Meyer Lemon Ginger Marmalade + Giveaway

One of the things that happens when I get close to a book deadline is that my life gets whittled down to the bare essentials. I work, I cook, I exercise, and I sleep. Things get very messy in my apartment, save for the moments of intense procrastination cleaning (the seams and edges of of my kitchen faucet have never sparkled so brightly).

Because the book I’m working on is not dedicated to preserving, my canning practice has really fallen flat in recent days. In fact, until I made this marmalade, it had been nearly a month since I’d canned anything. That’s the longest I’ve gone without firing up the water bath in the last decade.

However, no amount of book work is going to keep me away from Meyer lemon season. They’re only available for a short time each winter and since my order arrived from Lemon Ladies Orchard, I’ve been carving out little pockets of time to salt, dry, and preserve all that sunny lemon goodness.

For this batch of marmalade, I chose to boost the flavor with three ounces of finely grated ginger. I sometimes opt to add ginger flavor by juicing the ginger root, but because I’m short on time these days, I went for the quickest option that didn’t require cleaning another appliance.

I don’t mind having small bits of ginger flesh scattered throughout my marmalade. However, if you need the jelly component of your marmalade to be crystal clear, I suggest you make or buy ginger juice and use approximately 1/4 cup instead.

The other thing that got me excited to make this batch of marmalade was the fact that I had these snazzy Le Parfait 200 ml terrines in which to can it. I really enjoy using jars from Le Parfait because of their heft and sturdiness. They also make me feel instantly transported to Europe for far less money than a plane ticket.

Assembling Le Parfait jars for use is easy. Once you’ve given both the jars and the rubber gaskets a good washing with warm, soapy water, you fit the gaskets onto the lids, making sure that the easy-open tab is pointing off to the side of the jar (so that it doesn’t get in the way of the hinge or the clamp).

I warm them in my canning pot, and while filling take care to leave a little extra headspace, to ensure that there is plenty of space for the lids to close.

I’ve done a lot of writing about the art of making marmalade over the years, so I’m not going to rehash all those details here. If you’re coming to this post without ever having made marmalade before, I suggest you read these three posts before digging in.

Now, here is the fun part. I’ve partnered with my friends at Lemon Ladies Orchard and Le Parfait to offer a giveaway in conjunction with this post. Three lucky winners will get a Meyer lemon gift bag from Karen at Lemon Ladies containing three pounds of fruit and an eight-pack of 200 ml Le Parfait terrines (they hold about 7 ounces, just a touch less than a conventional half pint jar).

The giveaway runs until Sunday, February 4, 2018 at 12 noon Eastern time. Please use the widget below to enter!

a Rafflecopter giveaway

Meyer Lemon Ginger Marmalade

Yield: makes 4-5 half pints

Ingredients

  • 2 pounds Meyer lemons (preferably organic)
  • 4 cups water
  • 4 cups granulated sugar
  • 1/4 cup finely grated ginger

Instructions

  1. Wash the lemons. Cut away both the stem and blossom ends and slice each lemon into quarters. Cut away the thin strips of white pith from the interior of the wedges and use the tip of your knife to poke out the seeds. Cut each quarter into thin slices from top to bottom.
  2. Once all the lemons are sliced, place them in a bowl (along with any of their liquid that you were able to capture) and add 4 cups of water. Let the sliced lemons soak overnight.
  3. The next day, combine the lemons, soaking water, sugar, and ginger in a large, non-reactive pan.
  4. Place the pan on the stove and set the burner to high.
  5. Bring the contents of the pot to a boil and cook, stirring regularly, until the contents of the pot have reduced by at least half and are starting to shape up into marmalade. You may need to reduce the heat as cooking progresses so that you maintain a low boil without scorching the bottom of the pot.
  6. While the marmalade cooks, prepare a boiling water bath canner and 5 half pints.
  7. Test for set using both the plate and temperature tests (required temp is 220F).
  8. When you deem that the marmalade is done, remove the pot from the heat.
  9. Funnel the finished marmalade into the prepared jars, leaving 1/2 inch headspace.
  10. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  11. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
http://foodinjars.com/2018/01/meyer-lemon-ginger-marmalade/

Disclosure: Both Lemon Ladies Orchard and Le Parfait are providing the giveaway items at no cost to me. Le Parfait also provided the jars you see pictured here at no cost to me. No additional funds were provided. I paid for my lemons.

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280 Responses to Meyer Lemon Ginger Marmalade + Giveaway

  1. 201
    Abigail says:

    Marmalade with cream cheese on a bagel is something I can’t believe I lived so long without!

  2. 202
    Sara says:

    I’d give it to my friends who make marmalade and then hope for a jar in return! 🙂

  3. 203
    Ashley B says:

    Ack! I need to order lemons!

  4. 204
    TINA says:

    I love lemons! To cook with, look at, put in water or can!

  5. 205
    Val says:

    Those jars are made for something lemony!

  6. 206
    Lindsay says:

    I love Meyers, especially for curd or marmalade, but also Thomas sliced on homemade pizza with arugula and black olives. One of my favorite breakfasts is plain Greek yogurt with dates and a spoonful of Meyer lemon marmalade.

  7. 207
    Lori Williams says:

    I would love to make some marmalade! My husband’s favorite.

  8. 208
    Kay says:

    Ginger and lemon sounds lovely! 🍋

  9. 209
    Alyson says:

    I think I would have to pickle some, make some curd and perhaps candy a few!

  10. 210
    Lisa J says:

    I would make lemon bars!

