Recipe Archives->Preserving->Lemon Ginger Marmalade

Lemon Ginger Marmalade

3 large lemons peeled, cut in thick slices
3 3/4 cups cold water
1 piece ginger - 4 inches by 1 inch 
4 cups sugar 

Cut off lemon ends. Cut lemons lengthwise into quarters, then cut 
crosswise in thin slices, removing and reserving seeds. Place lemon
seeds in a small bowl. Place lemon slices in medium bowl.  Add 1/2
cup of cold water to the bowl with the seeds and 3 cups of cold
water to the bowl with the lemon slices. Cover both bowls with
plastic wrap and let stand for 24 hrs at room temperature. Transfer
lemon slices with their soaking water to a heavy, large saucepan.
Strain the water from bowl with seeds into the same large saucepan. 
Wrap the seeds in cheesecloth; tie with string and add to the pan.
Bring lemon slices and seeds in water to a simmer over  medium high
heat.

Cover the pan partially and let the mixture barely simmer. Cook 45
minutes, stirring occasionally. Puree the sliced ginger with 1/4
cup water in a food processor, stopping to scrape down sides of
bowl. Strain the mixture through sieve, pressing down on the solids 
with a spoon. Reserve 1/4 cup of the ginger juice. Remove the seed
bag from the saucepan and squeeze it between two spoons so the
liquid goes back into the pan.  Add the sugar to the lemon mixture
and stir until sugar is dissolved.  Add reserved 1/4 cup of ginger
juice. Simmer the mixture, uncovered, until it reaches the jell
stage, about 1 hour. (To test, remove the pan from the heat. Fill
a chilled spoon with preserves, then slowly pour preserves back
into the pan. The last 2 drops should merge and sheet off the spoon.
1 Tbsp of preserves spooned onto a chilled plate and frozen for 2
minutes should wrinkle when gently pushed with a fingertip.) Spoon
preserves into a clean hot jar to 1/4 inch from top.  Immediately 
wipe the rim, using a towel dipped into hot water. Place the lid
on the jar, seal it tightly with a screw band. Fill the rest of
the jars, and arrange them on a rack set into a large pot.  Cover
with boiling water by at least 1 inch.  Cover the pot and boil for 
15 minutes. Remove the jars from the water bath and cool them to
room temperature. Store in a cool dry place for up to 1 year.
Refrigerate jars after opening. If the preserves have not been
processed in a water bath, cover and refrigerate.
 

Printable version: lemon-ginger-marmalade.txt.