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Lemon ginger Marmalade
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Cut lemons into quarters and slice thinly. Remove and save the seeds in a bowl with 1/2 cup water. Put lemon slices in another bowl and cover with 3 cups water. Cover each bowl with plastic wrap and let sit for 24 hours at room temperature. Next day put lemon slices and their water in saucepan. Tie seeds in a small piece of cheese cloth and add them and their water to sauce pan. Bring to simmer for 45 min. Puree peeled ginger root with 1/4 cup water and strain to get 1/4 cup ginger juice. Remove seeds from saucepan and add ginger juice. Bring to boil and add liquid pectin. Boil one minute or til set. Pack in jars and process 15 minutes in a boiling water bath.
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