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!
Meyer Lemon Ginger Marmalade
- 2 pounds Meyer lemons preferably organic
- 4 cups water
- 4 cups granulated sugar
- 1/4 cup finely grated ginger
- 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.
- 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.
- The next day, combine the lemons, soaking water, sugar, and ginger in a large, non-reactive pan.
- Place the pan on the stove and set the burner to high.
- 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.
- While the marmalade cooks, prepare a boiling water bath canner and 5 half pints.
- Test for set using both the plate and temperature tests (required temp is 220F).
- When you deem that the marmalade is done, remove the pot from the heat.
- Funnel the finished marmalade into the prepared jars, leaving 1/2 inch headspace.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- 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.
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.
Marmalade with cream cheese on a bagel is something I can’t believe I lived so long without!
I’d give it to my friends who make marmalade and then hope for a jar in return! 🙂
Ack! I need to order lemons!
I love lemons! To cook with, look at, put in water or can!
Those jars are made for something lemony!
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.
I would love to make some marmalade! My husband’s favorite.
Ginger and lemon sounds lovely! ?
I think I would have to pickle some, make some curd and perhaps candy a few!
I would make lemon bars!
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
Lemon Pickles? Is that a thing? It probably should be.
Meyer Lemon Marmalade is the best.
I bet this marmalade is delicious:)
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!
I haven’t preserved anything since last August! These lemons would get me back in the habit!
So many choices! Perhaps some lemonade concentrate…
Lemon Ladies lemons are awesome. I made salt-preserved lemons last year and would like to try some curd this year.
I would love to try Lemon Ladies lemons to make lemon curd
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!
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.
I would definitely make some lemon curd!!! If theres enough lemons, also a small batch of Marmelade.
I would.make.the Meyer lemon ginger.marmalade, of course!
Both marmalade and preserved Meyer lemons are a wonderful addition to lamb stew… thank you for the opportunity!
I’d love to try salt preserved lemon and lemon jelley! The lemon-ginger marm sounds wonderful too!
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!
Yum! I love making lemon curd and drying lemon slices with these spectacular lemons!
Putting this marmalade on my list of things to can! I love to use Meyer lemons to to make curd and salt preserved lemons.
Thanks to the Food in Jars Challenge last year, I cannot live without preserved lemons!
I have never tried marmalade, but Meyer lemons and beautiful jars are a great incentive!
Lemon curd – great for lots of things, but best just eaten with a spoon out of the jar 🙂
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.
I’d make delicious lemon bars!
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!
I am excited to try this lemon marmalade!!
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!
The marmalade recipe sounds delicious!
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!
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!
Meyer are my favorite this time of year!
Marmalade, ice cream, freeze juice and zest
I would make more marmalade this winter! I’m loving lemon so much these cold days.
I would love to make a marmalade with Meyer lemons and some Florida oranges that came my way.
Marmalade with lemon verbena leaves or salt preserved!
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.
Your giveaways are always so amazing! I hope I win! Those are the cutest little jars!
Love Love all things citrus! Marmalade, preserved in salt, lemon curd…
I’ve made lemon curd and marmalade — love having lemon curd on english muffins!
Excellent giveaway! Love both the Lemon Ladies lemons and those sweet little jars.
My favorite way to preserve lemons is lemon curd. And lemonade concentrate. And strawberry meyer lemon marmalade.
Oh my! Strawberry Meyer lemon marmalade sounds absolutely divine!
Candied Meyer Lemon Slices in Syrup…my favorite!
Your Meyer Lemon Ginger Marmalade looks and sounds amazing. I am craving lemon so much this winter! I would love to make this! Thanks so much.
I haven’t made marmalade yet, but especially during cold season I like tea with lemon and sugar. A couple of years ago I saw a Youtube video in which a person sliced a lemon thinly, then stacked the slices with sugar in a jar and put it in the fridge — resulting in nicely-balanced syrup and lemon slices that last for a couple of weeks (as long as the slices are submerged in syrup). A slice and a bit of syrup is perfect for my tea!
I would definitely try making lemon marmalade.
I was lucky enough to be gifted two Ponderosa lemons and have been trying to find the time to make marmalade with them. Tonight’s going to be the night! Wish me luck…never worked with them before (but made marmalade before) , but a bit terrified to mess up this gracious gift.
YUMMY!! I’ll take two please!
I think I would try this recipe. I made a lavender lemon marmalade in December, but unfortunately managed to scorch it…all was not lost, but the flavor is not as delicate as I had planned on.
I’m not sure what I’d do with them… I’ve never had the pleasure of working with Meyer lemons before. I’d love to find some good Florida strawberries and make strawberry-lemon marmalade.
Marmalade, of course! And I have this lovely recipe for strawberry lemon compote. YUM!
I so wish I grew meyer lemons.
Sometimes I simply juice ’em and freeze up in ice cube trays. You’ll be amazed how often a couple tablespoons of lemon juice comes in handy and so easy!
I’m gave out my Lavender Meyer Lemon Marmalade like it was treasured gold last year, which it is! This recipe changed my mind about marmalade forever! I’m feasting on a bit of this treasure now with my morning toast.
Love this giveaway! Thank you!!
I would like to make some marmalade. Several family members love marmalade!
Those are cute jars? I am curious at how many jars do you seal each year?
Love all things Lemon!
I almost always add ginger to my Meyer Lemon Marmalade. I love it so much. It’s amazing in yogurt.
I’ve never made lemon marmalade before but it sounds wonderous!
My husband loves Marmelade so I’d start with that. Thank you so much for giving.
Marmalade for my father-in-law!!
Thanks from Australia. We have Meyer and Eureka [which is more bitey] so we will try doing two batches.
First time making Marmalade so I started out a bit skeptical. I tasted it as I was putting it into jars and thought maybe I had added too much ginger. I let the jars sit and get happy for a couple of weeks and boy was I surprised when I opened jar. It is delightful, so bright and flavorful, like a spoon full of sunshine. This is definitely on my make again list. Thanks for doing the challenge and encouraging folks to step outside their comfort zone!!