Meyer Lemon Marmalade

Back in the late ’90s, the Bay Area found itself in the culinary spotlight once again—this time, thanks to the rise of the Meyer lemon. Chefs and TV cooks couldn’t get enough of it. A hybrid of lemon and orange, this sweet, floral citrus originally came from China around 1900. By the 1950s, the variety was nearly lost to disease, but the “Improved Meyer Lemon” brought it roaring back in the mid-’90s.

Lucky for us, the Bay Area remains one of the best places to find these gorgeous fruits—and they just happen to make an incredible marmalade. Thin-skinned, sweet-fleshed, and full of that signature Meyer lemon aroma, this marmalade is bright, citrusy, and packed with hand-cut peel for texture.

We start with organic Meyer lemons from trusted growers, then cook them down with pure cane sugar and a bit of citrus pectin to help set the jammy, spoonable texture. It’s perfect on toast, dolloped on a lemon loaf, or used as a glaze for fish or chicken.