Abigail Kreiss Recipe Reviews (Pg. 1) - Allrecipes.com (19267333)

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Ginger Marmalade

Reviewed: Nov. 12, 2012
The recipe worked out well, but it had a learning curve for me as I had never cooked ginger before. Some of the little cubes didn't soften. I think it must depend a lot on the age of the ginger root. Also, one must be aware that the fiberous, stringy parts of old ginger root don't soften much with cooking either. Don't include them in your mix. That said, after I fished out the hard parts and the fiber, I made some great jam from the recipe.
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