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Lemon and Ginger Marmalade




Source of Recipe


Garsons.co.uk

1 1/2 pounds lemons
3 pints water
3 pounds sugar
8 oz crystallized ginger
2 oz root ginger

Wash and peel the lemons in quarters, cut the peel in fine shreds and place in a large bowl.

Cut the fruit finely, putting aside the pips and coarse tissue.

Put the fruit with the cut peel and cover with 2 1/2 pints water.

Put the pips and coarse tissue into a basin with 1/2 pint of water.
Soak for 24 hours.

Drain the liquid from the pips and tissue and place in a preserving pan with the rest of the fruit and liquid.

Tie the tissue, pips and root ginger in a muslin bag and add to the pan.

Bring to the boil, reduce the heat and simmer gently for 1 1/4 to 1 1/2 hours and until reduce by one third.

Remove muslin bag.

Add the sugar and finely chopped crystallized ginger and place over low heat, stirring until sugar has dissolved. Bring to a boil and boil rapidly until setting point is reached, approximately 20 minutes.

Cool 5-10 minutes.