Yield: 5-1/2 to 6 cups
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.
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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.
A co-worker gave us some Meyer lemons so I stumbled upon this recipe as a way to use them. Delicious!!! I only had 5 C sugar and it seemed like plenty for the recipe - I'm so glad I didn't add the full amount. My marmalade came out perfectly lemony with the right amount of sweetness. The ginger flavor is a nice subtle addition. I would make this again with the same adjustment.
It was easy to make and easier to eat. It took some time to prepare the lemons (zest, pith get rid of the seeds and chop the lemons). Served it with rolls at dinner.
I was inspired to make lemon marmalade after my aunt gave me a jar of some made from lemons she had grown which tasted like pure sunshine. Fortunately, she sent a big bag of her lemons with us too.Now, to be clear, I can't stand anything when it is too sweet. I love sweets, but only when they taste like something else other than plain sugar. I almost always decrease the amount of sugar in any recipe.I read the reviews and it seemed like a lot of people said this wasn't very sweet, so I didn't alter the amount of sugar. I should have. It's like lemony simple syrup. The aftertaste isn't a pleasant lemony one, it's white sugar.I will probably make this again but with severe alterations. Unfortunately all the good lemons she sent with us are gone now though.
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