Recipe: Lemon or Lime Marmalade with Variations and Ginger Marmalade

LEMON OR LIME MARMALADE WITH VARIATIONS

3 lbs. lemons
15 cups water
6 lbs. (12 cups) white sugar

Wash all the lemons thoroughly in warm water, remove the stalks. Cut them in half and squeeze out the juice. Remove the pips, cut away excess pith if it is very thick and tie the excess pith and pips (seeds) into a muslin bag. Slice the skins into matchstick strips and place these in the cooking pan with the juice, pit and pips and the water. Bring to the boil and simmer until the strips of skin are very tender. Remove the muslin bag and squeeze out any liquid.

Add the sugar, bring to the boil again, stirring until the sugar is dissolved. Boil rapidly until the setting point is reached. Skim.

Allow the marmalade to cool slightly before pouring it into hot sterilized jars. Cover. Process in boiling water bath 15 minutes.

LEMON GINGER MARMALADE:
Make as above. Add 4 oz. chopped crystallized ginger at the same time as the sugar.

SPICED LEMON MARMALADE:
Make as above. Place either 8 whole cloves or 1 stick cinnamon in the muslin bag with the pith and pits.

From: skaytes, rec.food.recipes, 3-1-2001

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GINGER MARMALADE

"I couldn't find a recipe for ginger marmalade so I adapted one from lime marmalade. Very good: spicy hot and sugary; goes great with buttered toast. Not for weight watchers. Also very good on English Muffins!"

I buy fresh ginger - it will have a shiny skin - in a Asian market, about a kilo, 2.25 to 2.50 pounds. Now the hard part: peel it. OK, now I chop it medium fine and cover it with water for a day or two.

Then add an equal volume of sugar to the ginger and water volume. Juice of a couple of lemons will make it set so add that. The boil the devil out of it until it passes the gel test on a plate or silver spoon.

Store in the refrigerator or put in sterilized jars, cover and process in boiling water bath 15 minutes.

Source: Bob Noyes, rec.food.cooking, 1-19-97