Lls Meyer Lemon Ginger Marmalade Recipes

LL'S MEYER LEMON GINGER MARMALADE

Steps:

• 3 to 4 1/2 pint canning jars with lids and bands, sterilized and kept war (I use the dry cycle of my dishwasher), or about 6 4 ounce jelly jars, and have one extra just in case.
• 1 stockpot of boiling water for canning.
• 1 large saucepan for the marmalade.
• 1 large mesh tea ball or 3 smaller mesh tea spoons.
• Scrub lemons well, then cut of a slice from each end and halve the lemons lengthwise. Scoop out all the seeds and the inner white pithy center and put them into the tea ball. Slice the lemons very thinly across, to make 2 cups.
• Have a large stock pot about 3/4 full of water, and bring to a simmer. I use some of the bands held together with the twisty ties from the produce department to form a stand fitting the bottom of the pot, so the jars do not sit directly on the bottom of the pot.
• Put lemons, ginger, 3 cups of water and the tea ball into a saucepan and cook until the peel is soft and it looks somewhat creamy, about 20 minutes. Take out a piece of peel and eat it, and if it is not completely soft, keep cooking it. When it is soft, add 3 cups of sugar and stirring, bring up to a rolling boil. Meanwhile, put a little plate in the freezer for testing. After it has come to a full boil, after about 15 minutes, dribble about 1/4 teaspoons on a cold plate, and if it stays firm enough to wrinkle on the top when you push the edge with your finger, it is ready to pour into the jars. Work very quickly now, pouring the boiling hot marmalade into the hot jars, wiping the rims with a cloth dipped into the boiling water and putting the lids and bands on. Process in the boiling water bath for 10 minutes, remove and wait to hear the 'pop' that indicates a vacuum has formed.

LEMON GINGER MARMALADE

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.