Lemon-Ginger Marmalade

Page 19

Cuisine: North American | Course Type: Jams/Preserves

(1 review)

Tags: AJSPRY

Recipe Review

A wow for the flavor on this -- even if it never set up (a pectin problem -- I didn't have enough and the funky brand I bought had some instructions that neither I nor my canning partner for the day quite got...so we just dumped it in and hoped for the best). Since it did not set up, I will be using it as a glaze for pound cake, or stirred into a cheesecake batter, or stirred into a carton of Greek yogurt.

Prep notes -- no need to bother peeling lemons and chopping zest -- just use your microplane. Then supreme the lemons to remove pith and seeds.

2/20/10 This marmalade is just great on a peanut butter sandwich.

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