Lemon-ginger-marmelade

by Editorial Staff

Summary

Prep Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Rest time: 1 day
Cook time: 4 minutes
Total time: 1 day 19 minutes
Preparation: Rinse 4-5 screw-top jars with hot water and have them ready.
Preparation: Peel the 4 lemons, remove the stones and cut into small pieces. Cut the zest of the untreated lemon into zest (strips) and set aside, also cut the flesh into small pieces. Peel and grate the ginger.
Now fill up the pulp and ginger with water so that it makes a total of 800 g. Puree the mixture with the preserving sugar and cook the pulp according to the instructions on the packet. Just before the end of the cooking time, add the lemon peel and let it boil briefly. Then immediately pour into the screw-top jars and close tightly. Let rest for 24 hours to cool down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.