Lemon-Ginger Marmalade

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Title: Lemon-Ginger Marmalade
Yield: 2 Servings
Categories: Condiments, Jams

Ingredients:

3 lg Lemons
3 3/4 c Cold water
1 Piece ginger - 4x1-inch,
-peeled, cut into thick
-slices
4 c Sugar


Cut off lemon ends. Cut lemons lengthwise into quarters, then cut
crosswise into thin slices, removing and reserving seeds. Place lemon seeds
in small bowl. Place lemon slices in medium bowl. Add 1/2 cup cold water to
bowl with seeds and 3 cups cold water to bowl with lemon slices. Cover
bowls with plastic wrap and let stand 24 hours at room temperature.

Transfer lemon slices with their soaking water to heavy large saucepan.
Strain water from bowl with seeds into same saucepan. Wrap seeds in
cheesecloth; tie with string and add to saucepan. Bring to simmer over
medium-high heat. Cover partially and adjust heat so mixture barely
simmers. Cook 45 minutes, stirring occasionally.

Puree sliced ginger with remaining 1/4 cup water in processor, stopping
occasionally to scrape down sides of bowl. Strain mixture through sieve,
pressing down on solids with spoon. Reserve 1/4 cup ginger juice.

Remove cheesecloth bag from saucepan and squeeze it between spoons so
liquid drains back into pan. Add 4 cups sugar to lemon mixture and stir
until dissolved. Add reserved 1/4 cup ginger juice. Simmer mixture
uncovered until it reaches gelling stage, about 1 hour. (To test for
doneness, remove pan from heat. Fill chilled spoon with preserves, then
slowly pour preserves back into pan; last 2 drops should merge and sheet
off spoon. One tablespoon of preserves spooned onto chilled plate and
frozen 2 minutes should wrinkle when gently pushed with fingertip.)

Rinse clean jars, lids and screw bands in hot water. Spoon preserves into
hot jar to 1/4 inch from top. Immediately wipe rim, using towel dipped into
hot water. Place lid on jar, seal tightly with screw band. Repeat with
remaining preserves and jars. Arrange jars on rack set into large pot.
Cover with boiling water by at least 1 inch. Cover pot and boil 15
minutes.*

Remove jars from water bath. Cool to room temperature. Press center of each
lid. If lid stays down, jar is sealed. Store in cool dry place up to 1
year. Refrigerate after opening. (If lid pops up, store preserves in
refrigerator.)

* If preserves have not been processed in water bath as described above,
cover and refrigerate.

Makes about 3-1/2 cups.

Recipe from Bon Appetit, October, 1991.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini