Best 5 How To Make Ginger Marmalade Recipes

SIMPLE GINGER MARMALADE (GINGER JAM)

Steps:

• First, peel and slice the ginger into long, thin slices trying to avoid any pieces that are very hard and fibrous.
• Add the ginger and enough water to fully submerge it to a saucepan, bring to a boil over high heat, and then reduce to a gentle simmer for 45 minutes. This will help to reduce the pungent, strong flavor of ginger.
• Drain the water (note: you can keep it and drink it or freeze in ice cubes and add to smoothies, lemonade, or iced tea).
• Next, mix the 1 cup of water with the cane sugar and powdered pectin.
• Then pour the mixture over the ginger in the pot and boil for another 25 minutes over medium heat.
• Transfer to a sterilized jar (process in notes) and allow it to cool down (it will continue to thicken as it cools), then cover and store.

ORANGE GINGER MARMALADE

Steps:

• Run five jars through the dishwasher to sterilize them and then place them in a low oven until dry. Place a saucer in the freezer.
• Halve the oranges and squeeze the juice from them into a large saucepan. Save the pips for later.
• Slice each orange half in half again so that you have quarters. Using a metal spoon, scrape the pith from the peel and save this for later too. Using a square of muslin cloth, make a package for the seeds and pith by tying it into a bundle with string.
• Slice the orange peels into fine shreds and place it in the pan with the orange juice, lemon juice, chopped ginger and the bundle of pith and pips. Add water. Bring the mixture to the boil. Reduce the heat and simmer for 30 minutes.
• Remove the muslin bag from the pot carefully and squeeze the liquid back into the pan.
• Add all of the sugar to the orange and ginger mixture and stir until the sugar dissolves. Bring to a boil and then reduce the heat to a rapid simmer. Skim any foam which appears on the top. Cook on medium heat until mixture thickens.
• Remove the saucer from the freezer and place a spoonful of marmalade on it.
• Remove the pan from the heat and leave the marmalade rest for 10 minutes. Transfer to the sterilized jars with a spoon or ladle. Wipe the rim of each jar and place the lids on tight.
• Store in a cool dry cupboard. Once opened, store in the refrigerator.

GINGER MARMALADE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

GINGER MARMALADE

Steps:

• Juice fruit and blend juice with 3 cups water.
• Chop pulp and peel fine.
• Mix and boil 20 mins.
• Mix 3 cups water with sugar and cook 20 mins.
• Add pulp mix and ginger.
• Simmer 2 hours.
• Pour into sterilized pint jars and seal.

RHUBARB, GINGER MARMALADE

Steps:

• In heavy saucepan or metal bowl, mix rhubarb and sugar.
• Let stand all night or all day.
• Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender.
• Drain and set aside.
• Remove pith from oranges and lemon and chop pulp, add to rhubarb.
• Bring to full rolling boil.
• Reduce heat and cook about 10 minutes, until jam stage is reached.
• Remove from heat and add ginger and rind.
• Stir 5 minutes, skim foam.
• Pour in sterile hot jars, put hot lids on and screw tight.
• Makes 7 cups.