Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Dwarf Meyer lemon tree — sweet lemons year-round indoors
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Dwarf Meyer lemon tree — sweet lemons year-round indoors
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
You're reading one of recipes available free. Full library with Gastronome.
Halve the lemons crosswise. With a small paring knife, pick out all the seeds. Then, cut the lemons halves lengthwise. With an amazingly sharp knife, Thinly slice each quarter so that you have a cross-section of a crosswise slice. I generally am able to cut 5 or 6 slices per lemon quarter. Place the lemon slices in a copper jam pot, or a large Dutch oven that is equal in size. Allow the lemons and water to sit, covered, for 24 hours at room temperature. Bring the lemon slices and water to a boil, and then immediately turn the heat down to medium low. Simmer the mixture until it is reduced to about 4 cups, stirring often.
This may take anywhere from 30 to 45 minutes. Add the sugar, stirring constantly, and bring to a rolling boil over moderate heat. Adjust the heat as needed so the mixture reduces, stirring all the time. (Do not leave the marmalade either unattended or unstirred!) After about 8 minutes, add the vanilla bean seeds and the fresh grated ginger. Continue to stir until the marmalade is ready. This may take anywhere from 10 to 13 minutes total cooking time. Also, the color of the marmalade will deepen as it cooks. Ladle the marmalade into sterilized half pint jars. Process in a boiling water bath for 10 minutes, and wait for the PING sound when you remove the jars from the water bath. Any jars that do not PING should go into the refrigerator for immediate use. Allow the marmalade to sit undisturbed for a day.
Enjoy! NB - The quarter pint jars are great for gift giving.