Lemon Ginger Marmalade 

Thank you!

You are very welcome!

Just an update. I made this today and its absolutely delicious! It's like a lemon drop candy with ginger! So, so good! I like to take home made jam and put it in yogurt. This will be Devine! I also stirred a spoonful into my tea and WOW! THANK YOU for sharing!

Thank you Mary!

It is beautiful, thank you! It is like sunshine in a jar!

Me too! 😋🤗

👍🤗

Hello, mam I watching ur video frm d phils, what is fectin? I am not sure if we have one. What can I replace with it

Enjoy!

Thank you!

Thank you!

It is! 🤗

She's not lying! I'm making it for the second time today for a friend who loves it so much, she wants a batch for herself!

Thank you!

You are welcome! Enjoy!

👍

😋🤗

Hi Tressa, yes, thank you! I think you will love this recipe! You can use it in recipes too, and it has so much flavor! Take care!

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Me too!

I love orange marmalade, but I think I like this better!

Enjoy!

I love these two flavors together, and as soon as I saw the recipe, I knew I had to make this! And it did not disappoint! If you are using in tea, there will be the thin strips of zest, so you might want to make it differently for that, or just be aware of it. But I also plan on using it in recipes.

Your lemon ginger jam recipe was one best ever I had viewed. Can you please share strawberry jam recipe if you know. Secondly can you please let me khow how to get set jam without adding any pectin.

We are loving it! You are welcome!

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Wonderful! 🤗

That would be a really interesting flavor!

Thank you. I don’t see why not.

Or maybe a sourdough English muffin...

your right that would be good.

If it is canned properly it will be shelf stable. If you are traveling during extreme temperatures, I would recommend wrapping it in newspaper, or something that would insulate it. I would also make sure to have the ring on the jar during travel. Thank you for watching!

Wonderful!

Vickie's Country Home , & that exactly how it came out....WONDERFUL! I had 2 put my 5 (didn't get 7) jars n the fridge b/c I was a little shakey on the canning process and I didn't want to chance it! But it was just like u described it SUNSHINE IN A JAR!

I am so happy that you enjoyed it! We loved this stuff, and I need to make some again!

I don't think it will make it that far. We are already on jar 2... 😂. I think we are all a little ready for "sunshine"!

I didn’t watch the days, but it was a little soft at first.

Blueberries might be good too! Let me know if you try it please!

Vickie's Country Home - not sure if I was clear. I'm planning on adding the blueberries to your recipe & will probably use a couple of apples for the pectin naturally. Gramma used to make them with sugar & apples when I was kid. Mom introduced certo & sure-gel. But I still remember doing jams preserves & jellies with Gramma.

Vickie's Country Home -- yes I will be trying it when budget allows for the lemons & Ginger & sugar. My teenagers have hone thru 15# sugar i n last 3 months. So don't have my on hand sugar tight now.

I think the blueberries would be a good addition. I have never made any using apples for natural pectin. I have used Pomona's Pectin before, which I love. It is easy to reduce sugar using that. This recipe really needs the sugar. And yes, sugar is not inexpensive! At least not the organic pure cane that I buy. I am really trying to watch the GMO's, and the "granulated sugar" that you buy is sugar beet, which is GMO. It's a good thing that we don't use much except for Shana's coffee!

Vickie's Country Home I did try it. Added blueberries ( frozen was 2cups thawed only 1 cup & they were tiny ones) as only pectin had was out of date used what Gramma & Great Gramma taught me. Used that pectin but when added blueberries added finely shredded apple peel from 2 macintish apples & the apple thinly chopped up. Didn't change the sugar quantity as apples some sweet. Would've used crabapple or Granny Smith but not available. Most of apple cooked down in regular instructions you had. The small amounts left cooked down in the waterbath. Always do. Have some away as so good. *** Gramma always said if pectin out of date don't waste it just use 2xs. That's why I used what I had & added the 2 apples. Now Gramma would've cut up whole apples seeds & core but I didn't this time. It's Sooo good.

We love this stuff! 😋🤗

Oh, that would be good too!

Whippoorwill Holler kinda like your fu fu pork loin? 😛xxx

It would be fufu chicken!

Vickie's Country Home. Haha!

Probably better than little rabbit fu fu.

It took a little time, but I sure do love this stuff! So do Brian and Shana - I made sourdough English muffins last night, and this stuff is flying off of my shelf! LOL!

Vickie's Country Home OH i’d love to try your muffins! never had fresh baked ones...i bet they’re scrumptious !!👍🏻 ps. do you dust them with fine cornmeal?

Actually you cook them on an electric griddle, or in my case on a cast iron griddle on the stovetop. And yes, you put them to rise on a baking sheet coated with cornmeal, then sprinkle it on top also. There is going to be a video, once I get it edited.

Vickie's Country Home oh good! ..I’m looking forward to it 👍🏻

I am not sure. Some jams and jellies do not double well. I haven't tried it.

You could try zesting. You would need to be very careful only to get the yellow part, and none of the white pith. You would have a different texture to the marmalade, as most marmalade’s have slightly larger strips of peel.

@@VickiesCountryHome I'm always looking for new things. I've been making jellies, jams and pickles for a while. Last summer I tried Cherry jam....came out very good. LOVE just making 'stuff'....lol

LOL! Me too!

I am not sure. I have never had that happen. You might be able to add more fruit and reprocess. Good luck!

yes, you can. just bring to the boil some more lemon and ginger, and then when ready, add the stuff you made with too much sugar to it. it will be just right. i also added fresh orange juice instead of water to the mix, doubled the ginger amount, and reduced the sugar to only 5 cups, so the sweetness does not overwhelm the taste of ginger and lemon. it comes out so delicate and fruity (as against just blinding sweet and sugary)

I am so glad that you dragged me into your kitchen! This stuff is amazing! We have almost gone through all of it! No, it isn't my own recipe, and I just went and checked, and I didn't give credit for this one, so I will be fixing that omission now! I found this recipe on passionatepastry.blogspot.com/2009/03/lemon-ginger-marmalade.html. Thank you for bringing that to my attention - I try to always give credit where it is due! I am glad that you enjoyed this!

Vickie's Country Home Thanks so much for posting that link Vickie. I will be making this again and again!! So good!!

I am not sure. You would need to check the NCHFP recommendations for that. Sugar in jams/marmalade’s is usually added to help preserve it.

I have never tried it. I would be worried about adding bitterness.

@@VickiesCountryHome You can soak them, then rinse them and put them in a muslin bag to cook along with the fruit and juices. Then just take the bag out when the jam's thick enough. I've used it when I had no pectin or agar agar

Reducing the sugar would make it more tart, but it shouldn’t make it more bitter. The only thing that I can think of would be if there was some of the white pith from the skin. When you cut up the lemon peel, was there any white left? That would add bitterness.

Thank you for your quick reply. There were no white segments included. I think one or more lemons might have been old/no good. I will try again tomorrow with a new batch. Thanks.

I hope this one turns out well! Please let me know!

Vickie, I tried your recipe yesterday, but make 2 small changes. First the lemon peel: I tasted the lemon peel before adding it to the syrup. The peel was bitter. To get rid of the bitterness, I boiled and drained it twice. The syrup: I used half the amount of sugar (less than 3 cups). Everything else worked out perfectly! Thank you for your lovely and informative video :)

I haven’t tried it, but I do know that this took quite a while to jel. I prefer using the pectin.

Where can I buy that pectin ?