Did you know that Florida produces more than 70 percent of the United States’ supply of citrus? And, that it’s only 2nd in production to Brazil? That’s a lot of OJ!!!
…
All about my adventures with cooking, crafts, and travel
Did you know that Florida produces more than 70 percent of the United States’ supply of citrus? And, that it’s only 2nd in production to Brazil? That’s a lot of OJ!!!
…
In keeping with the random things that Emily and I do, we spent last Saturday making and canning jam. Last years adventure was so much fun and successful that we decided to make another day of it and make more jam to gift for our families and friends.
We set out looking up different recipes to try, so a flurry of emails went back and forth deciding which ones sounded best. In the end we settled on 3 jams, one of which was Lemon Ginger Marmalade from The Bitten Word (originally from the Ball Complete Book of Home Preserving) I had made marmalade previously but was not satisfied with the results. Trying a new recipe was really interesting for me then.
When making this jam, keep the following in mind- the ginger will take a very, very long time to grate. Do this step first. Be patient and it will be worth it. While a cup of ginger appears to be a lot, it does mellow out as it cooks. You notice the ginger when you first smell the jam. As you take a bit of it you really notice that just casts a light flavor to the Meyer lemons, which seems to get you as it lingers. The resulting jam is the perfect combination of being fragrant, sweet, tart, and smooth. It is a great accompaniment to a sugary pastry.
-makes 7 jars-
Ingredients
Process
You must be logged in to post a comment.