Ingrédients pour Lemon Ginger Marmalade
- 4 lemons
- 1 teaspoon baking soda
- 2 cups water
- 1/2 cup finely grated fresh ginger
- Powdered Fruit Pectin
- 4 cups sugar
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Comment préparer Lemon Ginger Marmalade
- Prepare your canner, jars, and lids.
- Measure and set aside 4 cups of sugar.
- Using a vegetable peeler, remove the yellow zest from 4 lemons in long strips.
- Cut the zest strips into thin slices.
- Reserve the zested lemons.
- In a large, deep stainless steel saucepan, combine the lemon zest, 1 teaspoon of baking soda, and 2 cups of water.
- Bring to a boil over high heat.
- Reduce heat, cover, and simmer gently for 5 minutes until the peel is softened.
- Remove from heat and set aside.
- Using a sharp knife, carefully remove the white pith from the reserved lemons.
- Working over a large bowl to catch the juice, use a sharp knife to separate the lemon segments from the membranes.
- Place the segments in the bowl and squeeze the membranes to extract as much juice as possible.
- Discard the membranes and seeds.
- Measure 1 cup of lemon segments and juice.
- Add the lemon segments and juice to the softened lemon peel.
- Add 1/2 cup finely grated fresh ginger (using a medium blade microplane).
- Whisk in 1 box (1.75 oz) powdered fruit pectin until completely dissolved.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Add the 4 cups of sugar all at once and return to a full rolling boil, stirring constantly.
- Boil hard, stirring constantly, for 1 minute.
- Remove from heat and skim off any foam.
- Ladle the hot marmalade into hot jars, leaving 1/4-inch headspace.
- Remove air bubbles and adjust headspace if necessary by adding more hot marmalade.
- Wipe the jar rims clean.
- Center a lid on each jar.
- Screw the bands down until resistance is met, then tighten another half turn.
- Place the jars in the canner, ensuring they are completely covered by water.
- Bring to a boil and process for 10 minutes.
- Remove the canner lid.
- Wait 5 minutes, then remove the jars. Let cool completely before checking seals and storing.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
744g
Fat
0g
Carbs
65g
