Categories: Condiment, Preserve 
      Yield: 2 servings 
  
      3 lg Lemons                                   -peeled, cut into thick 
  3 3/4 c  Cold water                               -slices 
      1    Piece ginger - 4x1-inch,            4 c  Sugar 
  
  Cut off lemon ends.  Cut lemons lengthwise into quarters, then cut 
  crosswise into thin slices, removing and reserving seeds.  Place lemon 
  seeds in small bowl.  Place lemon slices in medium bowl.  Add 1/2 cup cold 
  water to bowl with seeds and 3 cups cold water to bowl with lemon slices. 
  Cover bowls with plastic wrap and let stand 24 hours at room temperature. 
   
  Transfer lemon slices with their soaking water to heavy large saucepan. 
  Strain water from bowl with seeds into same saucepan. Wrap seeds in 
  cheesecloth; tie with string and add to saucepan. Bring to simmer over 
  medium-high heat.  Cover partially and adjust heat so mixture barely 
  simmers.  Cook 45 minutes, stirring occasionally. 
   
  Puree sliced ginger with remaining 1/4 cup water in processor, stopping 
  occasionally to scrape down sides of bowl. Strain mixture through sieve, 
  pressing down on solids with spoon.  Reserve 1/4 cup ginger juice. 
   
  Remove cheesecloth bag from saucepan and squeeze it between spoons so 
  liquid drains back into pan.  Add 4 cups sugar to lemon mixture and stir 
  until dissolved.  Add reserved 1/4 cup ginger juice.  Simmer mixture 
  uncovered until it reaches gelling stage, about 1 hour.  (To test for 
  doneness, remove pan from heat. Fill chilled spoon with preserves, then 
  slowly pour preserves back into pan; last 2 drops should merge and sheet 
  off spoon.  One tablespoon of preserves spooned onto chilled plate and 
  frozen 2 minutes should wrinkle when gently pushed with fingertip.) 
   
  Rinse clean jars, lids and screw bands in hot water.  Spoon preserves into 
  hot jar to 1/4 inch from top.  Immediately wipe rim, using towel dipped 
  into hot water.  Place lid on jar, seal tightly with screw band. Repeat 
  with remaining preserves and jars.  Arrange jars on rack set into large 
  pot.  Cover with boiling water by at least 1 inch.  Cover pot and boil 15 
  minutes.* 
   
  Remove jars from water bath. Cool to room temperature.  Press center of 
  each lid.  If lid stays down, jar is sealed.  Store in cool dry place up to 
  1 year. Refrigerate after opening.  (If lid pops up, store preserves in 
  refrigerator.) 
   
  * If preserves have not been processed in water bath as described above, 
  cover and refrigerate. 
   
  Makes about 3-1/2 cups. 
   
  Recipe from Bon Appetit, October, 1991.