Lemon Ginger Marmalade

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I have really been on a canning kick lately. Most of the cucumbers are finished in my garden and my tomatoes are winding down. It is getting a bit cooler, I am not sure if it is a fluke or if fall is coming a bit sooner than it normally is. I know that we had a very cold winter and a non existent spring. It just jumped right into summer.  I have a feeling that this winter is going to be cold again.

But I digress.

I went to the farmers market recently and found the most gorgeous lemons. Now, here in Virginia it gets way to cold to grow anything citrus. That is unless you have a greenhouse.  It is a good thing because at the market you can get really good lemons from Florida or even California year round. So, if you feel so inclined you can make this in the middle of the winter.

Either way it is really good on crackers and biscuits. It is very versatile so the uses are endless.

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Lemon Ginger Marmalade

Ingredients:

2 pounds lemons
8 cups water
8 cups white sugar
2 cups lemon juice
1 tablespoon peeled and grated fresh ginger
1 tablespoon chopped crystallized ginger

Directions:

Clean your jars in the dishwasher and put the lids and bands in a small saucepan on the stove filled with water. I set the water to a slow simmer about medium. while the jars are washing in the dishwasher cut off the end of each lemon. SLice the lemon as thinly as you can preferably with a mandoline. Place the slices in a large saucepan and add the water. Bring to a boil over medium-high heat and allow to boil for 20 minutes stirring occasionally.
Add the sugar and lemon juice bring back to a boil and cook over medium-high heat stirring occasionally for about 10 minutes. Add the fresh ginger and continue to boil until slightly thickened about 15 more minutes.
Remove from the heat. Check the marmalade by putting a tablespoon or two on a cold plate that you removed from the freezer. If it starts to gel it is ready. If not you need to boil it another 5 -10 minutes.
WHen marmalade is ready stir in the crystallized ginger.
Ladle the hot marmalade into the jars, leaving 1/4 inch headspace. Remove any air bubbles and adjust the headspace if needed. Wipe the rims clean and seal tightly with the lids.
Process the jars for 10 minutes in a boiling-water bath
The jars can stay in a cool dark place for up to 1 year. If your jars fail to seal put in the refrigerator and it will keep for about a month.
This yielded me about 8 half pint jars.

Peace be with you,

Vonnie