Easy Lemon Ginger Marmalade

My husbands favourite. So I decided to give it a bash. Buying the Jam sugar with the pectin already added makes jam making quick and easy.

Easy Lemon Ginger Marmalade

Ingredients

• 6 small lemons
• 1/2 teaspoon baking soda
• 2 1/2 cups water
• 1 cup coarsely grated gingerroot (about 12 oz.)
• 1kg Jam sugar

Directions

1. Prepare canner, jars, and lids. I usually either wash in dishwasher or wash and then dry in a warm oven.
2. Using a vegetable peeler, remove the zest (the yellow part of the peel) from the lemons in strips. Cut strips into thin slices.
3. Using a sharp knife, cut the white pith from lemons, exposing the juicy parts of the segments. Working over a large bowl to catch juice, cut the lemon segments from membrane. Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl. Fish out any seeds that fell into the bowl and discard them along with the membrane.
4. Peel and grate the ginger if you haven’t done so already.
5. In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
6. Measure 1 cup lemon segments and juice. Add to the pan with the lemon peel along with the ginger. 
7. Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
8. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim. Seal and enjoy.