Homemade Lemon Marmalade
A delightful jam that's sweet and tart, made from fresh lemons and sugar, with a hint of spicy ginger. Delicious on toast or a peanut butter and marmalade sandwich.
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Ingredients
- 1 ¾ lbs lemons (4 large or 8 small lemons)
- fresh ginger root (optional)
- 5 cups water
- 3 cups granulated sugar
Instructions
- Wash the lemons and slice off about 1/2 - 3/4 inch from each end. Discard the ends.Note: Meyer lemons will make a sweeter, more fragrant marmalade than the more sour Eureka lemons.
- On a cutting board with a groove that can catch the juice, cut the lemons in quarters, lengthwise. Thinly slice the lemon quarters; use a good chef's knife and slice as thinly as possible. Remove and discard the seeds.
- Scrape the lemon slices and all of the juice into a large saucepan. If using the fresh ginger root, peel a 2-3 inch piece, finely chop the ginger, and add it to the saucepan.
- Add the water to the lemons, and bring to a boil over medium/high heat. Reduce heat to medium or medium/low and boil at a steady boil, covered, for 30 minutes.
- Add the sugar and bring to a boil again. Reduce the heat and let the lemons simmer steadily, uncovered, stirring occasionally for 1 - 1 1/2 hours, until soft and sweet, and syrupy.
- Ladle the marmalade into clean glass jars. As it cools, it will thicken and set into a jam-like consistency. If it ends up too thick and jelled after cooling, then you can add a bit more water for a more "spoonable" consistency.
- If using immediately, keep in the refrigerator and use within 1 month. This marmalade can also be frozen in the jars for later use. Be sure to leave 1/4 inch headspace at the top of the jars to allow for expansion in the freezer.
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