The Lemon and Ginger in this marmalade (the combination of the two) produces a really versatile preserve which can be spread or used as a glaze, particularly for hams.
Lemon & Ginger Marmalade Recipe
Makes about 1.8 Kg of marmalade to pot.
Choose fresh root ginger which is young and firm, with thin, fine-skin. Keep the pips from citrus fruit, as this adds the extra pectin needed for the marmalade to set. Put them in a tied muslin cloth bag, made from a small square of cloth, as this helps remove them. And stirring marmalade, after leaving it stand for a few minutes, and before potting, distributes the fruit rind evenly as the preserve begins to set.
- 1.2 Kg lemons
- 150g fresh root ginger (peeled and finely grated)
- 1.2 litres water
- 900g granulated white sugar (warmed)
Quarter and slice the lemons. Remove, and tie the lemon pips in a muslin cloth bag, for easy removal. Place the cloth bag in a preserving pan with the lemons, the finely grated ginger and the water. Bring to the boil, cover with a lid, and simmer for 2 hours, until the fruit is tender.
Remove the muslin bag from the pan, leave to cool, then squeeze over the pan to release all the juice and pectin. Stir in the sugar over a low heat until dissolved, then increase the heat, and boil for 10 minutes, or until the setting point is reached (105°C/220°F).
Remove the pan from the heat, and skim off any scum and impurities from the surface, using a slotted spoon. Leave to cool for 5 minutes, stir, then pour into warmed sterilized jars and seal. When cold, label and store in a cool place.