Ginger Meyer Marmalade

5 meyer lemons
3/4 cup honey
2 inches ginger
peeled and shaved with a vegetable peeler
  • 1/2 pint jar
Making marmalade is a method of preservation that incorporates the peel of citrus. Not only is the rind rich in pectin to help set the marmalade, it is also health-supportive. Lemon peels contain limonene, a liver supportive phytochemical that aids in the body’s detoxification process.
Using a vegetable peeler, remove peel (yellow part only) in strips from lemons. Cut peel into 1/8 inch slices and place in medium saucepan.
Working over another small bowl to catch juices, supreme the lemons. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop lemon segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Remove any seeds from saucepan.
Stir in honey and ginger and bring to boil over medium-high heat. Cook uncovered, stirring frequently until slightly thickened, golden-colored, and reduced to 1 cup (about 15 minutes).
Pour into a clean 1/2 pint jar and allow to cool. When cooled, cover and refrigerate.
source: Kasey Caletti, Natural Chef and Jen Dobbins, Natural Chef
yield: 1 cup