I loved Vicki. she speaks clearly, summarizes steps as she goes through major sections of a recipe, she speaks slowly enough for me to write notes, and her video seems very well thought out. What a gem, I could listen and learn from her all day, every day.
Membrain has all the pectin of citrus fruits. It makes the final product cloudy but you don't need to use additional pectin, and can reduce the amount of sugar is you wish.
Just made this with Eureka lemons using 8 large lemons with 1/3C. ginger, & 4C. sugar. Turned out perfect! Still plenty sweet with the tangy lemon flavor & sets up nicely using the pectin for reduced sugar recipes. Love it!
Very nice just a point I have a dedicated zester I find it does the job of pealing and slicing the skin in one so much quicker without pith and without compromise x
Have to admit I'm not a fan - at least not of orange marmalade and never considered that another flavor might be lurking out there. I love love love lemon and ginger and your recipe has piqued my curiosity. Aside from biscuits, bagels, chicken and etc it seems this would also be so good in a cup of hot tea tea! It looks so beautiful. Thanks for sharing!!
I love these two flavors together, and as soon as I saw the recipe, I knew I had to make this! And it did not disappoint! If you are using in tea, there will be the thin strips of zest, so you might want to make it differently for that, or just be aware of it. But I also plan on using it in recipes.
I am so fascinated with anything related to ginger and I'm truly gonna try this one. Hoping that my family would love this as much as I do even if I haven't tried it yet. lol Thank you!
Hi Vickie, This looks wonderful. Marmalade is one of my favorites - and this combination of lemon and ginger uses to of my favorite ingredients!! Thanks for the recipe and instructions!! Love, Mary
Just an update. I made this today and its absolutely delicious! It's like a lemon drop candy with ginger! So, so good! I like to take home made jam and put it in yogurt. This will be Devine! I also stirred a spoonful into my tea and WOW! THANK YOU for sharing!
Vickie's Country Home - not sure if I was clear. I'm planning on adding the blueberries to your recipe & will probably use a couple of apples for the pectin naturally. Gramma used to make them with sugar & apples when I was kid. Mom introduced certo & sure-gel. But I still remember doing jams preserves & jellies with Gramma.
Vickie's Country Home -- yes I will be trying it when budget allows for the lemons & Ginger & sugar. My teenagers have hone thru 15# sugar i n last 3 months. So don't have my on hand sugar tight now.
I think the blueberries would be a good addition. I have never made any using apples for natural pectin. I have used Pomona's Pectin before, which I love. It is easy to reduce sugar using that. This recipe really needs the sugar. And yes, sugar is not inexpensive! At least not the organic pure cane that I buy. I am really trying to watch the GMO's, and the "granulated sugar" that you buy is sugar beet, which is GMO. It's a good thing that we don't use much except for Shana's coffee!
Vickie's Country Home I did try it. Added blueberries ( frozen was 2cups thawed only 1 cup & they were tiny ones) as only pectin had was out of date used what Gramma & Great Gramma taught me. Used that pectin but when added blueberries added finely shredded apple peel from 2 macintish apples & the apple thinly chopped up. Didn't change the sugar quantity as apples some sweet. Would've used crabapple or Granny Smith but not available. Most of apple cooked down in regular instructions you had. The small amounts left cooked down in the waterbath. Always do. Have some away as so good. *** Gramma always said if pectin out of date don't waste it just use 2xs. That's why I used what I had & added the 2 apples. Now Gramma would've cut up whole apples seeds & core but I didn't this time. It's Sooo good.
I am trying your recipe right away now.May I know how could I best preserve it for longer shelf life in room temperature or during travel? Many thanks!
If it is canned properly it will be shelf stable. If you are traveling during extreme temperatures, I would recommend wrapping it in newspaper, or something that would insulate it. I would also make sure to have the ring on the jar during travel. Thank you for watching!
Your lemon ginger jam recipe was one best ever I had viewed. Can you please share strawberry jam recipe if you know. Secondly can you please let me khow how to get set jam without adding any pectin.
