Lemon Marmalade

Directions

Carefully wash the lemons using a zester or peeler. Remove the yellow zest from the lemons (you can use the lemon zest to make a delicious lemon dessert!). Next, segment the lemons and extract only the pulp, reserving the leftover membranes and peels aside.

Place the lemon segments in a small pot along with the water and the leftover membranes and peels wrapped in cheesecloth or a fine cloth.

Bring to a medium to high heat and let it boil for about 30 minutes. After half an hour, remove the cheesecloth and let it cool for 10 minutes. While waiting for it to cool down, blend the lemon pulp using a hand blender directly in the pot. Take the cooled cheesecloth and squeeze it with your hands to extract all the pulp. This pulp contains pectin, which will help give our marmalade a delicate texture.

Add the pulp, sugar, and grated ginger to the pot and boil for another half an hour on medium heat. Stir frequently and skim off any foam that forms on the surface.

To check if the marmalade has reached the right consistency, perform the "spoon test." Dip the back of a spoon into the marmalade, and if it leaves a thick layer on the spoon, it has set. If not, continue boiling for another 5-10 minutes.

Transfer the marmalade into sterilized jars and seal them. Invert the jars and let them cool completely.

Store the jars in a cool, dark place, just like you would store spoon sweets. Once opened, keep the jars refrigerated.

Enjoy the wonderful taste of homemade lemon marmalade on your favorite dishes and treats!