Lemon-Ginger Marmalade

• 4 large lemons
• 1/4 cup fresh ginger, finely grated
• 4 cups sugar
• 4 cups water
• Optional: A pinch of cinnamon for added warmth

Directions:

1. Wash the lemons thoroughly. Peel the skin thinly, avoiding the white pith as much as possible. Slice the peel into thin strips.
2. Remove the white pith from the lemons and discard. Slice the lemons and remove any seeds.
3. In a large pot, combine the lemon slices, ginger, sugar, and water.
4. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
5. Reduce the heat and simmer for about 1 to 1.5 hours, or until the mixture thickens and reaches a gel-like consistency.
6. Optionally, add a pinch of cinnamon during the last 10 minutes of cooking.
7. Remove from heat and let cool slightly.
8. Ladle the marmalade into sterilized jars, leaving about 1/2 inch of headspace. Seal the jars and process in a water bath if desired for longer storage.
9. Allow the marmalade to cool completely. Check seals before storing in a cool, dark place.

Prep Time: 20 minutes | Cooking Time: 1.5 hours | Total Time: 1 hour 50 minutes Kcal: 120 kcal per serving | Servings: Makes about 4 pints