Meyer Lemon, Ginger & Mint Marmalade
- 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
- 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.
- 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.
- 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.
- Stir in the sugar and bring back to a boil.
- Reduce the heat to a simmer and let cook until it thickens and reaches 222ºF on an instant-read thermometer, about 35 minutes.
- Remove from heat and stir in the mint.
- Spoon the marmalade into clean, sterilized jars and store in the refrigerator or process in a hot water bath for long term storage.