Lemon-Ginger Marmalade
Submitted by kirk
Lemon-ginger marmalade uses whole lemons soaked overnight, simmered with fresh ginger juice and sugar until set. Just four ingredients, water-bath canned, and shelf-stable for up to a year.
YIELD
2 servingsPREP
COOK
READY
27 hrsThis is a proper small-batch marmalade made the old-fashioned way, with patience. Whole lemons get sliced thin, seeds and all, then soak in cold water for 24 hours. That overnight soak softens the rind and draws out the natural pectin from the seeds, which is what sets the marmalade without any added pectin.
The seeds are the secret. Wrapped in cheesecloth and simmered alongside the fruit, they release enough pectin to gel four cups of sugar and all that lemon into a spreadable preserve. Fresh ginger gets pureed and strained for its juice, adding a sharp, warm bite that balances the bitterness of the peel.
The sheet test is your best friend here. When the last two drops off a chilled spoon merge and sheet off in a single curtain, you’ve hit the gelling point. Rush past it and you get syrup. Cook too long and you get candy.
Pro Tips
- Don’t discard the seeds. They contain the pectin that sets the marmalade. Skipping them means a loose, runny result.
- Slice the lemons as thin as you can. Thick peel pieces stay chewy and tough even after the long simmer.
- Use both gel tests: the sheet test AND the chilled plate test. If one passes but the other doesn’t, keep cooking.
- Process in a water bath for 15 minutes if you want shelf-stable jars. Without it, store in the fridge and use within a few weeks.
Variations
- Add a pinch of cardamom or a split vanilla bean to the simmer for a warmer, more complex flavor.
- Use Meyer lemons for a sweeter, less bitter marmalade.
- Stir in a tablespoon of whiskey after cooking for a boozy spread that’s brilliant on toast or scones.
Ingredients
Directions
Cut off lemon ends.
Cut lemons lengthwise into quarters, then cut crosswise into thin slices, removing and reserving seeds.
Place lemon seeds in small bowl.
Add ½ cup cold water to bowl with seeds and 3 cups cold water to bowl with lemon slices.
Cover bowls with plastic wrap and let stand 24 hours at room temperature.
Transfer lemon slices with their soaking water to heavy large saucepan.
Strain water from bowl with seeds into same saucepan.
Wrap seeds in cheesecloth; tie with string and add to Bring to simmer over medium-high heat. Cover partially and adjust heat so mixture barely simmers. Cook 45 minutes, stirring occasionally. Purée sliced ginger with remaining ¼ cup water in processor, stopping occasionally to scrape down sides of bowl. Strain mixture through sieve, pressing down on solids with spoon. Reserve ¼ cup ginger juice. Remove cheesecloth bag from saucepan and squeeze it between spoons so liquid drains back into pan. Add 4 cups sugar to lemon mixture and stir until dissolved. Add reserved ¼ cup ginger juice. Simmer mixture uncovered until it reaches gelling stage, about 1 hour. To test if done: Remove pan from heat. Fill chilled spoon with preserves, then slowly pour preserves back into pan; last 2 drops should merge and sheet off spoon. One tablespoon of preserves spooned onto chilled plate and frozen 2 minutes should wrinkle when gently pushed with fingertip. Rinse clean jars, lids and screw bands in hot water. Spoon preserves into hot jar to ¼ inch from top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar, seal tightly with screw band. Repeat with remaining preserves and jars. Arrange jars on rack set into large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes. Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, store preserves in refrigerator.) * If preserves have not been processed in water bath as described above, cover and refrigerate. Makes about 3½ cups.
Comments
