Lemon-ginger-marmelade
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 lemon (s)
- 1 lemon (s), (untreated)
- 50 g iner
- water
- 500 g preservin suar, 2: 1
Print Recipe
Pin Recipe 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.
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