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Ginger Marmalade

Ginger Marmalade

Cost $10, save $15

Source: Recommended by CookPal

  • 90 Min
  • 30 Servings
  • $10

INGREDIENTS

  • Ginger Marmalade Base

    • 3 ½ cups peeled fresh ginger
    • 💧 4 cups water
    • 🧂 5 cups white sugar
    • 1 (3 ounce) pouch liquid pectin

  • Canning

    • 🥫 5 half pint canning jars with lids and rings

STEPS

1

Divide the ginger into halves: chop one half into cubes and shred the other. Total it to 3 cups. Place into a large saucepan with water, bring to a boil, then simmer covered for about 1 hour 15 minutes, ensuring it doesn’t dry out.

2

Drain through a fine-mesh strainer, retaining 1/2 cup of ginger-flavored water. Combine the ginger and water in a bowl, refrigerating at least 4 hours or overnight.

3

Combine the cooled ginger and sugar in a pot. Bring it to a hard boil for 1 minute over medium-high, stirring constantly. Add pectin, simmer for 7 minutes, and skim any foam.

4

Sterilize canning jars/lids in boiling water for at least 5 minutes. Fill jars with marmalade to within 1/4 inch of the top, remove air bubbles, and clean rims before sealing.

5

Place jars on a rack in a large stockpot, covering them fully with boiling water. Process for 15 minutes, ensuring water remains 1 inch above jars.

6

Remove jars, place onto an insulated surface, and cool. Check lid seals. Store in a cool, dark area.

NUTRIENTS

Per 1 serving

🔥

138

Calories

  • 0
    Protein
  • 35
    Carbs
  • 0
    Fats

💡 Use fresh ginger for the best flavor.Ensure proper sterilization of the canning jars to avoid spoilage.Adjust sugar levels slightly if you'd like it less sweet, but keep in mind it may affect preservation.Store jars in a cool, dark, and dry place for optimal shelf life.