Meyer Lemon And Ginger Marmalade

1. 1

   ["Begin by cutting the ends off of each lemon. Use a mandolin to slice the lemons as thinly as possible but if you have a crappy mandolin like I have, do it the old fashioned way with a sharp knife. Cut each lemon in half lengthwise, then proceed to cut into thin strips including pith and flesh.", "Place the strips and their liquid into a pan with 8 cups of water and bring to a boil over medium-high heat. Cook, uncovered, for 15 minutes making sure to stir occasionally. Remove from heat.", "Measure the cooked citrus and liquid and return to saucepan. For each 1 cup, add 1 1/4 cups sugar to the pan. Add fresh Meyer lemon juice.

2. 2

   *At this point make sure to have your jam jars and lids hot and sterilized. Place a plate in the freezer.", "Bring mixture to a boil over medium heat and boil rapidly, stirring occasionally, for 10 minutes. Add the fresh ginger and continue boiling until slightly thickened. To see if your marmalade will thicken properly, drop a tsp of it onto the frozen plate. Wait a minute and if it thickens and wrinkles when you try to move it then it is done. If not, keep on boiling the marmalade until it will set on the frozen plate.", "Remove from heat and stir in the crystallized ginger.", "Ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean (if needed) before you put the lids on. Make sure the lids are just slightly tightened.", "Process the jars for 10 minutes in a boiling water bath then remove and let the jars sit undisturbed overnight. Don't worry if you get one or two that don't seal. Just keep them in the fridge and use them within a couple of months."]

* Per serving · 4 servings · Values may vary.

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