EASY LEMON GINGER MARMALADE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Easy Lemon Ginger Marmalade image

Make and share this Easy Lemon Ginger Marmalade recipe from Food.com.

Provided by dicentra

Categories     Lemon

Time 1h

Yield 2-3 pints

Number Of Ingredients 6

6 small lemons
1/2 teaspoon baking soda
2 1/2 cups water
1 cup coarsely grated gingerroot (about 12 oz.)
1 (1 3/4 ounce) package regular powdered fruit pectin
6 1/2 cups sugar

Steps:

  • Prepare canner, jars, and lids.
  • Using a vegetable peeler, remove the zest (the yellow part of the peel) from the lemons in strips. Cut strips into thin slices.
  • Using a sharp knife, cut the white pith from lemons, exposing the juicy parts of the segments.
  • Working over a large bowl to catch juice, cut the lemon segments from membrane.
  • Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl.
  • Fish out any seeds that fell into the bowl and discard them along with the membrane.
  • Peel and grate the ginger if you haven't done so already.
  • In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water.
  • Bring to a boil over high heat. Reduce heat and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
  • Measure 1 cup lemon segments and juice.
  • Add to the pan with the lemon peel along with the ginger. Whisk in pectin until dissolved.
  • Bring to a boil over high heat, stirring constantly.
  • Add 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 foam.
  • Ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
  • Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim.
  • Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  • Place jars in canner, ensuring they are covered by at least an inch of water. Bring to a boil and process for 10 minutes.
  • Remove lid from the pot. Let the jars sit in the pot for 5 minutes, then remove jars, cool, decorate the jars so they're super-cute and give them away to deserving friends and family members.

Nutrition Facts : Calories 2699.9, Fat 1.4, SaturatedFat 0.2, Sodium 386.5, Carbohydrate 715.7, Fiber 18.3, Sugar 650.2, Protein 4.8

Cheema Gammer
[email protected]

I'm not sure what I did wrong, but my marmalade turned out too runny. I think I might have added too much liquid.


Angel Nwaoba
[email protected]

This recipe is easy to follow and the results are delicious. I highly recommend it!


Shipon Me
[email protected]

I love this marmalade! It's the perfect balance of sweet and tart, and the ginger adds a nice spicy kick.


Chrisann Holman
[email protected]

Meh. It's okay, but I've had better.


JM Shankar
[email protected]

This recipe is a keeper! I've made it several times already and it's always a hit with my family and friends.


HELEN EGUNDA
[email protected]

Not a fan. The lemon flavor was overpowering and the ginger was too subtle.


Y Hadi
[email protected]

This marmalade is a bit too sweet for my taste, but I still enjoyed it. I think next time I'll reduce the amount of sugar.


Ife Diamond
[email protected]

I've never been a fan of marmalade, but this recipe changed my mind. The lemon and ginger flavors are so refreshing and bright.


Subadra Kumuduni
[email protected]

Easy to make and so flavorful! I added a bit of extra ginger for a spicy kick.


Zander Powell
[email protected]

A delightful recipe! The lemon and ginger flavors blend perfectly, creating a sweet and tangy spread that's perfect for breakfast.


Usama Yousaf
[email protected]

This lemon ginger marmalade is incredibly delicious and versatile. I love using it for tarts, but it's also great on toast or crackers.