Lemon Ginger Marmalade

Name: Lemon Ginger Marmalade
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 118 milliliters finely chopped crystallized ginger; 118 milliliters coarsely grated fresh ginger; 946 milliliters granulated sugar; 6 mediums juicy lemons; 50 grams package low sugar powdered pectin, such as Sure Jell; 0 teaspoons unsalted butter

Lemon Ginger Marmalade is a gluten free, fodmap friendly, and vegetarian condiment. This recipe makes 5 servings with 750 calories, 2g of protein, and 1g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of baking soda, crystallized ginger, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

If you are going to preserve the marmalade, prepare the jars and lids: place 8 half-pint jars on a rack in a large pot.

Ingredients you will need

Marmalade

Equipment you will use

Pot

Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off the heat and allow the jars to rest in the hot water. Meanwhile, put the bands and lids in a small saucepan and cover with water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Heat over medium heat until the water is simmering, then remove pan from the heat and allow the bands and lids to rest in the hot water until ready to use.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Using a vegetable peeler, remove the zest from the lemons in strips.

Ingredients you will need

Vegetable

Lemon

Equipment you will use

Peeler

Cut the strips lengthwise into very thin slices.

Transfer the strips to a large, heavy-bottomed pot and add 2 1/2 cups of water. Bring to a boil, then reduce the heat and simmer until the peels have softened, about 5 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Meanwhile, using a sharp knife, cut the remaining pith (white part) from the lemons. Working over a bowl to catch the juices, cut the lemon into segments.

Ingredients you will need

Lemon

Equipment you will use

Knife

Bowl

Put the segments in the bowl and squeeze the membrane to release as much juice as possible.

Ingredients you will need

Juice

Equipment you will use

Bowl

Measure one cup of the lemon segments and juices (removing any seeds) and add it to the pot with the lemon zest along with the fresh ginger and the butter.

Ingredients you will need

Fresh Ginger

Lemon Zest

Butter

Lemon

Seeds

Equipment you will use

Pot

Sprinkle the pectin over the mixture and bring it to a boil, stirring constantly.

Ingredients you will need

Pectin

Add the sugar all at once. Return to full boil, stirring constantly. Boil hard for one minute.

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Sugar

Remove the pot from the heat and stir in the crystallized ginger. Skim any foam from the surface of the marmalade.

Ingredients you will need

Candied Ginger

Marmalade

Equipment you will use

Pot

Ladle the hot marmalade into the hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, cover with the lids, and screw the bands on until just barely tight.

Ingredients you will need

Marmalade

Equipment you will use

Ladle

Place the jars on a rack in a pot and cover completely with water. Cover the pot and bring to a boil over high heat. Boil for 10 minutes. Turn off the heat, uncover the pot, and allow the jars to rest in the water for five minutes.

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Water

Equipment you will use

Pot

Remove the jars from the pot and allow them to rest undisturbed on a countertop for six hours or overnight.

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Pot