Cooking time excluding time for soaking the agar-agar and drying of the marmalade. The hardening of the jelly are taken into account. 1. Agar-agar soak overnight in 200 ml. of water at room temperature. You don't need to do some agar is dissolved and gelled perfectly without soaking, but it depends on its quality. Therefore, if you are not sure about agar, it is better still soak. Lemon peel, pitted, and film. Peel the ginger and grate.

2. Measure out your desired amount of sugar. Sugar fundamentally to take it brown because it gives color and taste. Otherwise the marmalade will be very pale, almost white.

3. In a saucepan, mix 350 ml of water and sugar. Heat until the sugar dissolves, add lemon and ginger, bring to boil and simmer couple of minutes, stirring so that the mixture is not burnt. RUB the mixture through a sieve. From the vanilla pod, remove the grains and add to the syrup, stir well.

4. Agar-agar with the water in which he was steeped, bring to boil and boil about 2 minutes. To obtain a thick gel-like syrup.

5. To connect with ginger-lemon syrup and agar-agar, stir well. To cool down a bit.

6. Shape cover with cling film. Pour the resulting mixture into an even layer and allow to solidify at room temperature. Remove the marmalade from the mold. The marmalade is ready to use. It can also roll in sugar, but it is not too soaked, it is better to dry the marmalade for another day at room temperature on the grill and then roll in sugar. He's a bit of a time soak (you will then roll again), but not as much as if it roll without further drying. Bon appetit!