Lemon Ginger Marmalade

by Russell Smith March. 05, 2021 208 views

I started with this for my base idea for the recipe. I did make some changes to it for my first batch mainly because the sugar was insanely high to me. I prefer a less sweet spread,jelly,jam,marmalade.

Recipe:

1kg lemons out of that I got 123g of the skin and 321g juice and segments.

91g Ginger

1pk liquid pectin

1079g Sugar

2 cups water.

Zest the lemon with a veg peeler getting as little of the white as possible then chop it into thin strips of chop it smaller ( I did mix of both). Segment lemons and add to bowl with any juice you can get out of the leftover lemons.

Add water and skins plus ginger and bring to a simmer. Simmer for 8-10ish min then add the segments and juice. Let come back to a simmer and then let simmer for 4ish min. Add pectin and sugar stir and then bring to a hard boil. Boil for a Min. (Do not walk away at this point or you may have a mess on your stove). After the min let sit on the counter for a few moments. Skim the bubbles off top and any missed seeds. Ladle into a steralized canning jar put a lid on it and submerge in water batch bring to boil and let boil for 20min then turn off heat for a few moments. Remove from the water bath turn cans upside down on counter. In an hour or so flip the jar over. That way the solids do not reside at the top or bottom only. I did this step 3 or 4 times as it was cooling. Let cool for 12-24 hours and then enjoy.

For next time I personally would increase ginger by about 9 or 10 grams, The skins by 20-30% and same with the lemon segments and juice. I also would reduce the sugar by at least 20-30% if not more. That last part I also will have to see what the min amount of sugar is for the pectin that way I do not potentially screw things up there.

I did use off camera flash. One behind and above the other I took some white paper made a snoot and laid it on the table to camera right and behind the image. You can see that one in one of the lemons. It was a fun idea and quite tasty.

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There are 11 comments , add yours!
Antonio Gil 1 month, 1 week ago

Love the soft look of this shot

1 month, 1 week ago Edited
Russell Smith Replied to Antonio Gil 1 month, 1 week ago

Thank you

1 month, 1 week ago Edited
Gethin Thomas 1 month, 1 week ago

Very nicely composed and lit.

1 month, 1 week ago Edited
Russell Smith Replied to Gethin Thomas 1 month, 1 week ago

Thank you

1 month, 1 week ago Edited
Berckmans Peter 1 month, 1 week ago

Sounds so tasty, sadly to much sugar. Diabetic here

1 month, 1 week ago Edited
Russell Smith Replied to Berckmans Peter 1 month, 1 week ago

I know one day in the near future I am going to work on some diabetic friendly jellies/jams for my wife. If I hit on anything that is good I will do a post here.

1 month, 1 week ago Edited
Berckmans Peter Replied to Russell Smith 1 month, 1 week ago

Would love that

1 month, 1 week ago Edited
Camellia Staab 1 month, 1 week ago

I really like the warm colors and your presentation very much, definitely inviting.

Reading your comments and the directions made me think of something new (new to me) I came across, called Lyle's Golden Syrup. Apparently it's not as sweet as sugar and is used in baking and such in Britain.

1 month, 1 week ago Edited
Russell Smith Replied to Camellia Staab 1 month, 1 week ago

It is something that use to be on the table if we ran out of sugar cane syrup (close cousin to sorghum syrup in flavor) when I was younger and I have seen it in smaller grocery stores in the south. I have not tried it in baking yet but I may one day.

1 month, 1 week ago Edited
Gethin Thomas Replied to Camellia Staab 1 month, 1 week ago

This was a staple fifty years ago, not used so much now. Has a nice caramel flavour. In India we found if left unused for a while it turned into fudge because of the heat.

1 month, 1 week ago Edited
Russell Smith Replied to Gethin Thomas 1 month, 1 week ago

That sounds like it could be delish.

1 month, 1 week ago Edited
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