Lemon Ginger Marmalade

I do so much canning in the summer and fall and enjoy reaping the rewards of my hard work that I start to miss it again by January, especially when I start seeing room on the shelves again. Maybe it is something primal? Must feed family through the winter! I found this recipe for Lemon Ginger Marmalade in a book that I have turned to many times for my preserves. I also received some delicious crystallized ginger from Bonnie and thought I would try this out. It made wonderful gifts from my pantry at Christmas too. -Steph McVox

Lemon Ginger Marmalade
Source: 250 Home Preserving Favorites by Yvonne Tremblay

Makes five 8 oz. or 250 ml jars

• 3 large lemons (approx.)
• 4 1/2 cups water
• 4 3/4 cups sugar
• 1/3 cup thinly sliced crystallized ginger

Pre-work: Keep sterilized jars ready in a warm oven; have lids in a small pot of barely simmering water.

Cut lemons in half and squeeze out juice; measure 3/4 cup juice. Remove seeds and place in a square of several layers of cheesecloth. Cut lemons in half again. Scrape membranes from peels, add to cheesecloth and tie with a string. Thinly slice peel.

In a medium saucepan, combine peel, juice, water and cheesecloth bag. Bring to a full boil over high heat. Reduce heat and simmer, covered for 25 minutes or until peel is softened. Transfer rind with liquid to a Dutch oven or a large, heavy bottomed pot and discard cheesecloth bag.

Add sugar in a steady stream, stirring constantly to dissolve sugar. Increase heat to high and bring to a full boil, stirring constantly. Boil rapidly, stirring often, for 15-20 minutes or until marmalade thickens to your desired thickness (I like mine a little runny – it fills all the grooves nicely in toast or English muffins).

Remove from heat and skim off any foam. Stir for a few minutes to prevent floating rind. Ladle into sterilized jars to within 1/4 inch of rim and wipe rims with clean, hot wet cloth. Apply prepared lids and rings; tighten rings just until finger tight. Process in boiling water canner for 15 minutes. Transfer jars to towel lined counter and let rest at room temperature until set. Check for seal and refrigerate any un-sealed jars. Tastes best after it has rested for a week.

Tagged: canning, Lemon, Preserves, Recipe, vegetarian