Ginger Marmalade

Directions

1. Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
2. When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
3. Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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Reviews (4)

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48

Cupcake

Apr. 25, 2011

"I made this on the weekend and it is the most flavourful ginger marmalade that I have ever tasted. I made one minor change to the directions on this marmalade because I have been making jam for years..." See more and years so after I added the pectin, I removed the pot from the heat and stirred and skimmed for 7 minutes instead of turning the pot to a simmer and cooking an additional 7 minutes with the pectin added to the pot.This is what I do with the other jams and marmalades that I have made. I also didn't use the hot water bath in the recipe. I sterilized my jars by washing them in hot soapy water and rinsing in clean water, then I placed them in a pre heated 225 degree oven for 10 minutes. I washed the lids the same way and boiled them for 1 minute to sterilize. I poured the hot marmalade into the warm jars and immediately put the lid on and tightened. I have used this sterilization method for years and found that it is so quick and easy. This recipe made 2 1/2 500ml jam jars for me."

11

K

Oct. 18, 2011

"This recipe does not work as it is written. The ginger in little 'cubes' becomes floating fibrous chunks. We boiled it for 3+ hrs in hopes the pieces would disintegrate but they didn't. We added co..." See morepious amounts of extra water for the long boil. Adding more water to create a reasonable consistency on the second day still left crunchy bits. In order to salvage the batch, we fished out the floating cubed bits, and added 1/2 cup lemon juice and 1/2 cup orange juice. We also used powdered pectin when we added the sugar rather than liquid pectin. It is delicious. I would like to give zero stars because you should find a different recipe but the smallest number allowed is 1"

6

aniquerenee

Oct. 6, 2012

"This recipe makes absolutely amazing ginger marmalade. It is not very labor intensive and you get a phenomenal product. I like to eat it plain on toast or whisked with some garlic and soy sauce to mak..." See moree a teriyaki glaze. And don't be afraid of the "chunks" of ginger, they become almost candied in the final product and give it a really nice texture."