Description
This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.
Ingredients
- 3 ½ cups peeled fresh ginger
- 4 cups water
- 5 cups white sugar
- 1 (3 ounce) pouch liquid pectin
- 5 half pint canning jars with lids and rings
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 8 hrs 35 mins
Servings: 30