Ll's Meyer Lemon Ginger Marmalade
Brighten up your mornings with Ll's Meyer Lemon Ginger Marmalade—a vibrant, homemade preserve bursting with the tangy sweetness of Meyer lemons and the warm, spicy kick of fresh ginger. This recipe combines thinly sliced lemon rinds, softened to perfection, with a touch of grated ginger and just the right amount of sugar for a well-balanced, zesty treat. The careful simmering process draws out natural citrus flavors, while the addition of ginger elevates the marmalade with a sophisticated twist. Perfect for slathering over toast, pairing with scones, or enhancing your favorite cheese board, this recipe yields jars of sunshine that can be refrigerated for weeks or preserved for year-long enjoyment. Whether you're a seasoned canner or a first-time marmalade maker, this small-batch recipe is as rewarding as it is delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 Meyer lemons
- 4 cups Granulated sugar
- 2 tablespoons Fresh ginger (peeled and finely grated)
- 6 cups Water
Directions
Step 1
Wash the Meyer lemons thoroughly and slice them very thinly, removing seeds. You can use a mandoline or a sharp knife. Reserve all the juice that escapes while slicing.
Step 2
In a large non-reactive pot, combine the sliced lemons, their juice, and water. Cover and let the mixture sit at room temperature for 24 hours to soften the rinds.
Step 3
After 24 hours, place the pot on the stove over medium-high heat. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for about 30 minutes, or until the lemon rinds are tender.
Step 4
Add the granulated sugar and grated ginger to the pot, stirring constantly until the sugar dissolves. Turn up the heat to medium-high and let the mixture boil, stirring frequently to prevent burning.
Step 5
Continue cooking the marmalade for 20-30 minutes, or until it reaches the gel stage (220°F on a candy thermometer). To test if it has set, drop a small amount onto a chilled plate, let it cool, and push it with your finger. If it wrinkles, it’s ready.
Step 6
Remove the pot from heat and skim off any foam that has formed on the surface.
Step 7
Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes if canning for shelf stability.
Step 8
Allow the jars to cool completely before storing. The marmalade can be stored in the refrigerator for up to 3 weeks or on the shelf for up to a year if properly canned.
Nutrition Facts
| Serving size | (2855g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3182.0 |
| Total Fat 0.8g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 51.6mg | 0% |
| Total Carbohydrate 839.2g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 815.3g | |
| Protein 2.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 245.4mg | 0% |
| Iron 0.7mg | 0% |
| Potassium 852mg | 0% |
Source of Calories