Confessions of A Wanna Be Cook

Meyer Lemon, Ginger & Mint Marmalade

Ingredients: 

• 8 meyer lemons, skins washed and dried
• 2-inch nub of ginger, peeled & thinly sliced or shaved
• 3 cups water
• 2 1/2 to 3 cups natural cane sugar
• Handful of fresh mint, chopped

Directions:

1. To prepare the lemons, cut off each of the ends. Slice the lemons in half lengthwise, and using a paring knife, remove the thick white membrane in the center. 
2. Use the tip of the knife to pick out the seeds and throw them away. Cut the lemon halves into very thin slices—you should have 3 cups of lemon slices.
3. Add the lemons, ginger and water to a deep pot. Bring to a rolling boil over medium-high heat, and cook for 30 minutes until the rinds are very tender. Add a few splashes of water to the pot if the level falls too low and starts to dry up too much.
4. Stir in the sugar and bring back to a boil. 
5. Reduce the heat to a simmer and let cook until it thickens and reaches 222ºF on an instant-read thermometer, about 35 minutes. 
6. Remove from heat and stir in the mint.
7. Spoon the marmalade into clean, sterilized jars and store in the refrigerator or process in a hot water bath for long term storage.

(Source: injennieskitchen.com)