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!)

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Recipe Temp 190 F / 87.8 C
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Ginger and lemon are simply made for each other. One is tart, the other is spicy, and they find the perfect marriage when prepared with some sugar in the Anova Sous Vide Precision Cooker. This easy recipe calls for Meyer lemons — a sweeter lemon that’s somewhere between an orange and a lemon — and both fresh and crystallized ginger.
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Ingredients for 8

  • 4 Meyer lemons, thinly sliced

  • 4 cups granulated sugar

  • 1/4 cup chopped crystallized ginger

  • 1 tablespoon grated fresh ginger


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190°F (87°C).

  • 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.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Transfer the bag to an ice bath and cool.

    • Step 2

      Store marmalade in an air-tight container in the refrigerator for up to two weeks.

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190 F / 87.8 C Recipe Temp
Recipe Time
Prep Time