I may have overdone it on the homemade food gifts front this year. Even after the popcorn seasonings, hot cocoa, maple cream and cranberry mustard, I couldn’t resist making one more thing. I wanted something else canned, something my giftees could hang on to and open when the sweet cookies-crazed month of December was over. Marmalade seemed like the answer.
I decided to veer away from the typical orange-based marmalade, and went with a lemon-lime combination, studded with bits of crystallized ginger. The result is a sweet-tart spread with a flavor reminiscent of a grown-up version of a fruity kid’s cereal. If it weren’t the season of giving, I may be tempted to keep all these jars for myself.
I decided to veer away from the typical orange-based marmalade, and went with a lemon-lime combination, studded with bits of crystallized ginger. The result is a sweet-tart spread with a flavor reminiscent of a grown-up version of a fruity kid's cereal. If it weren't the season of giving, I may be tempted to keep all these jars for myself.
- 2 pounds limes and lemons (I used about 6 limes and 4 lemons)
- 4 cups water
- 3 1/2 cups granulated sugar
- 3 tablespoons chopped crystallized ginger
- Score the peels of the lemons and limes in quarters and remove the peels. Cover with water and bring to a boil. Boil the peels for 10 minutes and drain off the water. Cover the peels with fresh water and boil for an additional 10 minutes. Drain and allow the peels to cool enough so that you can comfortably handle them.
- Scoop the white pith out of the inside of the peels and discard. Thinly slice the peels.
- Meanwhile, segment the fruit and discard the membranes and seeds.
- Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
- Add the cooked peel and four cups of water to the fruit. Bring to a boil until the peel is soft, about 25 minutes.
- Add the sugar and ginger, and boil until the temperature of the marmalade reads 220F.
- Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
- Fill the jars up to 1/4” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.