Have you heard about the Tigress Can Jam? I decided to participate and am really excited about it. The ingredient for January was citrus and I’ve been getting a steady stream of citrus filled boxes from my in-laws who live in California. I knew this week a box of meyer lemons was coming and I had every intention to turn them into marmalade. Well, as sometimes happens, life got in the way and marmalade is a somewhat tedious process what with all the zesting and de-pithing of the fruit. So, I looked through my books and came across a recipe for this citrus jelly with ginger. I already had fresh lemon juice in the fridge from a previous box of lemons but I will admit the lime juice was from the store.
FRUIT: lemons, juiced to make 0.5 cups
SOURCE: my in-laws
Combine in a large pot:
- 0.50 cup lemon juice
- 0.25 cup lime juice
- 2.25 cup honey (I used local)
Bring to a boil over high heat.
- 3 TB minced crystallized ginger
Return to a boil.
- 3 oz liquid pectin (1 packet)
Return to a boil and boil for exactly one minute.
Remove from heat.
Allow to cool for just a few minutes, stirring to evenly distribute the ginger.
Ladle into sterilized jars (hal-pints or smaller) and process in a hot-water bath for 5 minutes.
YIELD: 7 quarter-pints with a bit leftover in the pot
TASTE: yummy, though not as gingery as I expected. It might ginger up though after a week or so.