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.
Meyer marmalade Meyer marmalade with ginger. Meyer lemon ginger concentrate preserved lemon slices. Honey lemon slices lemonade.. Meyer lemons curd.
I’m new to canning, but is it possible to can lemon curd for pies? I love making Lemon Meringue Pie and it’d be nice to have some ready made filling in the cupboard 🙂
I would use in a way to make a savory dish. I overloaded on sweets this year.
Excited to try some marmalade. I’ve never made this but it looks so easy to do! I saw meyer lemons in the store yesterday – I’m going back today to get some to make this!
I really enjoyed last year’s marmalade challenge but this year would want to try my hand at lemon curd.
Marmalade!
I’m going to pick up some meyer lemons today to make small batches of salt preserved lemons and lemon curd.
I can’t wait to make this, we had our kitchen torn up for the last month and now it’s back together. What a great time to make Marmalade.
More Meyer lemons would warrant more Meyer lemon syrup.
PERFECTION! I have so many Meyer lemons right now, I’m making this!!!
Make some curd and salted lemon’s!
Can’t wait to try this. I never had ginger in marmalade!
I love,love love marmalade!
Carol
time to make the marmalade!
I love Meyer lemon curd!
I have never used these, would be so excited to give it a try. I would use your method outlined before venturing out on my own.
I’ve hardly been canning this year, but I love marmalade, and meyer lemons would be perfect!
Marmalade, for sure!
Definitely make marmalade. The jars are beautiful!
I would preserve some. I also roast the whole fruit till soft. Then puree and run through a fine china cap. Then use the puree as a base for dressings, enhancements in braised dishes. I also use it in pastry delights as well.
I’d probably do marmalade, but if I got a wild hair…I just might try the salt preserved lemons. Thanks for offering this giveaway 🙂
I would love to experiment mixing white chocolate candies with the marmalade for summer treats
I am in love with those jars! I’ve already gotten my shipment of lemons and made lemon curd and marmelade, but love the idea of lemon ginger, so this is next on my list.
Ginger marmalade sounds great. I would also dehydrate for my tea, & juice some & freeze for lemonade.
Marmalade is the obvious choice for good reason!
Citrus jelly has always sounded intriguing, but I love marmalade as well. Those little jars are adorable!
I’d definitely make marmalade! I loved making it for the first time last January.
I can’t wait to try this recipe! Thank you to all for the opportunity to win supplies!
Mmmmm……I’d make the marmalade!
I love using meyer lemon zest for making limoncello & the juice in cakes and cocktails so that’s what I would do.
I would love to try a lemon concentrate like Angela mentioned! That sounds delicious!
I made meyer lemon concentrate one year and it was sooo delicious with sparkling water.
I have a question. Can I use this recipe to make 2 pint jars to put up, and the leftovers to put in the fridge for use right away? I don’t have any 1/2 pint jars. I have a several larger jars, so I’d rather use those. Do I do everything the same way, just swap out the jars? Thank you.
You can totally do that and the processing time will not change.
I’d love to try to make this marmalade. Or a mixed citrus marmalade or jam. It’s hard to track down Meyer Lemons locally here in Maryland.
Perfect timing. I just bought a couple bags of Meyer Lemons. They don’t keep long so I need to use them before they start going bad. Thanks!
Definately marmalade! and a tiny bit of lemon cleaner :0)
Lemon marmalade
Lemons and Ginger! Wonderful❤️❤️❤️
I have never put up lemons, but would like to try marmalade
Meyer lemons are both exotic and fabulous for this Great Lakes cook. I adore lemons!
Love Myer lemons!
Definitely trying the ginger lemon marmalade!
Marmalade!
I’d make marmalade!
I bet the smell is amazing!
That marmalade recipe looks like the PERFECT way to preserve the lemons AND use the jars!
what a lovely giveaway. I love making marmalade, and eating it, and baking with it…..
I would try a lemon marmalade. I usually use up lemons before I need to preserve them, or I dry slices. I’ve never made lemon marmalade, just orange.
I would do just what you did and make marmalade then I’d have to make some lemon curd out of the rest!!
I would make preserved lemons or candied peels, or marmalade.