LEMON-GINGER MARMALADE

      Title: LEMON-GINGER MARMALADE
  Categories: Condiments, Jams
       Yield: 2 Servings
  
       3 lg Lemons
   3 3/4 c  Cold water
       1    Piece ginger - 4x1-inch,
            -peeled, cut into thick
            -slices
       4 c  Sugar
  
   Cut off lemon ends.  Cut lemons lengthwise into quarters, then cut
   crosswise into thin slices, removing and reserving seeds. Place lemon
   seeds in small bowl. Place lemon slices in medium bowl. Add 1/2 cup
   cold water to bowl with seeds and 3 cups cold water to bowl with
   lemon slices. Cover bowls with plastic wrap and let stand 24 hours at
   room temperature.
   
   Transfer lemon slices with their soaking water to heavy large
   saucepan. Strain water from bowl with seeds into same saucepan. Wrap
   seeds in cheesecloth; tie with string and add to saucepan. Bring to
   simmer over medium-high heat.  Cover partially and adjust heat so
   mixture barely simmers.  Cook 45 minutes, stirring occasionally.
   
   Puree sliced ginger with remaining 1/4 cup water in processor,
   stopping occasionally to scrape down sides of bowl. Strain mixture
   through sieve, pressing down on solids with spoon. Reserve 1/4 cup
   ginger juice.
   
   Remove cheesecloth bag from saucepan and squeeze it between spoons so
   liquid drains back into pan.  Add 4 cups sugar to lemon mixture and
   stir until dissolved. Add reserved 1/4 cup ginger juice. Simmer
   mixture uncovered until it reaches gelling stage, about 1 hour. (To
   test for doneness, remove pan from heat. Fill chilled spoon with
   preserves, then slowly pour preserves back into pan; last 2 drops
   should merge and sheet off spoon.  One tablespoon of preserves
   spooned onto chilled plate and frozen 2 minutes should wrinkle when
   gently pushed with fingertip.)
   
   Rinse clean jars, lids and screw bands in hot water. Spoon preserves
   into hot jar to 1/4 inch from top. Immediately wipe rim, using towel
   dipped into hot water. Place lid on jar, seal tightly with screw
   band. Repeat with remaining preserves and jars. Arrange jars on rack
   set into large pot. Cover with boiling water by at least 1 inch.
   Cover pot and boil
        15    minutes.*
   
   Remove jars from water bath. Cool to room temperature. Press center
   of each lid.  If lid stays down, jar is sealed. Store in cool dry
   place up to 1 year. Refrigerate after opening. (If lid pops up, store
   preserves in refrigerator.)
   
   * If preserves have not been processed in water bath as described
   above, cover and refrigerate.
   
   Makes about 3-1/2 cups.
   
   Recipe from Bon Appetit, October, 1991.
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