RFCJ RECIPE ARCHIVE
Posted by : Blanche Nonken Lemon-Ginger [Citron/Estrog/Esrog] Marmalade - pareve
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.
