Ginger-lemon-honey marmalade Piperorizamarmelada
15 organic lemons
about 25 g fresh ginger root, or more to taste
1 l water
250 g candied ginger, chopped fine
500 g honey
500 g sugar + jam pectin
Wash and dry the lemons. Peel them with a vegetable peeler and slice the peels into thin strips.
Bring the lemon peel strips to a boil in 1 l water. Peel and grate the fresh ginger root and add to the water and simmer 10-15 minutes.
Juice the lemons, sieve the juice and add it to the pan. (If you wish, you can save all the lemon pits, put them in a tea egg or tie them into a piece of muslin, and boil them along with the rest, as the pits contain natural pectin). Add the candied ginger, honey and sugar + pectin to the pan, and boil according to directions. Pour the marmalade into hot, sterilized jars, seal with sterilized lids and allow to cool upside down for 20 minutes.