Vickie, you hit 3000!! You do such a great job and you definitely have some of the best recipes. I would love this stuff. I have never heard of this recipe and I cannot wait to try it. I have to catch up on all your videos because I got behind. Love this! I sure hope you are doing well. I sure enjoy us chatting back and forth.------------------------Tressa Daigle
Definitely going to try this. I was gifted 2 bags of lemons so this will be great! Sunshine in a jar! I just love that! So glad Whippoorwill Holler recommended your channel! I just subscribed. Thank you for sharing this!
I love the look of your recipe and I am going to try making some tomorrow. I enjoyed the video and tips. I was wondering can you do the same with oranges or mandarins?
Hi Vickie. I followed the recipe, but reduced the sugar amount in half. The final product looks good and smells very pleasant. But it is a little bitter. I am not sure why. I would appreciate your thoughts on that.
Reducing the sugar would make it more tart, but it shouldn’t make it more bitter. The only thing that I can think of would be if there was some of the white pith from the skin. When you cut up the lemon peel, was there any white left? That would add bitterness.
Thank you for your quick reply. There were no white segments included. I think one or more lemons might have been old/no good. I will try again tomorrow with a new batch. Thanks.
Vickie, I tried your recipe yesterday, but make 2 small changes. First the lemon peel: I tasted the lemon peel before adding it to the syrup. The peel was bitter. To get rid of the bitterness, I boiled and drained it twice. The syrup: I used half the amount of sugar (less than 3 cups). Everything else worked out perfectly! Thank you for your lovely and informative video :)
Hello , Can we put powder of ginger instead of fresh ginger in the recipe Will it give a good result or what ? Also what is the difference if i used fresh ginger or a powdered ginger .. how it will differ in result ? And thanks in advance
Hi Vickie 🌸 my 2 mums would luv this marmalade! ....I don’t eat it or Jams etc....but they would adore it...especially my own mum who also luvs ginger! The only time I remember eating it was when I was pregnant with my first son & I had cravings for hot toasted breakfast muffins with tuna on one side & my mums cumquat marmalade on the other...id alternate & take a bite outa each side...it hit the spot....something about the salty & the sweet I think? Well done on your prep-work Vickie...your patience is admirable...the finished product looked stunning!
It took a little time, but I sure do love this stuff! So do Brian and Shana - I made sourdough English muffins last night, and this stuff is flying off of my shelf! LOL!
Vickie's Country Home OH i’d love to try your muffins! never had fresh baked ones...i bet they’re scrumptious !!👍🏻 ps. do you dust them with fine cornmeal?
Actually you cook them on an electric griddle, or in my case on a cast iron griddle on the stovetop. And yes, you put them to rise on a baking sheet coated with cornmeal, then sprinkle it on top also. There is going to be a video, once I get it edited.
You could try zesting. You would need to be very careful only to get the yellow part, and none of the white pith. You would have a different texture to the marmalade, as most marmalade’s have slightly larger strips of peel.
@@VickiesCountryHome I'm always looking for new things. I've been making jellies, jams and pickles for a while. Last summer I tried Cherry jam....came out very good. LOVE just making 'stuff'....lol
@@VickiesCountryHome You can soak them, then rinse them and put them in a muslin bag to cook along with the fruit and juices. Then just take the bag out when the jam's thick enough. I've used it when I had no pectin or agar agar
Vickie's Country Home , & that exactly how it came out....WONDERFUL! I had 2 put my 5 (didn't get 7) jars n the fridge b/c I was a little shakey on the canning process and I didn't want to chance it! But it was just like u described it SUNSHINE IN A JAR!
Vickie I made this marmalade today and it worked beautifully however my fault I added too much sugar - is there anything I can do to correct. It’s more Jam than marmalade 😔
yes, you can. just bring to the boil some more lemon and ginger, and then when ready, add the stuff you made with too much sugar to it. it will be just right. i also added fresh orange juice instead of water to the mix, doubled the ginger amount, and reduced the sugar to only 5 cups, so the sweetness does not overwhelm the taste of ginger and lemon. it comes out so delicate and fruity (as against just blinding sweet and sugary)
For all your followers, please consider those of us who do not understand pounds, inches etc. Please "speak" in grams, kilos meters and centimeters too️
Hello Ms Vicki I just watched your lemon ginger marmalade video I can't wait to make some . I only problem with the video was you kept dragging your sleeve thru the peel.
