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.

| January 2013

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.)

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