Zesty Lemon and Ginger Marmalade (gf)
This is a beautifully soft-set marmalade and by removing all the white pith from the lemons, cooks to a jewel-like glow without excess bitterness.
5 large lemons (about 1 kilogram)
4cm piece fresh ginger, peeled and thinly sliced lengthways
600 grams jam-setting sugar
¹⁄ cup finely chopped crystallised ginger
Put a few small saucers in the fridge to chill.
Peel the skin from the lemons with a potato peeler then cut into ½cm-thick strips. Place in a large pot. Cut the bottom and top off each lemon then, using a sharp knife, cut down the sides to remove all the white pith. Quarter each lemon, cut out any tough pithy, centre core and remove the pips. Roughly chop and place in the pot along with the juice on the board. (I do one lemon at a time). Add the water to the pot.
Cut the ginger into thin matchsticks, add to the pot and bring to the boil. Reduce the heat and simmer for 40 minutes until the peel has softened. The peel won’t soften any more once the sugar is added.
Take off the heat and stir in the sugar and crystallised ginger. Place back over a very low heat and leave until the sugar has fully dissolved, stirring occasionally.
Once the sugar is dissolved, increase the heat to high and cook at a rapid boil for 10 minutes.
To test the marmalade for setting point, put a teaspoonful of marmalade on one of the chilled saucers and leave for 30 seconds. Drag your finger through it and if the marmalade leaves a clean line through it, then it is set. If it immediately runs together, it hasn’t set and you need to cook it for another 2 minutes then test again. Repeat if needed.
Take the marmalade off the heat and leave to cool for 15 minutes as this will prevent the lemon pieces from rising to the top of the jars. Take the hot jars out of the oven (see Cook’s note). Give the marmalade a gentle stir in one direction to disperse any small air bubbles then carefully pour into the jars and seal.
MAKES ABOUT 3 CUPS
To sterilise jars, preheat the oven to 160°C regular bake. Wash the jars and lids in hot soapy water, rinse, place the wet jars and lids on a baking tray and place in the oven for 10-15 minutes.
COOK’S NOTE:
6 cups water