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I loved Vicki. she speaks clearly, summarizes steps as she goes through major sections of a recipe, she speaks slowly enough for me to write notes, and her video seems very well thought out. What a gem, I could listen and learn from her all day, every day.
Thank you!
Membrain has all the pectin of citrus fruits. It makes the final product cloudy but you don't need to use additional pectin, and can reduce the amount of sugar is you wish.
I must try this, I love ginger. Thank you for sharing.
Just made this with Eureka lemons using 8 large lemons with 1/3C. ginger, & 4C. sugar. Turned out perfect! Still plenty sweet with the tangy lemon flavor & sets up nicely using the pectin for reduced sugar recipes. Love it!
Great for you given both are great for immunity etc. ! Thanks! Will try this here in Florida! 🌺😎✌🏻🍉🐠🐬🦩🌴🍊
Just made this marmalade and it is absolutely amazing. Thank you.
Very nice just a point I have a dedicated zester I find it does the job of pealing and slicing the skin in one so much quicker without pith and without compromise x
I have never turned down anything lemon, even the lemon all by it self! Yum!
Me too! 😋🤗
Your recipie looks delicious 😋
Thanks Vickie, i am definitely going to try it.
This is so so good. Thank you vickie
Have to admit I'm not a fan - at least not of orange marmalade and never considered that another flavor might be lurking out there. I love love love lemon and ginger and your recipe has piqued my curiosity. Aside from biscuits, bagels, chicken and etc it seems this would also be so good in a cup of hot tea tea! It looks so beautiful. Thanks for sharing!!
I love these two flavors together, and as soon as I saw the recipe, I knew I had to make this! And it did not disappoint! If you are using in tea, there will be the thin strips of zest, so you might want to make it differently for that, or just be aware of it. But I also plan on using it in recipes.
Looks delicious
Oh my goodness that has got to be delicious!
It is! 🤗
She's not lying! I'm making it for the second time today for a friend who loves it so much, she wants a batch for herself!
I am so fascinated with anything related to ginger and I'm truly gonna try this one. Hoping that my family would love this as much as I do even if I haven't tried it yet. lol Thank you!
This looks absolutely amazing ...presented with excellent narration cannot wait to make this we love ginger as well as lemons....thank you Vicki
Hi Vickie, This looks wonderful. Marmalade is one of my favorites - and this combination of lemon and ginger uses to of my favorite ingredients!! Thanks for the recipe and instructions!! Love, Mary
Thank you Mary!
Lemon ginger heals gifts journey 🌹🌹 Thanks 🙏👍
Absolutely beautiful...will definitely give it a try..Thank You for sharing.
Thank you! Excited to try it!
Thanks for the wonderful recipe! I'll try to make it here in Brazil! 💖💖💖💖💖
You are welcome! Enjoy!
This looks amazing! I'm glad this showed up in my feed! I have made a peach ginger whiskey jam before and i will definitely make this!
Just an update. I made this today and its absolutely delicious! It's like a lemon drop candy with ginger! So, so good! I like to take home made jam and put it in yogurt. This will be Devine! I also stirred a spoonful into my tea and WOW! THANK YOU for sharing!
The color is beautiful!
It is beautiful, thank you! It is like sunshine in a jar!
I made marmalade today but I’m going to def give this a try. Thanks
Enjoy!
I love marmalade also! Going to give this a try! Thank you!
👍
Looks so wonderful.
But I want to taste it now. It sounds so good. I so miss canning with my mother when I was young.
Yummy, Yummy Marmalade Vicky..Bursting with Lemon and Ginger Goodness!!!
😋🤗
Great recipe! Oh Ms. Vickie I do love marmalades! This sounds like it would be a great addition to chicken. TFS Happy canning
Thank you!
