Jams and Jellies

Lemon Ginger Marmalade

Yield: Makes about 7 x 250 ml jars

Prep Time: 60 minutes

Processing Time: 10 Minutes

Difficulty: Expert

Lemon and ginger combine to make a tantalizing spread. This recipe uses added fruit pectin to reduce the cooking time, making it ideal for today’s busy consumer.


4-6 lemons

1/2 tsp (2ml) baking soda

2 -1/2 cups (625 ml) water

1 cup (250 ml) prepared gingerroot, about 3/4 lb (340 g)

6 -1/2 cups (1625 ml) granulated sugar

1 pkg (57 g) BERNARDIN® Original Fruit Pectin


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• Place 7 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Thoroughly wash lemons. With a vegetable peeler, remove coloured peel from 4 lemons; set lemons aside. Thinly slice peel and place in a large, deep stainless steel saucepan with baking soda and water; bring to a boil. Boil gently, covered, 1 to 5 minutes, until peel is soft; remove from heat.

• With a sharp knife, cut white pith from lemons. Working over a bowl to catch juice, separate segments from membrane; collect segments & juice in bowl; discard membrane and seeds. Measure 1 cup (250 ml) fruit pulp and juice; add to softened rind mixture.

• Peel gingerroot; cut into thin, short slivers. Measure 1 cup (250 ml); add to lemon mixture.

• Measure sugar; set aside.

• Whisk Fruit Pectin into lemon mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add all of the sugar. If desired, add 1/2 tsp (2 ml) butter or margarine to reduce foaming. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove from heat; stir 1 minute, skim foam.

• Quickly ladle hot marmalade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more marmalade. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining marmalade.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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