Meyer Lemon-Orange Marmalade with Thyme Recipe


Cal/Serving: 26
Daily Value: 1%
Servings: 6

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A109IU2%
Vitamin C26mg43%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)11µg3%
Vitamin E0mg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...

More Recipes By Carolyn Jung

How many ambitious cooks have dreamed of seasonal fresh fruit turned into homemade jam, only to watch their pile of mason jars collect dust? Turns out, all it takes is a microwave and a food processor to make your very own homemade marmalade.

Click here to see 10 Things You Didn’t Know You Could Make in a Microwave



  • 1 navel orange, unpeeled , scrubbed, and quartered
  • 2 sprigs fresh thyme, leaves only
  • Sugar, as needed
  • Light corn syrup, as needed
  • 2 Meyer medium-sized lemons, washed, cut into sixteenths, and seeded


Place the orange, lemon slices, and thyme in the work bowl of a food processor fitted with the metal blade. Pulse until reduced to ¼-inch pieces.

Transfer to a 2-quart Pyrex measuring cup. Note the amount and add an equal amount of sugar and stir. Note the amount and add 1 tablespoon corn syrup, which will prevent crystallization during cooling, per cup of orange-sugar mixture.

Microwave, uncovered on high for 2 minutes. Microcook on low (10 percent power) or defrost for 3 to 4 minutes, until the mixture is slightly thickened and the peel is tender. Be careful not to overcook. The mixture should fall from a spoon in thick drops.

Transfer to a storage jar. Let stand to room temperature. The mixture will continue to thicken as it cools. You can store the marmalade in a tightly covered jar in the refrigerator for up to 2 months.


Recipe Details

This recipe is courtesy of Carolyn Jung of Visit her website to check out more delicious recipes and cooking ideas. 

Servings: 6
Total time: 10 minutes
Cuisine: American
Special Designations: Vegetarian

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human