Ginger Marmalade

Ginger Marmalade

7
* 1

"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."
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Ingredients

8 h 35 m servings 138 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Cook's Note
  • This ginger marmalade is great on top of peanut butter toast. It can also be used as a glaze for ham or chicken, substituted for any jam in baking or as a dip for lamb instead of mint jelly. I just used the ginger that was available in the grocery store. I picked the freshest ginger that I could and it was fine.
  • Editor's Note
  • Processing times for safe canning vary by elevation and acidity of the canned product. See your county extension agent for detailed canning information for your area.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

I made this on the weekend and it is the most flavourful ginger marmalade that I have ever tasted. I made one minor change to the directions on this marmalade because I have been making jam for...

Most helpful critical review

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 ad...

I made this on the weekend and it is the most flavourful ginger marmalade that I have ever tasted. I made one minor change to the directions on this marmalade because I have been making jam for...

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 ad...

This recipe makes absolutely amazing ginger marmalade. It is not very labor intensive and you get a phenomenal product. I like to eat it plain on toast or whisked with some garlic and soy sauce ...

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 ginge...

It was the first time I made ginger marmalade, and this recipes worked out very well. The taste is amazing! I made 2 changes: I used 1 cup instead of 1/2 cup of the ginger-flavored water, and I ...

I really liked this recipe but it didn't set up terribly firm in my jars -- maybe my liquid pectin pouches are smaller than the ones used? I didn't think they would be, I just used a pouch of Ce...

Your recipe is a lot like mine except I grate all my ginger & make larger batches also your recipe is great, Thank you for sharing