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"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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3 1/2 cups
peeled fresh ginger
1 (3 ounce) pouch
half pint canning jars with lids and rings
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 years and years so after I added the pectin, I removed the pot from the heat and stirred and skimmed for 7 minutes instead of turning the pot to a simmer and cooking an additional 7 minutes with the pectin added to the pot.This is what I do with the other jams and marmalades that I have made. I also didn't use the hot water bath in the recipe. I sterilized my jars by washing them in hot soapy water and rinsing in clean water, then I placed them in a pre heated 225 degree oven for 10 minutes. I washed the lids the same way and boiled them for 1 minute to sterilize. I poured the hot marmalade into the warm jars and immediately put the lid on and tightened. I have used this sterilization method for years and found that it is so quick and easy. This recipe made 2 1/2 500ml jam jars for me.
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
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 to make a teriyaki glaze. And don't be afraid of the "chunks" of ginger, they become almost candied in the final product and give it a really nice texture.
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.
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 reduced the amount of sugar to 4 cups, which I think is plenty. Other than that I stuck to the recipe, and we love the result!
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 Certo liquid pectin and I find I tend to have this problem with liquid pectin in general... I'm debating whether or not to open all my jars and re-boil to get a more jelly marmalade. I did open one and try some on bread and it was so delicious the way it is! I followed the recipe pretty much exactly but I was very careful when shredding the ginger to stop when my piece was too fibrous to properly grate any more... I think this contributes to a possibly stringy/crunchy marmalade people experienced. I also think using a food processor for the grating might let some of those fibrous pieces sneak in. I didn't cut very much of it into cubes as I was paranoid of a woody piece of ginger making it into the pot. The only change to the recipe I made was I added a few thinly sliced rings of a small orange for a bit of variation. It's nice to see little flecks of orange in the jars. I also added a bit of green dye to make some jars into festive gifts for the holidays and those are very pretty -- otherwise the marmalade turned out a lovely bright yellow. It's a bit of a labour-intensive project but it is so tasty! I'd make this again, but I might use powdered pectin to see the difference.
ETA: This recipe as-is has grown on me! Just know it's not as firm as a "jelly" but not at all bad, very tasty
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
DANGER!! This recipe is unsafe to use. I am a trained food scientist with training to canning safety. The US FDA reports ginger has pH between 5.6 - 5.9 - too high for safe water bath canning. Anything that is preserved in a boiling water bath must have a high acid content with the pH of less than 4.6. The reason that high acid levels are important is that the presence of acid inhibits the germination of botulism spores into the botulism toxin that can kill you! In order to lower the pH to a safe level, one would need to add either bottled lemon or lime juice, or powdered citric acid to lower the pH of less than 4.6.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
** Calories: 138
** Calories from Fat: < 1
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