I love marmalade. ❤️😋
Me too!
Toasted rye bread with orange marmalade is my favorite. But this sounds equally delicious.
I love orange marmalade, but I think I like this better!
Hi. Great recipe. Will definitely make this. Thank you.
My mother used parifin wax melted and poured over the top to seal the jam/ jelly.
This looks amazeballs.... my next project
🤗
I love marmalade so I will be making this. Thanks Vickie!
You are very welcome!
This is just wonderful. Must give a try. Pls explain why so much sugar is used in all marmalades. Can icing sugar do the same?? Following fro Kenya.
yummmm can you do this on a glass cooktop and can it
love the video... i was just wondering if some of the sugar could be cut.. sometimes when i put the amount called for its so sweet i cant eat it..
Muito bom mesmo! Parabéns!
Muito obrigado pela aula.
Thank you so much for showing such an informative video. Love lemon and ginger, this is going in my fav list for sure 👍🏻💖
👍🤗
Hello, mam I watching ur video frm d phils, what is fectin? I am not sure if we have one. What can I replace with it
This looks and sounds delicious. I didn't like marmalade until around a year ago. now I really like it.This looks like something I will try. Thank you
We are loving it! You are welcome!
Excellent
👍 Very Grateful to You for imparting your recipe to us, however, please list down quantity of ingredients used to enable hands on experience.
❤🎉
Thank you so much. I’ll try to make it for my family.
It sounds wonderful. Wonder if adding frozen blueberries would be good. I may try this Oooo.
Blueberries might be good too! Let me know if you try it please!
Vickie's Country Home - not sure if I was clear. I'm planning on adding the blueberries to your recipe & will probably use a couple of apples for the pectin naturally. Gramma used to make them with sugar & apples when I was kid. Mom introduced certo & sure-gel. But I still remember doing jams preserves & jellies with Gramma.
Vickie's Country Home -- yes I will be trying it when budget allows for the lemons & Ginger & sugar. My teenagers have hone thru 15# sugar i n last 3 months. So don't have my on hand sugar tight now.
I think the blueberries would be a good addition. I have never made any using apples for natural pectin. I have used Pomona's Pectin before, which I love. It is easy to reduce sugar using that. This recipe really needs the sugar. And yes, sugar is not inexpensive! At least not the organic pure cane that I buy. I am really trying to watch the GMO's, and the "granulated sugar" that you buy is sugar beet, which is GMO. It's a good thing that we don't use much except for Shana's coffee!
Vickie's Country Home I did try it. Added blueberries ( frozen was 2cups thawed only 1 cup & they were tiny ones) as only pectin had was out of date used what Gramma & Great Gramma taught me. Used that pectin but when added blueberries added finely shredded apple peel from 2 macintish apples & the apple thinly chopped up. Didn't change the sugar quantity as apples some sweet. Would've used crabapple or Granny Smith but not available. Most of apple cooked down in regular instructions you had. The small amounts left cooked down in the waterbath. Always do. Have some away as so good. *** Gramma always said if pectin out of date don't waste it just use 2xs. That's why I used what I had & added the 2 apples. Now Gramma would've cut up whole apples seeds & core but I didn't this time. It's Sooo good.
Good job
Shukran Mama.
That looks so delicious
Thank you!
I loved this video! Just what I was looking for ! Thank you so much!🍋🍋🍋
i have some yuzu asian mandarine like a lemon i might try a mini batch
I am trying your recipe right away now.May I know how could I best preserve it for longer shelf life in room temperature or during travel?
Many thanks!
If it is canned properly it will be shelf stable. If you are traveling during extreme temperatures, I would recommend wrapping it in newspaper, or something that would insulate it. I would also make sure to have the ring on the jar during travel. Thank you for watching!
HI enjoyed your tutorial but I have a questian if you don't mind; is how many grams de box of piction and what flavour?please thanks I want to try
Do grocey stores add waxes or oils etc to fruits or juices to improve their shelf life?
