A vibrant, zesty preserve combining fresh lemons, warming ginger, and a kick of red chili, sweetened with golden honey.
6 large lemons (zest and segments)
2 1/2 cups water
1/2 tsp baking soda
1 cup fresh ginger, finely grated
3-4 red chilies, minced
2 cups pure honey
4 cups granulated sugar
1 pouch (1.75 oz) liquid pectin
1.Simmer lemon zest with water and baking soda for 20 minutes.
2.Add lemon segments, juice, ginger, and chilies.
3.Stir in honey and sugar until fully dissolved.
4.Bring to a full rolling boil over high heat.
5.Whisk in pectin and boil hard for exactly 1 minute.
6.Remove from heat and skim off any foam.
7.Ladle into sterilized jars, leaving 1/4 inch headspace.
8.Process in a water bath canner for 10 minutes.
Use a candy thermometer to ensure it reaches 220°F for a firm set.
Adjust chili count for more or less heat.
Store in a cool, dark place for up to 1 year.