Sous Vide Lemon-Ginger Marmalade
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 8
4 Meyer lemons, thinly sliced
4 cups granulated sugar
1/4 cup chopped crystallized ginger
1 tablespoon grated fresh ginger
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
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Step 2
Combine all the ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 3 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Transfer the bag to an ice bath and cool.
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Step 1
Store marmalade in an air-tight container in the refrigerator for up to two weeks.