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Lemon-ginger Marmalade

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CATEGORY CUISINE TAG YIELD
Condiments, Jams 2 Servings

INGREDIENTS

3 Lemons
3 3/4 c Cold water
1 Piece ginger – 4×1-inch
peeled cut into thick
slices
4 c Sugar

INSTRUCTIONS

Cut off lemon ends.  Cut lemons lengthwise into quarters, then cut
crosswise into thin slices, removing and reserving seeds. Place lemon
seeds in small bowl. Place lemon slices in medium bowl. Add 1/2 cup
cold water to bowl with seeds and 3 cups cold water to bowl with  lemon
slices. Cover bowls with plastic wrap and let stand 24 hours at  room
temperature.  Transfer lemon slices with their soaking water to heavy
large  saucepan. Strain water from bowl with seeds into same saucepan.
Wrap  seeds in cheesecloth; tie with string and add to saucepan. Bring
to  simmer over medium-high heat.  Cover partially and adjust heat so
mixture barely simmers.  Cook 45 minutes, stirring occasionally.  Puree
sliced ginger with remaining 1/4 cup water in processor,  stopping
occasionally to scrape down sides of bowl. Strain mixture  through
sieve, pressing down on solids with spoon. Reserve 1/4 cup  ginger
juice.  Remove cheesecloth bag from saucepan and squeeze it between
spoons so  liquid drains back into pan.  Add 4 cups sugar to lemon
mixture and  stir until dissolved. Add reserved 1/4 cup ginger juice.
Simmer  mixture uncovered until it reaches gelling stage, about 1 hour.
(To  test for doneness, remove pan from heat. Fill chilled spoon with
preserves, then slowly pour preserves back into pan; last 2 drops
should merge and sheet off spoon.  One tablespoon of preserves  spooned
onto chilled plate and frozen 2 minutes should wrinkle when  gently
pushed with fingertip.)  Rinse clean jars, lids and screw bands in hot
water. Spoon preserves  into hot jar to 1/4 inch from top. Immediately
wipe rim, using towel  dipped into hot water. Place lid on jar, seal
tightly with screw  band. Repeat with remaining preserves and jars.
Arrange jars on rack  set into large pot. Cover with boiling water by
at least 1 inch.  Cover pot and boil 15 minutes.*  Remove jars from
water bath. Cool to room temperature. Press center  of each lid.  If
lid stays down, jar is sealed. Store in cool dry  place up to 1 year.
Refrigerate after opening. (If lid pops up, store  preserves in
refrigerator.)  If preserves have not been processed in water bath as
described above,  cover and refrigerate.  Makes about 3-1/2 cups.
Recipe from Bon Appetit, October, 1991.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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