LEMON-GINGER MARMALADE
This golden-hued marmalade is right at home on toast, but it's also divine stirred into plain yogurt or dolloped on coconut ice cream. Find pectin where canning supplies are sold-try supermarkets or hardware stores-or online at CanningPantry.com.
Provided by Dabney Gough
Yield 5-1/2 to 6 cups
Number Of Ingredients 4
Steps:
- Peel the zest from the lemons with a vegetable peeler, avoiding as much of the white pith as possible. Slice the zest strips crosswise very thinly at an angle to make strips about 1/16 inch wide by 1 inch long-you'll need 1 cup of zest strips. Put the zest in a 4-quart (or larger) saucepan. Trim the ends from the zested lemons to expose the flesh. With one cut side down on the cutting board, trim the pith off the lemon all the way around and discard the pith. Quarter the lemons lengthwise and remove any visible membranes and seeds. Slice the wedges crosswise 1/4 inch thick-you'll need about 1-1/2 cups. Add the sliced lemons, ginger, and 2 cups water to the lemon zest. Bring to a boil over medium-high heat, adjust the heat to maintain a simmer, and cook until the zest is soft and the membranes start to break down, 6 to 8 minutes. Whisk the pectin into the mixture. Increase the heat to high, add the sugar, and bring to a boil, whisking constantly to smooth lumps. Boil vigorously for 1 minute, whisking constantly (move the pan off the burner momentarily if it threatens to boil over). Remove the pan from the heat and let sit undisturbed for 5 minutes. Skim any foam and seeds off the surface of the marmalade. Stir gently to redistribute the solids. Transfer the marmalade to heatproof storage containers, let cool to room temperature, and then refrigerate for up to 1 month. For longer storage at room temperature, can the marmalade. See the canning directions below.
- Transfer the hot marmalade to clean, hot canning jars, leaving 1/2 inch of headspace in each jar, and wipe the edges clean with a paper towel. Screw the lids on tightly. Put the jars in a large pot of water fitted with a rack insert. The water should completely cover the jars by at least 2 inches. Return the jars to the pot of water and make sure the water covers them by at least 2 inches. Boil, covered, for 10 minutes. Use tongs to remove the jars; let them cool undisturbed on the counter. You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked.
Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g
LEMON MARMALADE
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
Provided by Good Food team
Categories Condiment, Snack
Time 3h20m
Yield Makes 6 x 450ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
- When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
- Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
- Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
- Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
GINGER MARMALADE
This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.
Provided by *
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h35m
Yield 30
Number Of Ingredients 5
Steps:
- Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
- When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
- Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 35.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 33.5 g
LEMON GINGER MARMALADE
For ginger lovers only! Makes a beautiful yellow marmalade with tons of ginger and lemon flavor. I used a medium blade microplane to grate the ginger. From Ball Complete Book of Home Preserving c. 2006. This recipe assumes knowledge of hot water bath canning. Please visit the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24 if you need additional information.
Provided by LonghornMama
Categories Low Protein
Time 1h30m
Yield 7 half-pint jars
Number Of Ingredients 6
Steps:
- Prepare canner, jars, and lids.
- Measure sugar and set aside.
- Using a vegetable peeler, remove yellow lemon peel in long strips. Cut strips into thin slices. Reserve fruit.
- In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat, cover, and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
- Using a sharp knife, cut white pith from lemons. Working over a large bowl to catch juice, use sharp knife to separate lemon segments from membrane. Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl. Discard membrane and seeds.
- Measure 1 cup lemon segments and juice. Add to softened lemon peel with gingerroot. Whisk in pectin until dissolved.
- Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
- Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered by water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
Nutrition Facts : Calories 760.1, Fat 0.2, Sodium 110.9, Carbohydrate 196.9, Fiber 1.6, Sugar 186.2, Protein 0.5
EASY LEMON GINGER MARMALADE
Make and share this Easy Lemon Ginger Marmalade recipe from Food.com.
Provided by dicentra
Categories Lemon
Time 1h
Yield 2-3 pints
Number Of Ingredients 6
Steps:
- Prepare canner, jars, and lids.
- Using a vegetable peeler, remove the zest (the yellow part of the peel) from the lemons in strips. Cut strips into thin slices.
- Using a sharp knife, cut the white pith from lemons, exposing the juicy parts of the segments.
- Working over a large bowl to catch juice, cut the lemon segments from membrane.
- Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl.
- Fish out any seeds that fell into the bowl and discard them along with the membrane.
- Peel and grate the ginger if you haven't done so already.
- In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water.
- Bring to a boil over high heat. Reduce heat and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
- Measure 1 cup lemon segments and juice.
- Add to the pan with the lemon peel along with the ginger. Whisk in pectin until dissolved.
- Bring to a boil over high heat, stirring constantly.
- Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute.
- Remove from heat and skim off foam.
- Ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
- Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim.
- Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are covered by at least an inch of water. Bring to a boil and process for 10 minutes.
- Remove lid from the pot. Let the jars sit in the pot for 5 minutes, then remove jars, cool, decorate the jars so they're super-cute and give them away to deserving friends and family members.
