want a reduced sugar recipe, use a different recipe); the sugar is needed for the jelly to set.

Ingredients

2 1/2 pounds of Meyer lemons (should yield 6 cups when chopped, if not, add more)

6 cups granulated sugar

Method

Special Equipment Needed:
  • 1 wide 6 or 8-quart pan (Stainless steel or copper with stainless steel lining, not aluminum which will leach)
  • A sharp chef’s knife
  • A candy thermometer or instant-read thermometer (I use a thermapen or thermopop)
  • 6 half-pint (8-oz) canning jars
  • Cheesecloth, enough to double over and form a bag to hold the seeds for making pectin, or a Muslin jelly bag

Additional Equipment Recommended:

  • Flexible plastic cutting board surface (to curl up to catch the lemon juice from the lemons to add to the fruit)
  • Disposable latex or non-latex gloves to protect your hands from the acid from the lemons
Preparing the fruit

Discard any that are moldy or damaged.

Cut 1/4 inch off from the ends of the lemons. Working one at a time, stand a lemon on end. Cut the lemon in half lengthwise. Cut each lemon half into several segments, lengthwise.

As you cut the lemons into segments, if you can, pull off any exposed membranes. Just get the ones that are easy to get to, ignore the rest. When you've cut down to the final segment, cut away the pithy core. Remove all seeds from the segments. Reserve the seeds and any removed membrane or pith. You will need them to make pectin.

Cut each lemon segment crosswise into even pieces to make little triangles of lemon peel and pulp.

Put all of the seeds, membranes and pith you removed from the lemons into a bag fashioned out of two layers of cheesecloth or a muslin jelly bag.

First stage of cooking

Place the pectin bag in the pot with the fruit pulp and secure to the pot handle.

Bring mixture to a strong boil on high heat. Let boil, uncovered, for about 25-35 minutes, until the peels are soft and cooked through. (If too much of the water evaporates from the boil and the peels start sticking to the bottom of the pan, add a little more water back in.)

Test one of the lemon peel pieces by eating it. It should be very soft. If it is still chewy, keep cooking until soft.

Remove from heat.

Remove the pectin bag and place the pectin bag in a bowl and let cool until it is comfortable to touch.

Add the pectin and sugar

Once your pectin bag has cooled to the point you can handle it, if you want, squeeze it like play-doh to extract any extra pectin. This is not necessary but will help ensure a good set. (I like to wear latex-type gloves for this part.) You should be able to get a teaspoon or two more from the bag. It has the consistency of sour cream. Return this pectin to the pan with the lemon mixture.

Measure out your sugar and add it to the pan with the lemon mixture.

Second stage of cooking

Heat the jelly mixture on medium high and bring it to a rapid boil, stirring occasionally, making sure nothing is sticking to the bottom of the pan.

After the jelly first comes to a boil, it will foam up considerably. this is why you need need to use a large pot, and make sure you pay attention and keep your eyes on the whole process. Stir with a wooden spoon to bring the foam back down. If it gets too high, lower the temperature to keep it from overflowing the pot.

Secure a candy thermometer to the side of the pan, or check the jelly temperature with an instant read thermometer. The marmalade may take anywhere from 20 to 35 minutes or so to be ready to pour out. After about 15 minutes, start checking the temperature frequently.

There are two ways to test that the marmalade is ready to pour out into jars: the mixture reaching a temperature of 218-220°F (6-8°F above the boiling point at your altitude) OR putting a bit of it on a chilled plate "wrinkling up" when you push it with your finger tip. I steer off of the wrinkle test. If the sample of jelly wrinkles, it's ready. I use a thermometer just to help me gauge when to do the wrinkle test.

For the wrinkle test, place a small plate into the freezer. As the jelly temperature reaches 217°F, start testing it by placing a small amount of the hot jelly on the chilled plate. If the jelly spreads out and thins immediately, it isn't ready. If it holds its shape a bit, like an egg yolk, that's a good sign. Push up against it with your finger tip. If the jelly sample wrinkles at all, it is time to take the jelly off the heat and pour it out into jars.

When you use a candy thermometer or an insta-read thermometer to test the temperature of your mixture, make sure the probe is NOT touching the bottom of the pan. Make sure that the indentation on the probe (with modern candy thermometers this is about an inch and a half from the bottom of the probe) is actually surrounded by the mixture. This may mean that you have to tilt the pan to one side, to cover the probe sufficiently to get a good reading.

Canning

While the marmalade is in its second cooking stage, rinse out your canning jars, dry them, and place them, without lids, in a 200°F oven. They should be in the oven at least 10 minutes before using them. This not only sterilizes the jars, but it helps to keep them from cracking from the temperature differential when you add the hot jelly mixture to them.

As the time approaches for the marmalade to be done, boil some water in a tea pot. Put the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize.

Once the jelly has reached 218-220°F or its "wrinkly" stage, remove the jelly pot from the heat. Carefully ladle the jelly into the jars, leaving 1/4 inch head space at the top of the jars for a vacuum seal.

Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a jar ring. Work quickly.

Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.

Even if the jelly is not firm as it goes into the jar (it shouldn't be), it should firm up as it cools.

Meyer Lemon Marmalade

To revisit this recipe, visit My Account, then View saved recipes.

To revisit this recipe, visit My Account, then View saved recipes.

To revisit this recipe, visit My Account, then View saved recipes.

Ingredients

Makes 6 (1/2-pint) jars

Step 1

Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.

Step 2

Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.

Step 3

Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.

Step 4

Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.

• Marmalade keeps, stored in a cool, dark place, up to 1 year.

How would you rate Meyer Lemon Marmalade?

I have made this recipe many times and I love it. You can get different results, depending on your lemons and the resulting pectin. But even if it turns out a little runny, it is still delicious, and wonderful with meat or in salad dressings.

I’m glad I read the reviews before making this. After tediously cutting, deseeding, quartering, and slicing one lemon I got out my handheld mandoline. It was much quicker to half the lemon crosswise as instructed then stack and quarter the resulting slices. Also measuring the mixture after cooking for 45 minutes, before adding sugar. My 1&1/2 lbs of lemons yielded nearly 5 cups of pulp. It never really gelled per the plate test but seemed to set up fine once it was processed. I filled a jar for the fridge to use immediately. It’s a bit sweet for my taste but in addition to using it as a spread, I think it would be good brushed on fish or chicken or pork before cooking.

The recipe worked perfectly. In fact, I agree with another reviewer that the finished product is almost overly gelled. Next time I won't bother with the cheesecloth wrapped seeds as the pith has plenty of pectin.

This recipe worked really well for me, especially because i have little experience making sweet things. It set up really well, almost too well (it's a bit stiff). This may be because the Meyers I have were chock full of seeds. for those having problems with gelling, i'd recommend cutting open a few extra lemons and extracting the seeds

This works great with kumquats as well!

I have tried twice and can’t get this recipe to gel. Finally added pectin last time. What are we doing wrong?

Perfection! This recipe is divinely sweet and JUST lemony enough without being overbearing with either. This was my first time making marmalade, and mine gelled spectacularly with just the pectin from the seeds. I DID take an unlikely piece of advice from another commenter and added 2 anise seeds to the pectin bag, and I really love the additional depth that this seemed to have because of it.

After I read all the reviews I was hesitant to make this, because it seems to have frequent issues gelling. But I had pectin in the cupboard, so I used two tablespoons of that. Voila, no gelling problems. That also allowed me to reduce the sugar to 3.5c since I don't love super sweet marmalade.

I followed directions precisely, I thought but my marmalade is not setting very well. I emptied about half of my batch back into the pot to cook longer. These are somewhat better. I guess as it cools it gels more? It would be helpful to have this stated in the directions. I also need a better description of how much it gels when you test. I thought mine was behavng well; but apparently I was wrong. I guess I will tr;y cooking the rest of my batch longer and hope it gels. Any suggestions out there?

El Cerrito, California

Lovely recipe. I used Meyers from our tree, which were much bigger than normal and had thicker rinds. Make sure to weigh the lemons to get the right amount. I ended up with 4 lemons at nearly 2 pounds. The result was slightly too bitter, so I made it again, peeling one lemon and discarding its peel. Nicer. I also cut the lemons into eighths, not quarters, just to reduce the size of the bits. You don't have to skim the foam; try adding a small knob of butter (1 tsp or less) when the foam starts to rise.

Delicious! I did have to boil the lemon-sugar mixture much longer than the 15 minutes in the recipe, but it was worth it.

Very easy. My only complaint is that this recipe doesn't include WHEN to remove the seed bag. Thanks to another reviewer, I saw that it's removed after the 24 hours of soaking, before boiling. Delicious! Not bitter at all. I added an extra lemon because I prefer a higher fruit to gel ratio. I also added a tablespoon of bourbon to half of my batch, since another reviewer suggested it. It added a delicious and subtle boozey-flavored depth. This has made me feel like I can never go back to orange marmalade. Lemon wins!

If you don't use Meyer lemons, this will be bitter. I'm sure that's what happened to the other person. Meyer lemons are a hybrid of a lemon and an orange, and have thin peels with very little white pith. That's where the bitter flavor comes from, and regular lemons have a lot of it. You can't make this marmalade with regular lemons. If you use Meyers, it's delicious!

This recipe turned out terribly bitter. I've made Meyer lemon marmalade many times and always had a great result. This method of overnight soak was new to me and I am extremely disappointed in the end result which I was making for Christmas gifts.

I should have included this info with my previous review. I used a sharp vegetable peeler to peel the lemons taking as little of the pith as possible. I then removed the thick outer layer of pith before removing seeds and chopping the remaining part of the lemon. This process sounds more time consuming than it really is and I think it helps with the bitterness.