Super easy homemade lemon marmalade, is a simple homemade preserve. Bursting with the flavour of fresh lemon in every bite. Rinse the lemons well and then dry them off with a kitchen towel. Score the skin into quarters and then peel it off and pop it into the bowl of a food processor and chop as finely or coarsely as you like.
This Easy Lemon Ginger Marmalade is going to be a great addition to your breakfast table. It is zesty from the lemon and it has a warming sensation thanks to the ginger.
You'll get the sour flavor without your low carb orange marmalade taking on a lemonade taste. You can use lemon if you don't have citric acid on hand, but I would add it once the marmalade is finished cooking to avoid that weird "boiled lemonade" taste.
Cut each lemon in half and squeeze out the juice. Remove the seeds and cut away pulp and excess pith. Tie the pulp, pith and seeds loosely in a muslin bag (actually I use a clean Jay-cloth towelette). Slice the skins into matchstick strips and place these in the cooking pan with the juice, and add water until lemon matchsticks are just covered.