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Ginger Marmalade
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
515 minutes
Elevate any dish with zesty homemade ginger marmalade, perfect on toast, crepes, or paired with meats like ham, chicken, turkey, or lamb.
Ingredients:
  • 3.5 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:
  • Cut the ginger in half. Cube one half and shred the other half using a grater or food processor until you have 3 cups in total. In a large saucepan, combine the ginger with water over medium heat. Bring to a boil, then simmer with the lid on for about 1 hour and 15 minutes until tender. Add more water if needed. Strain the ginger, saving 1/2 cup of the liquid. Combine the ginger and liquid in a bowl and chill in the fridge for at least 4 hours or overnight.
  • Once the ginger has cooled completely, transfer it to a large, sturdy pot, and mix in the sugar. Heat over medium-high heat until boiling, then boil vigorously for 1 minute while stirring continuously. Add the liquid pectin, lower the heat to a simmer, and cook for an additional 7 minutes, removing any foam that forms on top of the marmalade.
  • Place canning jars and lids in boiling water for a minimum of 5 minutes. Fill hot, sterilized jars with marmalade, leaving 1/4 inch of space at the top. Remove air bubbles by running a knife or thin spatula around the insides of the jars. Use a moist paper towel to clean off any food residue on the rims of the jars. Seal with lids and screw on rings.
  • Fill a large stockpot halfway with water and bring to a boil. Using a holder, carefully lower the jars onto the rack in the pot, leaving a 2-inch space between them. Add more boiling water if needed, ensuring the water level is at least 1 inch above the tops of the jars. Cover the pot, bring to a full boil, and process for 15 minutes.
  • After cooking, transfer jars from the stockpot to a cloth-covered or wood surface to cool with plenty of space between them. Once cooled, check each lid's seal by pressing the top with a finger to ensure it's tight and doesn't move. Store in a cool, dark place.

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