Lemon and Ginger Marmalade

Combining lemons and ginger gives a really zesty marmalade. Something a bit different!

1.2 kg lemons

150g fresh root ginger, peeled and finely grated

1.2 litres water

900g granulated sugar, warmed.

Quarter and slice the lemons. Tie the pips in a muslin bag and put in preserving pan with lemons, ginger and water. Bring to the boil, cover with a lid and simmer for 2 hours. [Simmering means at a low temperature where a bubble escapes to the surface now and again]. If the fruit is tender, you are ready for next step. If not give it another 10-20 minutes.

Remove the muslin bag from pan, leave to cool slightly then squeeze over the pan to release all the juice and pectin. Stir the sugar in over a low heat until dissolved then increase the heat and boil for 5-10 minutes or until setting point is reached. If you use a thermometer, this is 105 degrees C. I use saucer method because it was the way I was shown and because I actually find it a lot more accurate! Place a saucer in fridge for 10 minutes before testing. Then drop small amount of marmalade [testing for jam is same] onto saucer and put back in fridge. After a minute take out and gently push finger from side into centre. if it “wrinkles” it is set. If not, then boil again for another few minutes and test again.

Remove pan from heat, if there is any scum, remove with slatted spoon.

Leave to cool for 5 minutes, stir and ladle into warmed sterilised jars and seal. When cool, label and store in cool dark place.

Makes about 1.8 kg-4-5lbs.

Lemon and Ginger

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