makes 2 pints
inspired by this recipe from Olga
I’m always cautious with sugar, so rest assured I wouldn’t have you add this much to a recipe if I wasn’t convinced it needed it. I opted for 2 1/2 cups for a slightly bitter edge, but you might want to add that extra 1/2 cup if you prefer a more mellow sweetness.
8 meyer lemons, skins washed and dried
2-inch nub of ginger, peeled & thinly sliced or shaved (a vegetable peeler works well)
3 cups water
2 1/2 to 3 cups natural cane sugar
Handful of fresh mint, chopped
To prepare the lemons, cut off each of the ends. Slice the lemons in half lengthwise, and using a paring knife, remove the thick white membrane in the center. Use the tip of the knife to pick out the seeds and throw them away. Cut the lemon halves into very thin slices—you should have 3 cups of lemon slices (see Melissa’s tip if you have less).
Add the lemons, ginger and water to a deep pot. Bring to a rolling boil over medium-high heat, and cook for 30 minutes until the rinds are very tender. Add a few splashes of water to the pot if the level falls too low and starts to dry up too much.
Stir in the sugar and bring back to a boil. Reduce the heat to a simmer and let cook until it thickens and reaches 222ºF on an instant-read thermometer, about 35 minutes. Remove from heat and stir in the mint.
Spoon the marmalade into clean, sterilzed jars and store in the refrigerator or process in a hot water bath for long term storage.
Note: normally I’d let you know how long this will last in the fridge but since we’re both christening this recipe, I’ll have to keep you posted. I will say my friend gave us some lovely orange marmalade her mother made in France and it wasn’t processed in a hot water bath. None of us has died since eating it.