– A Surfeit of Lemons and a Traditional Preserve –
Home-made Lemon and Ginger Marmalade
As some of my friends will remember, from last summer and autumn, I am a bit of a preserving fiend; I love getting up-close and personal with my copper preserving pan and I really don’t mind the hours that I spend cutting, peeling, chopping and stirring. I relish (excuse the pun) preserving wonderfully fresh and seasonal fruit and vegetables for laying down in the pantry and for future delectation, as well as for gift giving. Show me a bowl of glistening ripe cherries and I see lines of mop capped jars filled with ruby-red jam, and so it was when I saw a huge bag of lemons last week……they sat seductively on the greengrocer’s shelf, golden ovals just bursting with yellow sunshine and sour goodness. The bag was in fact a two kilos, which at the time seemed a suitable weight for fish frying, curd making and many other citrus moments in the kitchen. …..however, after a big lemon curd making session, a fish-cake making session of epic proportions as well as several medicinal hot toddy drinks of an evening, I surveyed my lemon stocks yesterday and realised I had a considerable amount of them left…….I had a surfeit of lemons.
Whilst sipping my coffee and pondering over lemon recipes, I had a flash of inspiration. I had planned on purchasing some Seville oranges for my annual marmalade making session; we are BIG marmalade lovers in our household and it’s always a welcome addition to the other jams and preserves I serve on the Bed and Breakfast table for the guests, especially when they know it’s home-made. I LOVE lime shred marmalade, that fine shred marmalade that is made by the floral sounding jam company…….and I love lemons, as may be evident from my aforementioned purchase. I am also very fond of ginger and often make a steamed lemon and ginger pudding during the “pudding months” of autumn and winter – so what better than a tangy lemon and ginger marmalade. I searched through my cookbooks and took the magpie approach of taking an idea from here and there before I started my marmalade making session…….
I like to think that the following recipe is an easier way of making marmalade, and I have cut a few corners, but, the results speak for themselves and I was rewarded with six pots of clear lemon preserves studded with little chunks of ginger, a sort of steamed lemon and ginger pudding in a jar! It worked, it was tried almost straight away on a warm buttered bread bun and I left one pot out for immediate breakfast requirements, RESULT! I was left with two lone ranger lemons for fish on Friday as well as a hot toddy and my surfeit of lemons was no more. So, if you have an excess of lemons and fancy getting busy in the February kitchen, I heartily recommend this lovely lemon and ginger marmalade recipe. That’s it for today, I have one more winter preserve to share with you later, as well as some baked treats and a romantic seafood recipe…….see you later, Karen
I am entering this recipe into Ros from The More Than Occasional Baker (host for February) and Caroline from Caroline Makes new monthly event, AlphaBakes. The letter for this month is “L”, and lemons it is then!
And also as it is a seasonal recipe, I am also entering into Ren’s Simple and in Season event.