Sweet & Zesty Lemon Ginger Preserve
A Wholesome Winter Drink: ‘Aromatic Lemon Ginger Marmalade’ for a Quick Pick-Me-Up
Lemon preserves are a year-round versatile ingredient! This special Lemon Ginger Marmalade enhances the preservative qualities and adds a delightful aroma with the addition of fresh ginger. It’s a perfect menu item for not only preventing colds but also for a soothing, energizing treat during the winter months.
Ingredients- Lemons (approx. 200g each) 5
- White Sugar (preferably) 1kg
- Fresh Ginger (optional) 50g
- Coarse Sea Salt 1 Tbsp
- Baking Soda 1 Tbsp
Cooking Instructions
Step 1
Begin by thoroughly cleaning the lemons. Submerge the 5 lemons in lukewarm water and add 1 tablespoon of baking soda. Let them soak for about 10 minutes. This step helps to remove any stickers and pre-cleans the lemon surface, making it easier to wash away impurities with the baking soda solution.
Step 2
For effective scrubbing, use coarse sea salt. Its larger granules are excellent at dislodging any hidden dirt or residue from the lemon peel. After the initial baking soda soak, rinse the lemons thoroughly under cold running water, gently rubbing with the sea salt.
Step 3
Properly seeding the lemons is crucial for a smooth taste! When slicing the lemons into rounds, be sure to remove any seeds that get broken or exposed. These broken seeds can release a bitter flavor that can spoil the overall taste of your preserve.
Step 4
If you find slicing perfect rounds challenging, you can cut the lemons in half before slicing. However, it is extremely important to avoid using a mandoline slicer. Citrus fruits can be quite slippery and dangerous to slice with a mandoline, so always prioritize your safety and use a sharp knife with caution.
Step 5
The standard ratio for lemon preserves is typically 1:1 lemon to sugar. To expedite the sugar dissolution process, we’ll start by massaging about 80% of the sugar into the lemon slices. This pre-mixing helps the sugar to dissolve more quickly, shortening the curing time.
Step 6
Packing the pre-mixed lemons into the jar can be a bit tricky, but it speeds up the final preparation. Use a jar with a wide mouth and a tool like tweezers or chopsticks to layer the lemon slices neatly. Don’t forget to scrape every bit of the dissolved sugar from the mixing bowl into the jar using a spatula!
Step 7
Before layering the remaining sugar, thinly slice the fresh ginger. Add the ginger slices between the layers of lemon. Ginger not only acts as a natural preservative but also imparts a wonderful spicy warmth and aromatic complexity to the preserve.
Step 8
Finally, cover the top generously with the remaining 20% of the sugar. This top layer of sugar acts as a barrier against air exposure, preventing the preserve from spoiling. You can fill it all the way to the brim, as the sugar will naturally settle as it dissolves.
Step 9
Let the sealed jar sit at room temperature for 1-2 days, allowing the sugar to fully dissolve. Sugar is denser than water and tends to sink. Avoid stirring with chopsticks frequently, as this increases air exposure. A recommended method is to invert the jar upside down so the sugar syrup naturally flows down and coats the lemons. Once the sugar is completely dissolved, store the preserve in the refrigerator to mature.
