‘Tis the Season: make this Lemon-Ginger Marmalade

Here’s a nice gift for friends and family
(after Fran Irwin via SF Chronicle)


6 medium-size Meyer lemons

6 cups water

About 6 cups sugar (try less)

3 ounces fresh ginger (or more), peeled & shredded


Thinly slice the lemons, discarding ends and seeds (you should have about 3 cups of lemon slices)

Place in a glass or stainless steel bowl, add water, cover, and let stand overnight

Transfer lemons and water to a large, heavy-bottom pan;  boil for 10 minutes;  remove from heat, cover and let stand overnight.

Measure the lemon-water mixture;  for each cup, add about 3/4 cup sugar (try less).  Add the ginger;  stir well to mix.  Bring to a boil, stirring, until the sugar dissolves.  Reduce heat a little and boil until the mixture reaches 221* on a candy thermometer.  Watch carefully and reduce heat during the last stage of cooking so the marmalade does not scorch.

Ladle the marmalade into hot, sterilized pint-size canning jars (read canning directions to sterilize).  Tighten lids.  Label and decorate.