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How to Make Ginger Marmalade - A Step-by-Step Guide

Ginger marmalade is a delightful spread that is both sweet and tangy, with a hint of spiciness from the ginger. This versatile condiment can be enjoyed on toast, scones, or as a glaze for meat dishes. The combination of zesty citrus and warm ginger makes for a truly unique and delicious flavor profile that is sure to be a hit with friends and family.

Creating your own ginger marmalade at home is a surprisingly simple process that yields a flavorful and satisfying result. Whether you a...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 35 mins
  • Servings: 30
  • Yield: 5 1/2-pint jars

  • 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.

    • Nutrition

    138 cal.

    • Total Fat: 0g
    • Sodium: 3mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 0g
    • Total Sugars: 34g
    • Protein: 0g
    • Vitamin C: 1mg
    • Calcium: 3mg
    • Iron: 0mg
    • Potassium: 51mg

    Categories

    Preserves recipes
    Condiment recipes
    Jam recipes
    Spread recipes