At the end of the 1990's, the San Francisco Bay Area was thrown once again into the culinary spot light when all the TV cooks and chefs were touting the wonders of the Meyer lemon. This sweet variety is actually a hybrid of a lemon and an orange that originated in China and was first brought to the US around 1900. Unfortunately, this variety was susceptible to a variety of citrus diseases and almost died out by the 1950's. It wasn't until the mid-90's that the Improved Meyer Lemon was commercially available to allow for the variety to go mainstream. Fortunately, the Bay Area is home to this wonderful lemon variety that makes for a wonderful marmalade with a thin skin and sweet meat.
Our delicious and chunky Meyer Lemon marmalade has the skins left in for added texture and is great for just about anything. Whether as a toast spread, a fish glaze, or in the case with the images we shot for this product, a topping for a lemon loaf, you definitely can't go wrong with this tangy treat.
We start with fresh picked Meyer lemons that were hand selected and cleaned from trusted organic growers. Our recipe uses only fresh Meyer lemons, a little citrus pectin to aid in gelling and pure cane sugar in this magical combination.
