Meyer Lemon Marmalade
Meyer Lemon Marmalade is a gluten free, fodmap friendly, and vegetarian condiment. This recipe covers 0% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 65 calories. This recipe serves 50. If you have sugar, meyer lemons, no sugar needed powdered fruit pectin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.
Measure the sugar into a large bowl and set aside.
Using a vegetable peeler, remove the zest from the lemons in strips.
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 and the baking soda. Bring to a boil, then reduce the heat and simmer until the peels have softened, about 5 minutes.
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.
Put the segments in the bowl and squeeze the membrane to release as much juice as possible.
Measure the lemon segments and juices (removing any seeds). You should have about 1 cup.
Add the segments and juices to the pot.
Sprinkle pectin over the mixture and bring it to a boil, stirring constantly.
Add sugar all at once. Return to full boil, stirring constantly. Boil hard for one minute.
Remove the pot from the heat and stir in the crystallized ginger. Skim any foam from the surface of the marmalade. Ladle the marmalade into hot sterilized jars and process them in a hot water bath for 10 minutes.