Spicy Lemon Ginger Delight Marmalade
Indulge in the vibrant fusion of zesty lemons and bold ginger with this handcrafted marmalade, perfect for those who crave a spicy kick in their preserves. This recipe yields a beautiful golden-hued spread that's bursting with citrusy flavor complemented by the warmth of ginger. Ideal for slathering on morning toast, used as a filling in pastries, or drizzled over desserts, each jar is a testament to the art of canning. With straightforward steps guided by the wisdom of the Ball Complete Book of Home Preserving, you’ll soon be a marmalade connoisseur. Ideal for gifting, this marmalade captures the essence of the sun and warmth in every bite.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Lemons
6 (small, zested and juiced)
Baking soda
1/2 teaspoon (n/a)
Water
2 1/2 cups (n/a)
Gingerroot
1 cup (coarsely grated (about 12 oz.))
Powdered fruit pectin
1 (1 3/4 ounce) package (regular)
Sugar
6 1/2 cups (n/a)
Instructions
1
Begin by preparing your canner, jars, and lids according to the canning guidelines.
2
Measure out 6 1/2 cups of sugar and set it aside for later use.
3
Using a vegetable peeler, carefully remove the yellow zest from the lemons in long strips. Slice these strips into thin pieces and keep them aside. Reserve the lemon fruit for juicing.
4
In a large, deep stainless steel saucepan, combine the reserved lemon peel, baking soda, and water. Bring this mixture to a vigorous boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and allow it to simmer gently for 5 minutes, or until the lemon peel softens. Remove from heat and set aside.
5
Using a sharp knife, carefully cut away the white pith from the lemons. Over a large mixing bowl, separate the lemon segments from their membranes. Squeeze and collect the juice from the membranes, discarding the membranes and seeds.
6
Measure out 1 cup of the collected lemon segments and juice, adding it to the softened lemon peel and grated ginger in the saucepan. Whisk in the powdered fruit pectin until it is fully dissolved.
7
Bring the mixture back to a vigorous boil over high heat, stirring continuously. Once boiling, add the reserved sugar all at once and return to a full rolling boil, stirring constantly for about 1 minute. Remove the saucepan from heat and skim off any foam that has formed on the surface.
8
Using a ladle, carefully fill the hot jars with the marmalade, ensuring to leave a 1/4-inch headspace. Remove any air bubbles and adjust headspace by adding more marmalade if necessary. Wipe the jar rims clean, center the lids on the jars, and screw the bands until they are fingertip-tight.
9
Place the filled jars into the canner, making sure they are fully submerged in water. Bring the water to a boil and process the jars for 10 minutes. Once processed, remove the canner lid and wait for 5 minutes before carefully taking out the jars. Allow them to cool completely before storing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Lemon Ginger Delight Marmalade?
It is a handcrafted citrus preserve featuring a vibrant fusion of zesty lemons and bold ginger for a spicy kick.
How many lemons are required for this recipe?
The recipe calls for 6 small lemons that are to be zested and juiced.
How much gingerroot is needed?
You will need 1 cup of coarsely grated gingerroot, which is approximately 12 ounces.
What type of pectin should I use?
Use one 1.75-ounce package of regular powdered fruit pectin.
How much sugar is included in this marmalade?
The recipe requires 6 1/2 cups of granulated sugar.
What is the role of baking soda in the recipe?
Baking soda is added to the water and lemon peel mixture to help soften the peel during the initial simmering process.
How do I prepare the lemon zest?
Remove the yellow zest in long strips using a vegetable peeler, then slice those strips into thin pieces.
How much water is needed for boiling the peels?
You will need 2 1/2 cups of water to combine with the peel and baking soda.
How long should the lemon peel simmer?
After bringing the mixture to a boil, reduce the heat and simmer covered for about 5 minutes until the peel is soft.
Should I keep the white pith of the lemon?
No, you should carefully cut away and discard the white pith from the lemons.
What do I do with the lemon seeds and membranes?
Squeeze the juice from the membranes and then discard both the membranes and the seeds.
How many cups of lemon segments and juice are added to the saucepan?
You should measure out and add exactly 1 cup of the collected lemon segments and juice.
When do I add the pectin?
Whisk the powdered fruit pectin into the saucepan containing the softened peel and grated ginger until fully dissolved before the next boil.
At what point is the sugar added to the mixture?
Add the sugar all at once after the mixture has been brought to a vigorous boil over high heat.
How long do I boil the mixture after adding the sugar?
Return the mixture to a full rolling boil and stir constantly for 1 minute.
What should I do if foam forms on the surface?
Remove the saucepan from the heat and use a spoon to skim off any foam that has formed.
What is the required headspace for the jars?
Fill the hot jars with marmalade leaving a 1/4-inch headspace at the top.
How do I ensure there are no air bubbles in the jars?
Use a tool to remove any air bubbles and adjust the headspace by adding more marmalade if necessary before sealing.
How tight should the jar bands be?
Screw the bands on until they are fingertip-tight.
How long are the jars processed in the canner?
The jars should be processed in boiling water for 10 minutes.
What is the cooling procedure after canning?
After processing, wait 5 minutes before removing the jars from the canner, then let them cool completely.
What kind of pot is recommended for cooking?
A large, deep stainless steel saucepan is ideal for this recipe.
What color is the finished Spicy Lemon Ginger Delight Marmalade?
The recipe produces a beautiful golden-hued spread.
What are some ways to use this marmalade?
It is perfect for morning toast, as a filling for pastries, or drizzled over various desserts.
Is this recipe good for beginners?
Yes, it provides straightforward steps and is guided by the wisdom of the Ball Complete Book of Home Preserving.
Is this marmalade suitable for gifting?
Yes, its unique flavor profile and handcrafted nature make it ideal for gifting.
Is the ginger flavor strong?
Yes, it is designed for those who crave a bold, spicy kick and the warmth of ginger.
How many ingredients are in this recipe?
There are 6 total ingredients: lemons, baking soda, water, gingerroot, powdered pectin, and sugar.
Do I need to clean the jar rims?
Yes, wipe the jar rims clean before centering the lids to ensure a proper seal.
Can I use any type of lemon?
The recipe specifies using 6 small lemons for the best balance of zest and juice.