Sous Vide Lemon-Ginger Marmalade
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
4 Meyer lemons, thinly sliced
4 cups granulated sugar
1/4 cup chopped crystallized ginger
1 tablespoon grated fresh ginger
Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
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.
When the timer goes off, remove the bag from the water bath. Transfer the bag to an ice bath and cool.
Store marmalade in an air-tight container in the refrigerator for up to two weeks.