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Ginger Marmalade

Reviewed: 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 copious 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
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