Gastronomy 101, a blog about food and Los Angeles restaurants

RECIPE: Lemon-Ginger Marmalade

One of the best parts of spring and summer is getting to preserve your favorite flavors for later use. Jellies, jams, pickles, etc. are all fun to make and let you save the fruits and vegetables that are in season so that you can enjoy them even in the winter.

I've tried to make marmalade once before and it didn't quite work. I used a recipe that didn't involve pectin, relying on the pectin in the fruit to thicken it and I ended up with a lemon syrup rather than a marmalade. Luckily it could still be used for something (ice cream!) but it wasn't what I was really trying to make.

This time I chose a recipe that was virtually foolproof and as a bonus it had an added ginger flavor that was really appealing to me. The only difficulty I had was in reducing the recipe, since I had a different size of pectin packet than the recipe anticipated so figuring out the amount to use was kind of tricky. I probably could have used a bit less than I did, but the marmalade still turned out great, if a bit stiff.

It's sweet, not tart and the ginger adds some kick. I find it really good on any sort of toasted bread item with butter, as the hot toast and the butter melt it down a little and it turns into a hot mass of flavors that is really delicious.

Serving suggestions: On buttered toast or english muffin; as a topping for yogurt, ice cream, or frozen yogurt.

Recipe: Lemon-Ginger Marmalade

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