A delightful and zesty marmalade with the warmth of fresh ginger and the vibrant flavors of Meyer lemons. Ideal for sprinkling over morning pastries or giving your favorite recipes a zesty boost.
Ingredients: 6 Meyer lemons, thinly sliced. 1/4 cup fresh ginger, finely grated. 4 cups granulated sugar. 1/2 cup water. 1/4 teaspoon salt.
Instructions: Wash the Meyer lemons thoroughly and slice them thinly, removing any seeds. In a large, heavy-bottomed pot, combine the sliced Meyer lemons, grated ginger, sugar, water, and salt. Stir the mixture well and let it sit for 1 hour to allow the flavors to meld. Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Once it boils, reduce the heat to low and simmer, uncovered, for about 45-60 minutes, or until the marmalade thickens and reaches the desired consistency. Be sure to stir occasionally to prevent sticking. While the marmalade is cooking, prepare your canning jars and lids by sterilizing them in boiling water for 10 minutes. Once the marmalade has thickened, remove it from the heat and carefully ladle it into the sterilized canning jars, leaving about 1/4-inch of headspace at the top. Wipe the jar rims clean, place the sterilized lids on top, and screw on the metal bands until they are fingertip-tight. Process the jars in a boiling water bath for 10-15 minutes to ensure proper sealing. Remove the jars from the water bath and let them cool on a clean towel or cooling rack. As they cool, you should hear the lids pop, indicating a successful seal. Once completely cool, store the Meyer Lemon-Ginger Marmalade in a cool, dark place. Any unsealed jars should be refrigerated and used within a few weeks. Enjoy your homemade Meyer Lemon-Ginger Marmalade on toast, scones, or as a delicious condiment for various dishes!
Prep Time: 30 minutes
Cook Time: 60 minutes
Cry Blend
