Lemon Ginger Marmalade
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
I love the spicy-tart flavor of this marmalade.
Using a vegetable peeler or flexible knife, remove the zest from the lemons in strips. Cut strips into thin slices.
Remove the pith from lemons, exposing the lemon flesh. Use a small sharp knife to remove the lemon segments; place them in a bowl. Squeeze the juice from the lemon membrane into the bowl. Remove any seeds.
In a large deep saucepan, combine lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
Measure 1 cup lemon segments and juice. Stir into the lemon peel mixture. Stir in the ginger. Stir in the pectin until dissolved. Bring to a boil over high heat, stirring constantly.
Add sugar and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove
from heat and skim off foam.
Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Remove any air bubbles and adjust head space if
necessary by adding hot marmalade. Wipe jar rims. Center lids on jars. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are covered by at least an inch of water. Bring to a boil and process for 10 minutes. Remove lid from the pot. Let the jars sit in the pot for 5 minutes, then remove jars and cool.
|Yield:||8 half-pint jars|
6 lemons, well scrubbed
1/2 teaspoon baking soda
2 1/2 cups water
1 cup, firmly packed, coarsely grated gingerroot
1 (1.75 ounce) package regular powdered fruit pectin
6 1/2 cups sugar
to you by Amy Tobin
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