Ginger Marmalade Recipe at Home | Homemade Ginger Marmalade | How to Make Ginger Marmalade | Ginger Marmalade Recipe Easy | Best Ginger Marmalade Recipe | Classic Ginger Marmalade | Pure Ginger Marmalade: Here is a classic recipe for Ginger Marmalade — I have included variations for both the pure ginger version and a ginger-orange blend, as both are extremely popular:
About Ginger Marmalade: This marmalade is incredibly fresh, clean, and bursting with intense flavor. It features a perfect marriage of the spicy warmth of fresh ginger and the sweetness of sugar, resulting in a truly incomparable final taste. In the UK, this spread is known by both the names "jam" and "marmalade" — it is one of the select few products that do not contain any citrus fruit yet are still referred to as "marmalade."
Ingredients (Yields ~2 cups)
1 lb. (450g) fresh ginger root
2 cups (400g) granulated sugar (or jam sugar containing pectin)
1½ cups water
Juice of 1 lemon
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| Homemade Ginger Lemon Marmalade Recipe |
Instructions
Prepare the ginger. Peel the ginger root and cut it into long, thin strips; try to ensure that no piece is overly tough or fibrous. Younger roots tend to have a slightly pinkish hue and produce a superior marmalade. The core of older roots is often fibrous; if, as you begin chopping the root into small pieces, it feels tough, trim away the outer sections to chop into pieces, and grate the fibrous core—discarding the stringy fibers.
Simmer the ginger. Place the ginger pieces and water into a saucepan and bring to a boil. Reduce the heat and let it simmer gently for 45–60 minutes, until the ginger is completely tender and the liquid has reduced.
Add the sugar and lemon. Bring the mixture to a rolling boil over high heat, stirring occasionally. Add all the sugar, then, stirring continuously, cook the mixture until it returns to a rolling boil and let it boil vigorously for 1 minute.
Check for setting. Place a spoonful of the jam onto a cold plate, let it sit for 1 minute, then test it by pressing with your finger. If it has set and wrinkles appear when pressed, it is ready. If not, return the jam to medium heat, boil for another 5 minutes, and then check for setting again.
Fix runny jam. If your jam has turned out too runny, you can return it to the heat and cook it further to allow it to thicken.
Fill the jars. Remove from the heat, stir for 1 minute, and skim off any foam that has risen to the surface. Immediately ladle the hot jam into hot jars, leaving ¼ inch of headspace at the top. Using a non-metallic utensil, remove any air bubbles and wipe the rims of the jars to remove any jam residue.
Storage. Sealed jars can be stored at room temperature for up to one year. Jars that have not sealed should be kept in the refrigerator and consumed quickly.
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