This Easy Lemon Ginger Marmalade is going to be a great addition to your breakfast table. It is zesty from the lemon and it has a warming sensation thanks to the ginger. I love a nice pot of jam or marmalade to spread on slices of hot buttered sourdough toast.
There is a bit of fiddly work to get the zest from the lemons at the start of this recipe but it is worth it! You will need to use a canner to preserve the marmalade and I recommend preparing the canner, jars, and lids before you start so that everything is ready to go when you need it.
To make Easy Lemon Ginger Marmalade, you will need the following ingredients:
Remove the lemon zest using a vegetable peeler. Slice the zest thinly.
Cut the white pith from the zested lemons to expose the juicy parts of the lemon segments.
Cut the lemon segments away from the membrane. Do this over a bowl to catch the juice.
Discard any seeds and membrane.
In a large Dutch oven or jam saucepan, combine the lemon zest, baking soda, and water. Bring the mixture to a boil over high heat. Reduce heat and simmer gently for 5 minutes. Remove the saucepan from the heat and set aside.
Add the lemon and coarsely grated ginger to the saucepan and whisk in the pectin until it is fully dissolved.
Bring the mixture to a boil over high heat, stirring constantly. Add all of the sugar and bring the mixture to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim the foam from the top.
Spoon or ladle the hot marmalade into sterilized jars, leaving ¼ inch space at the top of each. Wipe the rim of each jar and place the lids on tight.
Place the jars carefully in a canner with enough water to cover them. Bring to a boil and process for 10 minutes. Remove the lid and leave the jars sit for 5 minutes before taking them from the canner and allowing them to cool completely.
I love to eat this jam spread on freshly toasted sourdough.
Make a batch of Easy Lemon Ginger Marmalade soon - you will fall in love with its citrusy sweetness and the hint of warmth from the ginger! If you try it, come back soon to leave a review!
In reply to Miranda:
Hi Miranda! Thank you for paying attention to our recipe!
Our chef used coarsely grated ginger.
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