Lemon Ginger Marmalade

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For ginger lovers only! Makes a beautiful yellow marmalade with tons of ginger and lemon flavor. I used a medium blade microplane to grate the ginger. From ball complete book of home preserving c. 2006. This recipe assumes knowledge of hot water bath canning. Please visit the canning forum http://www.recipezaar.com/bb/viewforum.zsp?f=24 if you need additional information.

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Steps

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Prepare canner , jars , and lids.

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Measure sugar and set aside.

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Using a vegetable peeler , remove yellow lemon peel in long strips.

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Cut strips into thin slices.

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Reserve fruit.

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In a large deep stainless steel saucepan , combine lemon peel , baking soda , and water.

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Bring to a boil over high heat.

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Reduce heat , cover , and boil gently for 5 minutes until peel is softened.

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Remove from heat and set aside.

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Using a sharp knife , cut white pith from lemons.

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Working over a large bowl to catch juice , use sharp knife to separate lemon segments from membrane.

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Place segments in bowl and squeeze membrane to remove as much juice as possible , collecting in bowl.

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Discard membrane and seeds.

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Measure 1 cup lemon segments and juice.

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Add to softened lemon peel with gingerroot.

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Whisk in pectin until dissolved.

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Bring to a boil over high heat , stirring constantly.

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Add sugar all at once and return to a full rolling boil , stirring constantly.

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Boil hard , stirring constantly , for 1 minut.

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Ingredients

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lemons, baking soda, water, gingerroot, powdered fruit pectin, sugar