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Lemon Ginger Marmalade

  • 3 large lemons peeled, cut in thick slices
  • 3 3/4 cups cold water
  • 1 piece ginger - 4 inches by 1 inch
  • 4 cups sugar

Cut off lemon ends. Cut lemons lengthwise into quarters, then cut crosswise in thin slices, removing and reserving seeds. Place lemon seeds in a small bowl. Place lemon slices in medium bowl. Add 1/2 cup of cold water to the bowl with the seeds and 3 cups of cold water to the bowl with the lemon slices. Cover both bowls with plastic wrap and let stand for 24 hrs at room temperature. Transfer lemon slices with their soaking water to a heavy, large saucepan. Strain the water from bowl with seeds into the same large saucepan. Wrap the seeds in cheesecloth; tie with string and add to the pan. Bring lemon slices and seeds in water to a simmer over medium high heat. Cover the pan partially and let the mixture barely simmer. Cook 45 minutes, stirring occasionally. Puree the sliced ginger with 1/4 cup water in a food processor, stopping to scrape down sides of bowl. Strain the mixture through sieve, pressing down on the solids with a spoon. Reserve 1/4 cup of the ginger juice. Remove the seed bag from the saucepan and squeeze it between two spoons so the liquid goes back into the pan. Add the sugar to the lemon mixture and stir until sugar is dissolved. Add reserved 1/4 cup of ginger juice. Simmer the mixture, uncovered, until it reaches the jell stage, about 1 hour. (To test, remove the pan from the heat. Fill a chilled spoon with preserves, then slowly pour preserves back into the pan. The last 2 drops should merge and sheet off the spoon. 1 Tbsp of preserves spooned onto a chilled plate and frozen for 2 minutes should wrinkle when gently pushed with a fingertip.) Spoon preserves into a clean hot jar to 1/4 inch from top. Immediately wipe the rim, using a towel dipped into hot water. Place the lid on the jar, seal it tightly with a screw band. Fill the rest of the jars, and arrange them on a rack set into a large pot. Cover with boiling water by at least 1 inch. Cover the pot and boil for 15 minutes. Remove the jars from the water bath and cool them to room temperature. Store in a cool dry place for up to 1 year. Refrigerate jars after opening. If the preserves have not been processed in a water bath, cover and refrigerate.

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