by Lizthechef
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Lizthechef's Notes:
Expand16 Meyer lemons Ask a question about this ingredient
4 cups organic cane sugar Ask a question about this ingredient
1/2 cup chopped crystallized ginger Ask a question about this ingredient
Zest the lemons with small-holed zester. You will have little ribbons of pure zest. Squeeze and strain the juice. (Sixteen lemons yielded 2 cups of juice.)
Ask a question about this stepCombine the zest, sugar, juice and ginger in a heavy-bottomed pot. Bring to boil, lower heat and cook for one hour, stirring frequently.
Ask a question about this stepRemove from the heat, store in a non-reactive container and allow mixture to rest overnight on the counter.
Ask a question about this stepIn the morning, reheat jam in heavy pot to 220 degrees on a candy thermometer.
Ask a question about this stepFill sterile jars and store.
Ask a question about this stepMy zester did not work well, so used my microplane grater, but then added very thinly sliced whole Meyer lemon to the mix along with candied ginger, chopped. Looks lovely, and has texture from the lemon slices that have all but dissolved from cooking process.
Sounds like a success - thank you for sharing! I'll be making some as soon as more of my Meyers ripen.
I once made a pear butter with crystallized ginger- was amazing and I bet this is too.
Making this tomorrow, but with some Meyers and some blood oranges so will prob. decrease the sugar somewhat...
Would love to hear how your marmalade comes out, especially since our huge navel orange tree is loaded. I like your idea of combining fruits!
This sounds so delicious! I bet it'd work really well in Hungarian Shortbread from Baking with Julia (one of my favorite recipes from that book.)
Being half Hungarian, I will definitely look into that!
I just made meyer lemon marmalade this weekend -- wish I had seen this first! The addition of the ginger sounds lovely.
Thank you - I nibble on gingered ginger instead of dessert - well, at least sometimes!
I mean cryst. ginger, of course - how I wish I knew how to move this to its proper place under condiments - sorry again...
I love the addition of the crystallized ginger. Really great idea. (By the way, I also use marmalades as a base for barbeque sauces.)
It's so deeply colored. I also have a Meyer lemon tree and would love to try this.
Thank you for describing it as "...deeply colored". My husband keeps asking for the "Borwn jam" for his toasted bagel -
I mean "brown"...
Just saw the note in the instructions about the two cups. Sorry . . . . ;o)
Can you tell us how much juice those sixteen lemons produced? Meyers come in all sizes, and especially at this time of year, there can be a lot of variation in how juicy they are, as well. Would like to try this, as I still have quite a few lemons and have been meaning to make marmalade. Many thanks. ;o)
Help food52 - this is supposed to go under "condiments", not entering any current contest. SOS please? Thank you -
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Still having trouble with he new site and I have lost the ability to use my original photo. Surely, this is my error. Patience, please?