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 Marmalade with Ginger and Lemon Recipe
Sweet and sour marmalade with a delicate hint of vanilla and a spicy aftertaste. If the combination of ginger and lemon is to your taste, be sure to prepare marmalade, you will not regret it.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. The cooking time is indicated without taking into account the time of soaking agar-agar and drying marmalade. The solidification of jelly is taken into account. Soak agar-agar overnight in 200 ml of water at room temperature. You can not do this, part of the agar is perfectly dissolved and gelated without soaking, but it depends on its quality. Therefore, if you are not sure about the quality of the agar, it is better to soak it. Lemon zest, seeds, films. Peel the ginger and grate it on a coarse grater.
    The cooking time is indicated without taking into account the time of soaking agar-agar and drying marmalade. The solidification of jelly is taken into account. Soak agar-agar overnight in 200 ml of water at room temperature. You can not do this, part of the agar is perfectly dissolved and gelated without soaking, but it depends on its quality. Therefore, if you are not sure about the quality of the agar, it is better to soak it. Lemon zest, seeds, films. Peel the ginger and grate it on a coarse grater.
  2. Measure out the right amount of sugar. Sugar is mostly taken brown, because it gives color and taste. Otherwise, the marmalade will be very pale, almost white.
    Measure out the right amount of sugar. Sugar is mostly taken brown, because it gives color and taste. Otherwise, the marmalade will be very pale, almost white.
  3. In a saucepan, mix 350 ml of water and sugar. Heat until sugar dissolves, add lemon and ginger, bring to a boil and cook for a couple of minutes, stirring so that the mixture does not burn. Rub the mixture through a sieve. Extract the grains from the vanilla pod and add to the resulting syrup, mix thoroughly.
    In a saucepan, mix 350 ml of water and sugar. Heat until sugar dissolves, add lemon and ginger, bring to a boil and cook for a couple of minutes, stirring so that the mixture does not burn. Rub the mixture through a sieve. Extract the grains from the vanilla pod and add to the resulting syrup, mix thoroughly.
  4. Agar-agar together with the water in which it was soaked, bring to a boil and cook for about 2 minutes. To obtain a thick jelly-like syrup.
    Agar-agar together with the water in which it was soaked, bring to a boil and cook for about 2 minutes. To obtain a thick jelly-like syrup.
  5. Mix ginger-lemon syrup and agar-agar, mix thoroughly. Cool it down.
    Mix ginger-lemon syrup and agar-agar, mix thoroughly. Cool it down.
  6. Cover the mold with plastic wrap. Pour the mixture evenly and let it freeze at room temperature. Remove the marmalade from the mold. Marmalade is ready to use.
    Cover the mold with plastic wrap. Pour the mixture evenly and let it freeze at room temperature. Remove the marmalade from the mold. Marmalade is ready to use.
  7. It can also be rolled in sugar, but so that it does not get too soaked, it is better to dry the marmalade for another day at room temperature on the grill and only then roll in sugar. It will get a little wet (you will roll it out again later), but not as much as if it was rolled out without additional drying.
    It can also be rolled in sugar, but so that it does not get too soaked, it is better to dry the marmalade for another day at room temperature on the grill and only then roll in sugar. It will get a little wet (you will roll it out again later), but not as much as if it was rolled out without additional drying.
  8. Bon appetit!
    Bon appetit!
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