Mother Earth Living

Ginger, Mint and Meyer Lemon Marmalade Recipe

This refreshing Ginger, Mint and Meyer Lemon Marmalade is mild enough to eat right out of the jar.
By Elizabeth Field
January 2013
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“Marmalade” features more than 50 recipes and variations to choose from, ranging from sweet Double Ginger Pear Marmalade to savory Red Onion Marmalade. A variety of bread recipes are also included, resulting in supreme pairs of fresh-from-the-oven baked goods and bittersweet preserves.
Cover Courtesy Running Press

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Marmalade (Running Press, 2012), by veteran food writer Elizabeth Field, contains 50 traditional and inventive marmalade recipes devised for the grown-up palate that will add a touch of elegance to everyday fare. This Ginger, Mint and Meyer Lemon Marmalade recipes is from chapter 3: Citrus Marmalades.

You can purchase this book from the Mother Earth Living store: Marmalade.

You could eat this marmalade right out of the jar. Its notes of Meyer lemon, ginger, and garden-fresh mint are delicate and lingering. I use raw cane sugar in this recipe because I find it less cloying than white granulated sugar, but either choice would be fine. For plain Meyer lemon marmalade (delicious in itself), simply omit the ginger and mint. This marmalade would go well with crumpets or warm oatmeal scones, along with a cup of jasmine tea, or use it as an accent to complement cold roasted chicken or lamb.

Ginger, Mint and Meyer Lemon Marmalade Recipe 

• 4 Meyer lemons
• 1 (1 inch) piece of fresh ginger, peeled, and thinly sliced
• 1 1/4 cups natural cane or granulated sugar
• Small handful of fresh mint leaves, finely chopped

1. Slice the lemons in half lengthwise and, using a paring knife, remove the thick white membrane in the center of the fruit. Use the tip of a knife to pick out the seeds; discard. Cut the lemon halves into 1/16-inch; you should have 1 1/2 cups of lemon slices. (To make up any difference, use regular lemon slices.)

2. Place the lemon slices, ginger, and 1 1/2 cups water in a small, heavy-bottomed saucepan. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the rinds are tender when pierced with a fork. Add additional water to the saucepan if the water level sinks down too low and there is any danger of burning.

3. Stir in the sugar and bring back to a boil. Immediately reduce the heat and let simmer for about 10 to 15 minutes, or the mixture has thickened and a candy thermometer reads 220ºF. Use the “wrinkle test” to double-check for a firm set. Let stand in the saucepan for 5 minutes and add the mint before ladling into hot, sterilized canning jars, leaving 1/4 inch of headspace. Seal. Process the jars in a hot water bath for 5 minutes. When thoroughly cool, label jars. Store in a cool, dark place. Yields 2 cups.

Additional Homemade Marmalade Recipes:

Cut-Rind Seville Orange Marmalade recipe
‘In the Pink’ Grapefruit Marmalade recipe

Reprinted with permission from Marmalade © 2012 by Elizabeth Field, Running Press, a member of the Perseus Books Group. Buy this book from our store: Marmalade: Sweet and Savory Spreads for a Sophisticated Taste.

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