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.
Meyer Lemon Ginger Marmalade
Ingredients
- 2 pounds Meyer lemons preferably organic
- 4 cups water
- 4 cups granulated sugar
- 1/4 cup finely grated ginger
Instructions
- 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. The yield for this recipe typically lands between 4 and 5 half pints. You may only get 4 half pints, but it's always good practice to prepare for the largest possible yield, just in case.
- 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.
I would love to make marmalade!
Would like to try salt preserving as it seems very popular in some new cookbooks.
I would love to try this recipe out!
I would have to make this marmalade.
I would try salt preserving the lemons. That would be new and exciting!
For those of you who can’t find the lemons, please check out The Lemon Ladies on Facebook or by typing it into a search engine. They get your order out promptly, and you will never be disappointed. I’ve been ordering my box of sunshine for a few years now. You should, too!! I’m definitely going to make this ginger marmalade, a combination of my two favorite things!
I’m torn! I love marmalade, but I’d also like to make candied lemons or limoncello.
Marmalade! I’d also love to try candied lemon peel.
I just ordered my first box of Lemon Ladies Lemons. They were beautiful! Everyone loves the Meyer Lemon Sugar so far. It’s too early to tell about the Preserved Lemons, but we’ll find out in a few weeks!
lemon ginger marmalade
OMG! Most beautiful lemons ever! I just love using fruit from Lemon Ladies…I just made whole fruit jam and I feel a need to put up some more curd. 🙂
Preserved lemons. Lemon Curd. Marmalade.
I would store some puréed preserved Meyer lemons in the jars! I love being able to just dip a spoon in and not have to chop 🙂
I have been dreaming of a delicious lemon marmalade. And lemonade. And maybe some lemon ice cream.
Besides Marmalades and making Lemon Strawberry concentrate to can as well. I love to make candied Lemon Peels and put them in pretty or unusual jars or containers
made grapefruit last year – would try lemon this year!
I think I am going to give marmalade a try.
What a nice giveaway! I love marmalade, and will be making this very soon!
Intriguing, Marisa. If not preserving, what is your new book about?
It’s about cooking and baking with preserves!
I’ve been meaning to make limoncello but this looks very good too!
I would love to make marmalade – it would be beautiful in these jars!
I would love to make limoncello and lemon curd from the meyer lemons.
Love Meyers lemons. Recipe looks good.
I would make marmalade and sugared lemon peel dipped in chocolate – both are so perfect anytime of year!
I love Meyer lemons this time of year as it signals the coming of spring despite the freezing rain falling outside the window today.
I love making salted lemons.
I would love to try making some ginger meyer lemon marmalade…it sounds divine!!
I just finished a ginger meyer lemon marmalade a couple days ago, it’s delightful and is make it again in a heartbeat!
I just dehydrated Meyer Lemons to use in iced tea. My husband adds them to his gin. Delish!
I just dehydrated Meyer Lemons to use in iced tea. My husband adds them to his gin. Delish!
I would try my hand at the Meyer Lemon Ginger Marmalade in this post! Thank you!
Meyers make delicious salt-preserved lemons – that would be perfect for these jars!
Meyer Lemons seem difficult to get in the grocery store, so I’m definitely excited to learn about Lemon Ladies!
I think it’s time to give marmalade another try
Oh, yum! This looks amazing. I will have to try this.
Marmalade!
Thank you for such a lovely giveaway! I would certainly be making this ginger lemon marmalade if I happen to be the lucky winner. I like the idea of leaving the ginger grated and maybe even adding a few teaspoons of ginger juice. I love a good punch of ginger.
I’m pretty sure I’m the only one that would eat a marmalade. Which is funny considering how much the other half loves lemon.
I made cara cara orange ginger marmalade from the original FIJ book two weeks ago! I over-cooked it, and it was a sticky mess. Last weekend my partner opened up all the sealed jars, heated the marmalade, added water, and re-canned it at a much more suitable texture.
I would love to try a similar project with the meyer lemons, but I promise to buy a candy thermometer first! 🙂
I love the Lemon Ladies! Got a box for the first time last year and it was an absolute ray of sunshine. My favorite way to preserve lemons is by salt preserving them–so yummy to throw into a pot of grains and greens.
salt-preserved lemons, and lemon shrub
I love getting lemons from the Lemon Ladies! There is nothing like making sunny lemon curd during a snowy winter here in the Northeast!
Love Lemon Ladies already and this recipe looks and sounds amazing. The jars are so unique, love them.
Ooh, this recipe would be the perfect way to put up lemons!!
I think I would preserve these lemons as a marmalade and maybe a curd. Never done curd before but I have tasted it and it is really good on English muffins for breakfast.
You had previously turned me to Lemon Ladies Orchard and have had the pleasure of ordering from Karen. My favorite item to prepare is lemon curd. Those jars are sweet!
I would probably try the recipe for marmalade that you just posted – it looks really good!
For some reason I have never tried making marmalade. This looks like a clean and simple recipe to try!
I loved getting my lemons last year. Made a ton of strawberry meyer lemon goodies.
I would definitely preserve these somehow as marmalade in those beautiful jars. I keep wanting to try marmalade, but getting meyer lemons in the part of the country I am from (way, way northern Wisconsin) is pretty much impossible.