  11. 211
    KC says:

    I made a bunch of tangelo marmalade last year and it’s been a pleasure to eat it over the months. It would be great to do the same with Meyer lemons this year

  12. 212
    Meyerslemon says:

    Lemon Pickles? Is that a thing? It probably should be.

  13. 213
    Laurie says:

    Salt-preserved!

  14. 214
    Leslie says:

    Meyer Lemon Marmalade is the best.

  15. 215
    Sydney says:

    I bet this marmalade is delicious:)

  16. 216
    Aleda E says:

    I love the idea of incorporating ginger into the jam. Last year I made blueberry and Meyer lemon preserves- they were a hit. Still salt preserved lemons are a staple in our home. Thanks for the inspiration!

  17. 217
    Dory says:

    I haven’t preserved anything since last August! These lemons would get me back in the habit!

  18. 218
    Chrissy b says:

    So many choices! Perhaps some lemonade concentrate…

  19. 219
    Terri says:

    Lemon Ladies lemons are awesome. I made salt-preserved lemons last year and would like to try some curd this year.

  20. 220
    Cynthia says:

    I would love to try Lemon Ladies lemons to make lemon curd

  21. 221
    Liana Krissoff says:

    This looks incredible. I don’t know why I’ve never thought to combat me Meyer lemon and ginger in a preserve, but of course!

  22. 222
    Sue Swanson says:

    Love, love lemons – prefer lemons to chocolate! (I know, weird, huh?) I haven’t done much canning the last couple of years but life is settling down and this giveaway would be the best push! Thank you, Marisa.

  23. 223
    Danielle says:

    I would definitely make some lemon curd!!! If theres enough lemons, also a small batch of Marmelade.

  24. 224
    Lisa B says:

    I would.make.the Meyer lemon ginger.marmalade, of course!

  25. 225
    Sara Farley says:

    Both marmalade and preserved Meyer lemons are a wonderful addition to lamb stew… thank you for the opportunity!

  26. 226
    Peggy says:

    I’d love to try salt preserved lemon and lemon jelley! The lemon-ginger marm sounds wonderful too!

  27. 227
  28. 228
    Megan says:

    I’d love to try the FIJ recipe for Meyer lemon jam. I’ve never made my own lemon curd and would also like to give that a try!

  29. 229
    Christina says:

    Yum! I love making lemon curd and drying lemon slices with these spectacular lemons!

  30. 230
    Taylor says:

    Putting this marmalade on my list of things to can! I love to use Meyer lemons to to make curd and salt preserved lemons.

  31. 231
    Sheila says:

    Thanks to the Food in Jars Challenge last year, I cannot live without preserved lemons!

  32. 232
    Julie says:

    I have never tried marmalade, but Meyer lemons and beautiful jars are a great incentive!

  33. 233
    Kathy K says:

    Lemon curd – great for lots of things, but best just eaten with a spoon out of the jar 🙂

  34. 234
    Sarah says:

    I am so glad you always remind us about Meyer Lemon season… This recipe looks amazing! Though I’m still wanting to try the Limoncello from the Naturally Preserved book.

  35. 235
    melanie huttner says:

    I’d make delicious lemon bars!

  36. 236
    Margaret says:

    I was going to say lemon curd was my favorite way to preserve lemons, but then I remembered you have to keep it in the fridge, so maybe it isn’t a preserve. Regardless, that is what I would do with some of my lemons from the Lemon Ladies. I’d also make lemonade for my kids because it’s gray and rainy and there hasn’t been any snow. Lemonade makes everything better. Thanks Marisa!

  37. 237
    Cadie says:

    I am excited to try this lemon marmalade!!

  38. 238
    Leau says:

    I love Meyer lemon salad dressing…I use the juice and zest and honey we produce along with s&p, good olive oil and what ever fresh herb I have, my favorite is thyme. But that marmalade looks sooooo good!

  39. 239
    Linda says:

    The marmalade recipe sounds delicious!

  40. 240
    Aimee says:

    I’ve been reading and re-reading your blog regarding lemons and citrus for weeks. It’s citrus season here in Southwest Florida (what’s left from Irma damage) and I’m trying to enjoy it to the fullest. I’m a new canner and I’m so thankful for your small batch recipes. Lots of room to experiment and we will have plenty of lemon, orange and grapefruit goodness saved to enjoy for the scorching hot SW FL summer!

  41. 241
    Christine says:

    Oh my goodness! I just ordered my first box of meyer lemons from the Lemon Ladies this year, and they were so amazing! It’s definitely going to be an annual event for me!

  42. 242
    Elizabeth Fallat says:

    Meyer are my favorite this time of year!

  43. 243
    Dyane Frig says:

    Marmalade, ice cream, freeze juice and zest

  44. 244
    tamika says:

    I would make more marmalade this winter! I’m loving lemon so much these cold days.

  45. 245
    Kathleen says:

    I would love to make a marmalade with Meyer lemons and some Florida oranges that came my way.

  46. 246
    Jen says:

    Marmalade with lemon verbena leaves or salt preserved!

  47. 247
    Claire says:

    I would love to try this! A local farmer is growing lemons under hoops so I’ve been looking for a good Meyer lemon recipe.

  48. 248
    Kelsey says:

    Your giveaways are always so amazing! I hope I win! Those are the cutest little jars!

  49. 249
    Dana says:

    Love Love all things citrus! Marmalade, preserved in salt, lemon curd…

  50. 250
    ayesha says:

    I’ve made lemon curd and marmalade — love having lemon curd on english muffins!

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