Homemade marmalade with ginger and lemon - a pleasant sweetness with a tart taste

Country kitchen

Homemade marmalade is much tastier and more interesting than store-bought, even if it's made with apples or jam. Just imagine how delicious marmalade made with ginger and lemon would be! Slightly tart, with a wonderful spicy aroma and a pleasant lemony sourness.

This step-by-step recipe with photos uses a minimum of ingredients, all natural: fresh ginger root, lemon or lime, sugar (brown is best, as it will give the marmalade not only sweetness but also a beautiful golden color), and agar-agar as a thickener.

The preparation is so simple that even if this is your first time making homemade sweets, don't worry about the result – you'll succeed!

Ingredients:

water – 500 ml. +100 ml;
agar-agar – 1 teaspoon with a small slide;
ginger root – 0.5 tbsp, chopped;
brown sugar – 200 – 250 g (to taste);
lemon – 1 small or 0.5 lemon and 2 limes.

How to make homemade marmalade

Peel the ginger root. Peel the lemon and cut the flesh into segments. Pour boiling water over the limes and cut them into small pieces, peel and all.

Pour half a liter of water into a saucepan. Add brown sugar and place on the stove over high heat. Stir for a few minutes, dissolving the sugar.

Add the chopped ginger (finely chop or grate the root), limes, and lemon. Cook for 10-12 minutes, stirring.

We strain the aromatic broth through a sieve; we only need the liquid, discard the rest.

In a separate bowl, soak the agar-agar. Pour 100 ml of hot water into the powder, dissolve, and let sit for about five minutes. The solution will have the consistency of a very thick syrup.

Pour the agar-agar into the ginger-lemon syrup and stir. Cook for two to three minutes from the start of the boil over medium-low heat.

Remove from heat and let cool slightly. Then pour the contents of the pan into a mold (you can line it with cling film) and let it set at room temperature.

Remove the finished marmalade from the mold and cut into pieces or shapes using cookie cutters. The marmalade is essentially ready to eat, but if you prefer a firmer consistency, it's recommended to let it dry on a wire rack for 24 hours after cutting.

Roll the marmalade cubes in white or brown sugar. Transfer to a plate or food storage container if needed. Enjoy!