Lemon-Ginger Marmalade

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Servings: 2 Difficulty: Advanced
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A bright, zesty preserve balancing sharp citrus and warm ginger spice
Lemon-Ginger Marmalade recipe image
Lemon-Ginger Marmalade recipe image
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Lemon-Ginger Marmalade

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 87.0

Description

This Lemon-Ginger Marmalade is a sophisticated twist on the classic preserve, offering a perfect balance of tart citrus and warming spice. Unlike traditional marmalades that can be overwhelmingly bitter, this version uses fresh ginger to add a layer of complexity and depth. The process involves soaking the lemons to soften the pith, resulting in a spread that is smooth yet textured, with a vibrant golden hue. It pairs beautifully with morning toast, yogurt, or as a glaze for roasted chicken and pork. While the soaking time requires patience, the result is a sophisticated, homemade condiment that elevates simple breakfasts and adds a gourmet touch to holiday gift baskets.

Ingredients

Directions

  1. Cut off the ends of the lemons and slice them lengthwise into quarters.
  2. Cut the lemon quarters crosswise into thin slices, removing and reserving the seeds.
  3. Place the reserved lemon seeds in a small bowl and cover with 1/2 cup of cold water.
  4. Place the lemon slices in a medium bowl and cover with 3 cups of cold water.
  5. Cover both bowls with plastic wrap and let stand at room temperature for 24 hours.
  6. Transfer the lemon slices and their soaking water to a heavy large saucepan.
  7. Strain the water from the bowl containing the seeds into the same saucepan.
  8. Wrap the lemon seeds in cheesecloth, tie with string, and add the bundle to the saucepan.
  9. Bring the mixture to a simmer over medium-high heat.
  10. Partially cover the saucepan and adjust heat to maintain a bare simmer.
  11. Cook for 45 minutes, stirring occasionally, until the lemon peel is very tender.
  12. Meanwhile, puree the ginger with the remaining 1/4 cup of water in a food processor, scraping down the sides as needed.
  13. Strain the ginger mixture through a sieve into a bowl, pressing down on the solids to extract all juice.
  14. Add the sugar to the saucepan with the lemons and stir until dissolved.
  15. Bring to a boil and cook, stirring frequently, until the mixture reaches the setting point (220&# 194;°F or 104ðC).
  16. Stir in the strained ginger juice and cook for an additional 2 minutes.
  17. Remove the cheesecloth bag of seeds and discard.
  18. Ladle the hot marmalade into sterilized jars and seal immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 87.0kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 27.0g9%
Dietary Fiber 8.4g34%
Sugars 7.5g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Once opened, store in the refrigerator for up to 3 months. Unopened jars can be stored in a cool, dark place for up to 1 year.

Ingredient Substitution: If you prefer a less spicy flavor, reduce the ginger to a 2-inch piece or omit it entirely for a classic lemon marmalade.

Tips: The 24-hour soaking step is crucial for softening the bitter pith of the lemon rind. Do not skip this step to ensure a pleasant texture and flavor.

Safety: Ensure jars are properly sterilized before filling to prevent spoilage. Allow jars to cool completely before testing the seal.

Variations: Add a cinnamon stick or star anise to the soaking water for an aromatic twist.

Keywords: lemon, ginger, marmalade, preserve, citrus, spread, breakfast, homemade, zesty, spicy, confit, soaking, simmer, jarred, gift, vegan, gluten-free, pantry, toast, yogurt
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