Lemon-Ginger [Citron/Estrog/Esrog] Marmalade - pareve

Posted by : Blanche Nonken

I saw this in Rec.food.preserving, and I thought you guys would
like it.  Because of the small amount of lemons used, I think it
would be great for etrogim.  Enjoy!

Here you go. Think I might have found it here in the first place. It's
REALLY good stuff.  Enjoy.!
 
Lemon-Ginger Marmalade
 
3 lg lemons
1 x 4 inch piece fresh ginger root
4 cup sugar
1 pk liquid pectin
 
Cut lemons into quarters and slice thinly.  Remove and save the seeds in a
bowl with 1/2 cup water.  Put lemon slices in another bowl and cover with 3
cups water.  Cover each bowl with plastic wrap and let sit for 24 hours at
room temperature.

Next day put lemon slices and their water in saucepan. Tie seeds in a
small piece of cheese cloth and add them and their water to sauce pan.
Bring to simmer for 45 min.

Puree peeled ginger root with 1/4 cup water and strain to get 1/4 cup
ginger juice.

Remove seeds from sauce pan and add ginger juice.  Bring to boil and add
liquid pectin . Boil one minute or til set.  Pack in jars (approved canning
techniques, please!) and process 15 min boiling water bath.
 
---
Blanche Nonken - www.bigfoot.com/~momblanche
Penn State Master Gardener, County Cooperative Extension
Gardening Questions?  Just ask.
Any opinions expressed herein are my own, unless I borrowed them.
Unsolicited commercial email will be ignored, tossed, and/or
complained about -- and I won't buy anything from you.

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