Thank you for recipe
I would like to try this with a little lavender added :P
That would be a really interesting flavor!
This is well worth the effort since you can't buy it anywhere.
Could you show us how tomato jam is made please Vicky 🙏🇿🇦
Looks yummy
Your lemon ginger jam recipe was one best ever I had viewed.
Can you please share strawberry jam recipe if you know.
Secondly can you please let me khow how to get set jam without adding any pectin.
This looks delicious!
Thank you!
احتراف ممتاز 👌
Vickie, you hit 3000!! You do such a great job and you definitely have some of the best recipes. I would love this stuff. I have never heard of this recipe and I cannot wait to try it. I have to catch up on all your videos because I got behind. Love this! I sure hope you are doing well. I sure enjoy us chatting back and forth.------------------------Tressa Daigle
Hi Tressa, yes, thank you! I think you will love this recipe! You can use it in recipes too, and it has so much flavor! Take care!
I am making this marmalade right now and will like to know how long to boil the ingredients?
What is the white powder you added before the sugar, I couldn't hear it clear?
This looks wonderful, this would be good on a piece of chicken.
Oh, that would be good too!
Whippoorwill Holler kinda like your fu fu pork loin? 😛xxx
It would be fufu chicken!
Vickie's Country Home. Haha!
Probably better than little rabbit fu fu.
Very helpful video... Thank you.
I just made this and it is SO yummy!!!
The Width of these lemon are very thick. Which variety of are you using.
What's a substitute for pectin to make this marmalade,please?
I am making this soon very soon
Wonderful! 🤗
That would be good on a bagel with cream cheese! Yum"🍋
Or maybe a sourdough English muffin...
your right that would be good.
Could crystallized ginger be used instead (chopped finely)?
Looks like a lovely recipe. Can you double it?
I am not sure. Some jams and jellies do not double well. I haven't tried it.
Is it possible to make without the pectin and just use the seeds?
Definitely going to try this. I was gifted 2 bags of lemons so this will be great! Sunshine in a jar! I just love that! So glad Whippoorwill Holler recommended your channel! I just subscribed. Thank you for sharing this!
We made this and it's delicious! Ours is runny tho. Our pectin marmalade recipe says it can take two weeks to set. Did you have a set time?
I didn’t watch the days, but it was a little soft at first.
I love the look of your recipe and I am going to try making some tomorrow. I enjoyed the video and tips. I was wondering can you do the same with oranges or mandarins?
Thank you. I don’t see why not.
Hi Vickie. I followed the recipe, but reduced the sugar amount in half. The final product looks good and smells very pleasant. But it is a little bitter. I am not sure why. I would appreciate your thoughts on that.
Reducing the sugar would make it more tart, but it shouldn’t make it more bitter. The only thing that I can think of would be if there was some of the white pith from the skin. When you cut up the lemon peel, was there any white left? That would add bitterness.
Thank you for your quick reply. There were no white segments included. I think one or more lemons might have been old/no good. I will try again tomorrow with a new batch. Thanks.
I hope this one turns out well! Please let me know!
Vickie, I tried your recipe yesterday, but make 2 small changes. First the lemon peel: I tasted the lemon peel before adding it to the syrup. The peel was bitter. To get rid of the bitterness, I boiled and drained it twice. The syrup: I used half the amount of sugar (less than 3 cups). Everything else worked out perfectly! Thank you for your lovely and informative video :)
Hello ,
Can we put powder of ginger instead of fresh ginger in the recipe
Will it give a good result or what ?
Also what is the difference if i used fresh ginger or a powdered ginger .. how it will differ in result ?
And thanks in advance
Can we use honey instead of sugar and what if we use brown sugar? Would it be darker.? Thank you.
Hi there. I just wanted to ask you how can I fix my marmalade? I overcooked it looks like candy sticky, and dark.I am so sad
Great video! Thx so much
Thank you🙇♀️💖💕💗
🤗
Hi Vickie 🌸 my 2 mums would luv this marmalade! ....I don’t eat it or Jams etc....but they would adore it...especially my own mum who also luvs ginger! The only time I remember eating it was when I was pregnant with my first son & I had cravings for hot toasted breakfast muffins with tuna on one side & my mums cumquat marmalade on the other...id alternate & take a bite outa each side...it hit the spot....something about the salty & the sweet I think?
