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Lemon-Ginger Marmalade

Lemon-Ginger Marmalade recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 87.0
Dietary: Gluten-free, Vegetarian
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
  • 3 lg Lemons
  • 3 3/4 cup Cold water
  • 1 Piece Ginger - 4x1-inch,
  • 4 c Sugar
Directions
  1. 1
    Cut off the ends of the lemons and slice them lengthwise into quarters.
  2. 2
    Cut the lemon quarters crosswise into thin slices, removing and reserving the seeds.
  3. 3
    Place the reserved lemon seeds in a small bowl and cover with 1/2 cup of cold water.
  4. 4
    Place the lemon slices in a medium bowl and cover with 3 cups of cold water.
  5. 5
    Cover both bowls with plastic wrap and let stand at room temperature for 24 hours.
  6. 6
    Transfer the lemon slices and their soaking water to a heavy large saucepan.
  7. 7
    Strain the water from the bowl containing the seeds into the same saucepan.
  8. 8
    Wrap the lemon seeds in cheesecloth, tie with string, and add the bundle to the saucepan.
  9. 9
    Bring the mixture to a simmer over medium-high heat.
  10. 10
    Partially cover the saucepan and adjust heat to maintain a bare simmer.
  11. 11
    Cook for 45 minutes, stirring occasionally, until the lemon peel is very tender.
  12. 12
    Meanwhile, puree the ginger with the remaining 1/4 cup of water in a food processor, scraping down the sides as needed.
  13. 13
    Strain the ginger mixture through a sieve into a bowl, pressing down on the solids to extract all juice.
  14. 14
    Add the sugar to the saucepan with the lemons and stir until dissolved.
  15. 15
    Bring to a boil and cook, stirring frequently, until the mixture reaches the setting point (220&# 194;°F or 104ðC).
  16. 16
    Stir in the strained ginger juice and cook for an additional 2 minutes.
  17. 17
    Remove the cheesecloth bag of seeds and discard.
  18. 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
Read it online: https://www.chefs-mate.com/recipe/lemon-ginger-marmalade/