Lemon-Ginger Marmalade
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Lemon-Ginger Marmalade
  Marmalade    Condiments  
Last updated 6/12/2012 1:27:16 AM. Recipe ID 62087. Report a problem with this recipe.
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      Title: Lemon-ginger marmalade
 Categories: Condiments, Jams
      Yield: 2 Servings
 
      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.
  




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Recipe ID 62087 (Apr 03, 2005)

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