Marmalade

Memorial Weekend was glorious--three days off from work, and nothing to do.  I did manage to keep busy in the kitchen. First up, ginger marmalade. My first foray into actual canning (I've made jam before, but never canned it) went pretty well. All the jars sealed, and the jam, while a bit more runny than I would have liked, is delicious. I used Alton Brown's recipe. The one modification--adding 1 T. or so of ground ginger. This recipe makes about 10 (8-ounce) jars of marmalade, so you'll have plenty to share with family and friends.

This marmalade is pretty chunky, which didn't bother me.

Jars of jam cooling