Lemon Ginger Marmalade

Bright and zesty, this marmalade combines thinly sliced lemons with slivers of fresh ginger. It’s less bitter than traditional orange marmalade and delivers a warming kick.

Ingredients

• 4 large lemons
• 4 cups water
• 4 cups sugar
• 2 inches fresh ginger, peeled and sliced thin

Instructions

1. Halve lemons lengthwise, remove seeds and slice thinly. Combine with water and sliced ginger in a non-reactive pot and soak overnight.
2. Bring mixture to a boil, then reduce heat and simmer until peels are tender, about 45 minutes.
3. Add sugar and cook over medium-high heat, stirring constantly, until the marmalade reaches 220°F and passes the wrinkle test.
4. Pour hot marmalade into sterilized jars, leaving 1/4-inch headspace. Wipe rims and apply lids.
5. Process in a boiling-water bath for 10 minutes. Cool completely before labeling.

Spread this marmalade on scones or use it as a glaze for roast chicken or salmon. The ginger provides gentle heat that offsets the tartness of the lemons.