4 Meyer lemons
1 1-inch piece of fresh ginger, peeled, and thinly sliced
1 ¼ cups natural cane or granulated sugar
Small handful of fresh mint leaves, finely chopped
- Slice the lemons in half lengthwise and, using a paring knife, remove the thick white membrane in the center of the fruit. Use the tip of a knife to pick out the seeds; discard.
- Cut the lemon halves into ⅛-inch slices; you should have 1½ cups of lemon slices. (To make up any difference, use regular lemon slices.)
- Place the lemon slices, ginger, and 1½ cups water in a small, heavy-bottomed saucepan. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the rinds are tender when pierced with a fork. Add additional water to the saucepan if the water level sinks down too low and there is any danger of burning.
- Stir in the sugar and bring back to a boil. Immediately reduce the heat and let simmer for about 10 to 15 minutes, or the mixture has thickened and a candy thermometer reads 220ºF. Double-check for a firm set. Let stand in the saucepan for 5 minutes and add the mint before ladling into hot, sterilized canning jars, leaving ¼ inch of headspace. Seal.
- Process the jars in a hot water bath for 5 minutes. When thoroughly cool, label jars. Store in a cool, dark place.
- reprinted with permission from Elizabeth Field's Marmalade, copyright 2012, Running Press, a member of the Perseus Books Group