Lemon Ginger Marmalade

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Welcome to Day 3 of The 12 Days of Christmas at Hezzi-D’s Books and Cooks!  Yesterday I shared a list of 30+ Homemade Holiday Gifts.   Today I’m sharing one of my favorite canning recipes.

I absolutely love giving homemade gifts during the holidays so this is the perfect post for the third day of Christmas.  I think homemade gifts are a personalized gift that comes straight from the heart.   While I enjoy make crafts and bath items, food items are really what I love to give.

Today I’m sharing my Lemon Ginger Marmalade.   I’m sure everyone knows by now how much I love canning.   While I do most of my canning June-September, there are some things you are able to can year round.

Lemon Ginger Marmalade is one of them!  Lemons and ginger are readily available in the market all year long.   Trust me…if I can get them at my market this time of year, so can you.

what is marmalade?

Marmalade is a fruit preserve or spread made from citrus fruits like oranges, lemons, limes, or grapefruit. The process of making marmalade involves cooking the fruit, often including the peel, with sugar until it reaches a thick, gel-like consistency. The sugar acts as a preservative and helps to set the marmalade.  Marmalade is often used as a topping on toast, muffins, or scones, and can also be used in baking and cooking to add citrusy flavor to dishes.

I chose to make Lemon Ginger Marmalade because the flavors remind me of the holiday.   The tartness of the lemon with the ginger spice and sweetness of the actual marmalade makes for an incredible spread.

It’s a simple marmalade to make as well.  Prep time took me about 20 minutes which is pretty short in the world of canning.

This marmalade is simply delicious on morning scones or toast.   It’s also really good served on a cracker with cream cheese.  The bright yellow color makes it perfect to serve at holiday parties as well. I made 6 jars of this marmalade and I plan on giving one to my mom, one to my brother, one to someone at work, and using one at my holiday party.  The other two I’m keeping for myself!

So if you are looking for a unique and delicious Gift From the Kitchen this holiday season, think about making this bright and fun Lemon Ginger Marmalade.

Lemon Ginger Marmalade #SundaySupper

A bright and delicious fruit marmalade perfect for serving with scones or toast.

4.34 from 6 votes

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 half pints

Author: Hezzi-D

Ingredients

• 4 medium lemons
• 1/2 t. baking soda
• 2 1/2 c. water
• 1 c. coarsely grated gingerroot
• 1 package 1.75 oz fruit pectin
• 1/4-1/2 c. bottled lemon juice
• 6 c. sugar

Instructions

• Prepare a boiling water and 6 half pint jars.
• Using a zester, remove the yellow lemon peel in long, thin strips. Cut the strips into 1 inch pieces and set aside.
• In a large saucepan, combine the lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat, cover, and boil for 5 minutes. Remove from heat.
• Using a sharp knife, cut the white pith from the lemons. Work over top of a bowl to catch any juice. Separate the lemon segments from the membrane.
• Place the lemon segments in the bowl with the juice. Squeeze the peel and membrane over the bowl to get out any remaining juice. Discard the membrane and the seeds.
• Measure the juice and lemon segments. Add enough bottled lemon juice to make 1 cup. Add the lemon and juice to the lemon peel mixture. Add the ginger as well.
• Whisk the pectin into the lemon ginger mixture until dissolved. Bring to a boil over high heat, stirring constantly.
• Add the sugar all at one time and stir until mixed in. Bring to a rolling boil and boil hard, stirring constantly, for 1 minute. Remove from heat and skim off the foam.
• Ladle the hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace. Wipe the rims of the jars and center on the lid. Screw down the screwband until tight.
• Place the jars in a boiling water canner, making sure they are completely covered. Cover with a lid. Bring to a boil and process for 10 minutes.
• Remove from heat and remove lid. Allow to cool 5 minutes. Remove from water bath and allow to cool for 24 hours. After 24 hours check to see if jars have sealed. Store in a cool, dark place for 1 year.

Notes

Slightly adapted from Ball Complete Book of Home Preserving