Lisa Atwood, Rebecca Courchesne, Rick Field

Meyer Lemon–Ginger Marmalade

Name: Meyer Lemon–Ginger Marmalade
Yield: Makes 7 or 8 half-pint (8-fl oz/250-ml) jars
Ingredients: About 8 cups (4 lb/2 kg) sugar, or as needed; 2 lb (1 kg) Meyer lemons; 1 Tbsp finely chopped crystallized ginger; 1 Tbsp peeled and grated fresh ginger; 2 cups (16 fl oz/500 ml) fresh Meyer lemon juice

Preparation info

Makes
7 or 8
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

For the best texture, the lemons must be sliced very thinly, which is most easily done with a mandoline. The liberal use of lemon juice brings out the floral qualities of the Meyer lemon, which are tempered in cooking. The ginger (fresh and crystallized) can be omitted if desired.

Ingredients

2 lb (1 kg) Meyer lemons
About 8 cups (4

Preserve
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.

Cut off the ends of each lemon. Slice each lemon as thinly as possible, preferably on a mandoline. Place the slices in a large nonreactive saucepan and add 8 cups