Welcome back to Vicky’s Country Home! Today, we’re diving into a bright, tangy treat that captures sunshine in a jar — Lemon Ginger Marmalade. Whether you love marmalade or have yet to fall for its unique tart-sweet flavor, this recipe might just win you over. Let's get started on creating this delicious, homemade preserve that’s perfect for your pantry!
Ingredients You’ll Need:
1½ to 2 pounds of lemons (about 6–8 medium lemons)
½ cup finely chopped, peeled ginger
1 package powdered pectin
6½ cups granulated sugar (yes, it’s a lot, but necessary for balancing the tartness!)
Step-by-Step Instructions:
1. Preparing the Lemons
First, wash your lemons thoroughly — organic lemons are ideal, but even non-organic must be scrubbed well to remove any pesticides. Carefully peel the lemons, making sure to avoid the bitter white pith underneath the skin. A shallow peel is key to a smooth, flavorful marmalade.
Once peeled, slice the lemon peels into thin strips. These fine strips are what give marmalade its classic, delightful texture.
2. Preparing the Ginger
Use a spoon to peel your fresh ginger — it’s quicker and wastes less than using a knife. Then mince the ginger finely. You’ll need about half a cup for this recipe.
3. Sectioning the Lemons
Cut off the ends of each lemon and remove the outer skin and pith until you see the pulp. Segment the lemons by cutting between the membranes, removing seeds as you go. You're aiming for about 1½ cups of lemon flesh and 1 cup of peel.
4. Cooking the Marmalade Base
In a large pot, combine the lemon peels, minced ginger, lemon segments, and 2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook until the lemon zest becomes tender and starts to break down — about 6 to 8 minutes.
5. Adding Pectin and Sugar
Whisk the pectin into the hot mixture until it’s fully dissolved. Then, gradually add the 6½ cups of sugar, stirring constantly. Increase the heat and bring the mixture to a vigorous boil that cannot be stirred down. Boil for exactly one minute, stirring the whole time to prevent sticking.
Pro Tip: Use a larger pot than you think you'll need to prevent boil-overs!
6. Final Steps Before Canning
After boiling, remove the pot from the heat and let it sit undisturbed for 5 minutes. Skim off any foam and double-check for stray seeds.
At this point, you can either:
Store: Pour into heatproof containers, let cool to room temperature, then refrigerate (good for up to 1 month).
Can: Water bath can the marmalade for longer shelf life (this is what we’re doing!).
7. Canning Instructions
Fill sterilized jars, leaving ½ inch of headspace.
Wipe the rims clean and place warm lids on top.
Process jars in a boiling water bath for 10 minutes (plus additional time for altitude adjustments — Vicky processed for 20 minutes at high altitude).
8. Enjoy Your Sunshine in a Jar!
Once processed and cooled, you’ll hear that satisfying "ping" as your jars seal. This batch yielded seven half-pint jars plus a little extra for immediate enjoyment.
The flavor of this lemon ginger marmalade is out of this world — bright, tart, sweet, and just a bit spicy from the ginger. If you prefer a softer peel, you can simmer your lemon peels a little longer before adding the pectin. But if you enjoy a bit of chew, like we do, the timing in this recipe is perfect.
Final Thoughts
Making homemade lemon ginger marmalade takes some prep work, but none of it is hard — just a bit time-consuming. And the reward is well worth the effort: jars full of golden sunshine to enjoy all year long!
If you love canning recipes or want more ideas for preserving your own food, be sure to subscribe and visit us again at Vicky’s Country Home. Happy canning!
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