Lemon Ginger Marmalade Recipe

How to Make Lemon Ginger Marmalade

1. Prepare your canner, jars, and lids.
2. Measure and set aside 4 cups of sugar.
3. Using a vegetable peeler, remove the yellow zest from 4 lemons in long strips.
4. Cut the zest strips into thin slices.
5. Reserve the zested lemons.
6. In a large, deep stainless steel saucepan, combine the lemon zest, 1 teaspoon of baking soda, and 2 cups of water.
7. Bring to a boil over high heat.
8. Reduce heat, cover, and simmer gently for 5 minutes until the peel is softened.
9. Remove from heat and set aside.
10. Using a sharp knife, carefully remove the white pith from the reserved lemons.
11. Working over a large bowl to catch the juice, use a sharp knife to separate the lemon segments from the membranes.
12. Place the segments in the bowl and squeeze the membranes to extract as much juice as possible.
13. Discard the membranes and seeds.
14. Measure 1 cup of lemon segments and juice.
15. Add the lemon segments and juice to the softened lemon peel.
16. Add 1/2 cup finely grated fresh ginger (using a medium blade microplane).
17. Whisk in 1 box (1.75 oz) powdered fruit pectin until completely dissolved.
18. Bring the mixture to a rolling boil over high heat, stirring constantly.
19. Add the 4 cups of sugar all at once and return to a full rolling boil, stirring constantly.
20. Boil hard, stirring constantly, for 1 minute.
21. Remove from heat and skim off any foam.
22. Ladle the hot marmalade into hot jars, leaving 1/4-inch headspace.
23. Remove air bubbles and adjust headspace if necessary by adding more hot marmalade.
24. Wipe the jar rims clean.
25. Center a lid on each jar.
26. Screw the bands down until resistance is met, then tighten another half turn.
27. Place the jars in the canner, ensuring they are completely covered by water.
28. Bring to a boil and process for 10 minutes.
29. Remove the canner lid.
30. Wait 5 minutes, then remove the jars. Let cool completely before checking seals and storing.