Meyer Lemon-Ginger Marmalade

For the best texture, the lemons must be sliced very thinly, which is most easily done with a mandoline. The liberal use of lemon juice brings out the floral qualities of the Meyer lemon, which are tempered in cooking. The ginger (fresh and crystallized) can be omitted if desired.
Average Customer Rating:
3 out of 5
 out of 
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Meyer Lemon-Ginger Marmalade
Review 1 for Meyer Lemon-Ginger Marmalade
1 out of 5
1 out of 5
January 2, 2015
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
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Poor results
January 2, 2015
while I'm no expert at marmalade making, I can cook. This was such a waste of my home grown Meyers lemons. First, the recipe should have recommended cutting up the rinds from the juiced lemons because there isn't enough rinds from the 2 lbs recommended. Secondly, 8 cups of water is too much! I boiled this for over an hour and a half and still had a runny mess. Thirdly, a tbs of fresh and candied ginger is not enough.
Cons: Taste, Yield
Review 2 for Meyer Lemon-Ginger Marmalade
5 out of 5
5 out of 5
July 7, 2012
Would You Recommend? Yes
5of 6found this review helpful.
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Tasty way to use homegrown lemons!
July 7, 2012
Excellent recipe. Simple, didn't have the ginger when first practicing this recipe, still good if you substitute.
Pros: Yield, Easy, Kid-Friendly, Adaptable, Will Make Again, "meyer"