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Meyer Lemon-Ginger Marmalade

For the best texture, the lemons must be sliced very thinly, which is most easily done with a mandoline. The liberal use of lemon juice brings out the floral qualities of the Meyer lemon, which are tempered in cooking. The ginger (fresh and crystallized) can be omitted if desired.

Ingredients:

  • 2 lb. Meyer lemons
  • About 8 cups sugar, or as needed
  • 2 cups fresh Meyer lemon juice
  • 1 Tbs. peeled and grated fresh ginger
  • 1 Tbs. finely chopped crystallized ginger

Directions:

Have ready 7 or 8 hot, sterilized half-pint jars and their lids. Place 2 or 3 small plates in the freezer.

Cut the ends off each lemon. Slice each lemon as thinly as possible, preferably on a mandoline. Place the slices in a large nonreactive saucepan and add 8 cups water. Set over medium-high heat and bring to a boil. Cook, uncovered, stirring occasionally, for 15 minutes. Remove from the heat.

Measure the lemon slices and their liquid and return to the pan. For each 1 cup, add 1 1/4 cups sugar. Stir in the lemon juice. Set over medium heat and bring to a boil, then boil rapidly, stirring occasionally, for 10 minutes. Add the fresh ginger and continue to boil, stirring occasionally, until the mixture is slightly thickened, 10 to 15 minutes more. Remove from the heat. To test if the marmalade is ready, put 1 tsp. of the marmalade on a chilled plate and place in the freezer for 2 minutes. The marmalade is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for 1 to 2 minutes more, remove from the heat and test again on a clean chilled plate. When the marmalade is ready, stir in the crystallized ginger.

Ladle the hot marmalade into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 7 or 8 half-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).