Homemade marmalade with ginger and lemon - sweet sourness sweets

Peel the ginger peel. Cut the peel from the lemon, cut the pulp into segments. Pour limes with boiling water, cut into small pieces together with the peel.

Pour half a liter of water into the pan. Pour brown sugar and put on a stove over high heat. Stirring, boil for several minutes, dissolving sugar.

Add chopped ginger (finely chop the root or three through a grater), limes, lemon. Cook for 10-12 minutes, stirring.

We filter the fragrant broth through a sieve, we need only liquid, throw out the rest.

In a separate bowl, soak the agar-agar. Pour into a powder of 100 ml. hot water, dissolve and leave for five minutes. The consistency of the solution will turn out as a very thick syrup.

Pour agar-agar into ginger-lemon syrup, stir. Cook from the beginning of boiling for two to three minutes, the fire is weaker than average.

Remove from heat, cool a little. Then pour the contents of the pan into a mold (it can be covered with cling film) and leave to solidify at room temperature.

We take out the finished marmalade from the mold, cut into pieces or cut the figures with cookie cutters. In principle, marmalade is ready for use, but if you need a more dense consistency, it is recommended to leave it on the wire rack for a day after cutting and let it dry.

Roll marmalade cubes in white or brown sugar. We transfer to a plate or in a food container, if intended for storage. Bon Appetit!