Nutrition Facts : Calories 2699.9, Fat 1.4, SaturatedFat 0.2, Sodium 386.5, Carbohydrate 715.7, Fiber 18.3, Sugar 650.2, Protein 4.8
More about "lemon ginger marmalade recipes"
LEMON GINGER MARMALADE RECIPE - SERIOUS EATS
From seriouseats.com
Servings 5Total Time 1 hr 30 minsCategory Breakfast Sweets, Condiments And Sauces
EASY LEMON GINGER MARMALADE RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanTotal Time 45 minsServings 4Calories 4670 per serving
ORANGE GINGER MARMALADE RECIPE - COOK.ME RECIPES
From cook.me
10 BEST LEMON GINGER MARMALADE RECIPES | YUMMLY
From yummly.com
NIGEL SLATER'S MARMALADE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
HONEY LEMON MARMALADE – FOOD IN JARS
From foodinjars.com
LEMON GINGER MARMALADE - I AM A HONEY BEE
From iamahoneybee.com
YOU'LL LOVE THIS RECIPE FOR LEMON AND GINGER MARMALADE
From finedininglovers.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: LEMON …
From bernardin.ca
FULL CIRCLE - RECIPE: MEYER LEMON & GINGER MARMALADE
From fullcircle.com
LIME GINGER MARMALADE | SPREAD RECIPES | SBS FOOD
From sbs.com.au
LEMON GINGER MARMALADE RECIPE - FOOD NEWS
From foodnewsnews.com
ORANGE, LEMON AND GINGER MARMALADE RECIPE: LEARN ABOUT ITS …
From onlymyhealth.com
FARM FRESH TO YOU - RECIPE: MEYER LEMON & GINGER MARMALADE
From farmfreshtoyou.com
MEYER LEMON AND GINGER MARMALADE - DISH 'N' THE KITCHEN
From dishnthekitchen.com
LEMON GINGER MARMALADE - GLUTEN FREE RECIPES
From fooddiez.com
HOW TO MAKE GREAT MARMALADE | SBS FOOD
From sbs.com.au
GINGER, LEMON & LIME MARMALADE RECIPES | BUDERIM GINGER
From buderimginger.com
LEMON GINGER ZUCCHINI MARMALADE - SBCANNING.COM - HOMEMADE …
From sbcanning.com
ORANGE, LEMON AND GINGER MARMALADE — EAT THE RIGHT STUFF
From eattherightstuff.com
GINGER AND LEMON MARMALADE | FOOD TO LOVE
From foodtolove.co.nz
LEMON GINGER MARMALADE - SBCANNING.COM - HOMEMADE CANNING …
From sbcanning.com
GINGER, MINT AND MEYER LEMON MARMALADE RECIPE - MOTHER EARTH …
From motherearthliving.com
LEMON GINGER MARMALADE | STONEWALL KITCHEN
From stonewallkitchen.com
LEMON AND LIME MARMALADE WITH GINGER - DELIA ONLINE
From deliaonline.com
ROSES LEMON AND LIME MARMALADE - THERESCIPES.INFO
From therecipes.info
MEYER LEMON-GINGER MARMALADE | WILLIAMS SONOMA
From williams-sonoma.com
10 BEST LEMON GINGER MARMALADE RECIPES | YUMMLY
From yummly.com
LEMON GINGER MARMALADE - YOUTUBE
From youtube.com
MEYER LEMON-GINGER MARMALADE RECIPE - ONE HUNDRED DOLLARS A …
From onehundreddollarsamonth.com
BEET, LEMON, AND GINGER MARMALADE | COOKSTR.COM
From cookstr.com
LEMON-GINGER MARMALADE RECIPE | RECIPELAND
From recipeland.com
LEMON, HONEY AND GINGER MARMALADE | BREAKFAST RECIPES | GOODTO
From goodto.com
SIMPLE GINGER MARMALADE (GINGER JAM) - ALPHAFOODIE
From alphafoodie.com
LEMON, GIN AND GINGER MARMALADE - NZ HERALD
From nzherald.co.nz
LEMON & GINGER MARMALADE - OAKDEN
From oakden.co.uk
LIME-GINGER MARMALADE - DUMMIES
From dummies.com
GINGER MARMALADE RECIPE DELIA - THERESCIPES.INFO
From therecipes.info
MEYER LEMON GINGER MARMALADE + GIVEAWAY – FOOD IN JARS
From foodinjars.com
LEMON MARMALADE RECIPE (+VIDEO) | MASALAHERB.COM
From masalaherb.com
10 BEST LEMON GINGER MARMALADE RECIPES | YUMMLY
From yummly.co.uk
LEMON MARMALADE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MEYER LEMON, GINGER & MINT MARMALADE - IN JENNIE'S KITCHEN
From injennieskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #low-protein #healthy #jams-and-preserves #condiments-etc #low-fat #stove-top #dietary #gifts #low-sodium #low-cholesterol #low-saturated-fat #low-in-something #equipment #4-hours-or-less
You'll also love