Lemon and Ginger Marmalade
Print recipe
| Serves | 6 1lb Jars |
| Prep time | 1 hour |
| Cook time | 1 hour, 45 minutes |
| Total time | 2 hours, 45 minutes |
| Region | British |
| By author | Karen S Burns-Booth |
A delectable tangy marmalade with an added ginger kick, excellent on toast, crumpets, muffins and fresh bread.
Ingredients
- 600g lemons (unwaxed)
- 1.4l water
- 1.1kg sugar
- 100g crystallised ginger, cut into very small chunks
Note
A delectable tangy marmalade with an added ginger kick, excellent on toast, crumpets, muffins and fresh bread.
Directions
| Step 1 | Slice the lemons in half. Using a metal spoon, scoop out the flesh over a bowl to collect any juice, leaving the pith behind. Reserve the shells. Put the flesh, juice and pips in a food processor and blend until smooth. Push the purée through a sieve into a preserving pan or large heavy-based saucepan. Now scoop out as much of the pith from the shells as possible. Slice the rind into very thin matchstick strips and add these to the sieved flesh in the pan. Pour in the water. |
| Step 2 | Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half. Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth on the surface. After 10 minutes, spoon a little of the marmalade onto a cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again. |
| Step 3 | Allow the marmalade to cool slightly, add the chopped crystallised ginger, mix well and then pour into sterilised jars and seal. |
