I like to write posts about the marmalades I am making,Marmalade recipe with citrus when it is at its best.

For lovers of Ginger, this is a favourite flavour combination.
Unlike Seville oranges or Grapefruit, the pith in lemons does not clear when boiled with cane sugar.

Select thin- skinned varieties, or remove some of the pith, chop it finely and add it to the muslin bag with the inner membranes of the fruit, bruised root ginger and any pips. 

Lemon and Ginger Marmalade Recipe

675g lemons

50g root ginger peeled

100g crystallised or stem ginger, finely sliced

1.75 litres water
1.4kg granulated, cane sugar



Makes around 2.25kg

1. Juice the lemons and pour the juice with the water into a large lidded pan with a capacity of 7 litres. Remove the inner membranes and pips from the lemons. Put the membranes into a food processor or mini-chopper and chop finely.

2. Bruise the root ginger with a rolling pin. Put the chopped membranes, bruised ginger and pips into a large piece of thin cotton muslin 30x 30cm. Tie this up with string and add it to the pan.


3. Halve and slice the lemon shells and add them to the pan; the maximum amount of pectin will be released into the pan if the peel is thinly sliced. If possible, leave the pan overnight to allow the fruit to soak. Next day, bring the lidded pan to a boil, turn down the heat and simmer gently for two hours. Remove the lid and set aside. The peel should be tender and the contents of the pan reduced by a third.

4. Warm the sugar in an ovenproof bowl in a low oven at 140C (275F/Gas1). Remove the muslin bag and squeeze it with a spoon over the pan through a sieve. Add the crystallised or stem ginger to the pan.

5. Add the sugar to the pan and dissolve. Bring the pan to a rolling boil and test for a set after 7 minutes. Scoop out a spoonful of the marmalade, turn the spoon horizontally and look for a flake hanging from the side if the spoon. Once setting point is reached, remove the pan from the heat and leave to cool for at least 10 minutes. Remove any scum from the surface of the marmalade, using a metal spoon. Gently stir the marmalade.

6. Pour the marmalade into clean warm jars, cover and seal with new twist top lids. Leave the jars upright and undisturbed until cold

For more marmalade recipes First Preserves: Marmalades and First Preserves: Marmalades-Jams-Chutneys and Marmalade Make & Bake

This is one of my favourite recipes I demonstrate at Marmalade Days. – Sourdough Cookery School and Miranda Gore Brown