Well done on your prep-work Vickie...your patience is admirable...the finished product looked stunning!
It took a little time, but I sure do love this stuff! So do Brian and Shana - I made sourdough English muffins last night, and this stuff is flying off of my shelf! LOL!
Vickie's Country Home OH i’d love to try your muffins! never had fresh baked ones...i bet they’re scrumptious !!👍🏻
ps. do you dust them with fine cornmeal?
Actually you cook them on an electric griddle, or in my case on a cast iron griddle on the stovetop. And yes, you put them to rise on a baking sheet coated with cornmeal, then sprinkle it on top also. There is going to be a video, once I get it edited.
Vickie's Country Home oh good! ..I’m looking forward to it 👍🏻
Oh, this looks so good. I will make this. Thank you for sharing.
Enjoy!
Just wondering if instead of peeling and slicing the lemons, could you use either a box grater or large-cut zester?
You could try zesting. You would need to be very careful only to get the yellow part, and none of the white pith. You would have a different texture to the marmalade, as most marmalade’s have slightly larger strips of peel.
@@VickiesCountryHome I'm always looking for new things. I've been making jellies, jams and pickles for a while. Last summer I tried Cherry jam....came out very good. LOVE just making 'stuff'....lol
LOL! Me too!
May i take lemon ginger shot in outside not into refrigerator....and how long does it last moms? Im sorry if i ask outside the context 😅
Do you ever use the pithe and seeds to thicken it instead of pectin?
I have never tried it. I would be worried about adding bitterness.
@@VickiesCountryHome You can soak them, then rinse them and put them in a muslin bag to cook along with the fruit and juices. Then just take the bag out when the jam's thick enough. I've used it when I had no pectin or agar agar
Hello would like to ask, is it possible to still make this without pectin???
I haven’t tried it, but I do know that this took quite a while to jel. I prefer using the pectin.
Where can I buy that pectin ?
Making this 2night! 👍👍👍
Wonderful!
Vickie's Country Home , & that exactly how it came out....WONDERFUL! I had 2 put my 5 (didn't get 7) jars n the fridge b/c I was a little shakey on the canning process and I didn't want to chance it! But it was just like u described it SUNSHINE IN A JAR!
I am so happy that you enjoyed it! We loved this stuff, and I need to make some again!
Vickie I made this marmalade today and it worked beautifully however my fault I added too much sugar - is there anything I can do to correct. It’s more Jam than marmalade 😔
I am not sure. I have never had that happen. You might be able to add more fruit and reprocess. Good luck!
yes, you can. just bring to the boil some more lemon and ginger, and then when ready, add the stuff you made with too much sugar to it. it will be just right. i also added fresh orange juice instead of water to the mix, doubled the ginger amount, and reduced the sugar to only 5 cups, so the sweetness does not overwhelm the taste of ginger and lemon. it comes out so delicate and fruity (as against just blinding sweet and sugary)
❤❤❤❤❤
Very special for gifts, I would imagine. Ummm.
I don't think it will make it that far. We are already on jar 2... 😂. I think we are all a little ready for "sunshine"!
thanks for sharing..
For all your followers, please consider those of us who do not understand pounds, inches etc. Please "speak" in grams, kilos meters and centimeters too️
Use only high grade stainless steel pots for acid based foods like citrus fruits and tomatoes.
Thankyou
Hello Ms Vicki I just watched your lemon ginger marmalade video I can't wait to make some . I only problem with the video was you kept dragging your sleeve thru the peel.
How much juice liquid did you get from the lemons?
This was q while back, so I don’t recall. It can vary depending on what type, and how old they are..
can you substitute erythritol for the sugar?
I am not sure. You would need to check the NCHFP recommendations for that. Sugar in jams/marmalade’s is usually added to help preserve it.
How much pectin should I use?