Meyer Lemon, Orange and Fresh Ginger Marmalade

• Produce

  • 1 tbsp Ginger, fresh
  • 5 Meyer lemons, medium

• Baking & Spices

  • 4 1/4 cups Sugar
  • 1 box Sure jell powdered fruit pectin

• Liquids

  • 3/4 cup Water

• Other

  • 3 4 medium naval oranges*

Found on thecafesucrefarine.com

Description

Ingredients

• 5 medium Meyer lemons*
• 3-4 medium naval oranges*
• 1 tablespoon peeled, finely minced fresh ginger
• 4¼ cups sugar
• ¾ cup water
• 1 box SURE JELL powdered fruit pectin

Directions

• Prepare glass jars or plastic containers and lids by washing them in hot soapy water or in a dishwasher. I like to use ½ pint and ¼ pint size jars, but feel free to use any size.
• Remove the colored part of peel from the lemons and oranges using a vegetable peeler or zester. I like to use one of these. It works perfectly to remove small strips of zest. If you use a vegetable peeler, cut the peel into thin slivers, or finely chop. Peel and discard the remaining white part of peel from the lemons and oranges. Finely chop the fruit, discarding any membranes and saving any juice. Mix fruit and juice with the slivered peel and fresh ginger. Measure 2-1/3 cups of the fruit mixture into a large bowl. If you have extra discard or save for another use. Stir in sugar. Microwave on high for 3 minutes, stirring every minute. Allow to sit for several hours stirring occasionally until all sugar crystals are dissolved. If necessary microwave again for 3 minutes to dissolve any remaining sugar crystals.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir continuously for 3 minutes.
• Fill all containers immediately to within a ½ of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using.