Ginger-Orange Jam | Ginger-Orange Marmalade | Homemade Ginger-Orange Jam | Homemade Ginger-Orange Marmalade | How to Make Ginger-Orange Jam | Where to Buy Ginger-Orange Jam |

 

Ginger-Orange Jam | Ginger-Orange Marmalade | Homemade Ginger-Orange Jam | Homemade Ginger-Orange Marmalade | How to Make Ginger-Orange Jam | Where to Buy Ginger-Orange Jam | Ginger-Orange Jam: This method offers a balance of sweetness and slight bitterness, featuring the subtle warmth and zest of fresh ginger.

Ingredients

4–5 Oranges (Seville oranges work best)

1 Lemon, juiced

2–3 inches of fresh ginger, finely grated or chopped

2 lbs (900g) Jam-making sugar

4 cups Water

Homemade Ginger Orange Marmalade Recipe

Instructions

1. Place a small plate in the freezer to use later for testing the jam's set. Cut the oranges in half and squeeze their juice into a jam-making pot, reserving the seeds. Cut each orange half into four pieces and use a metal spoon to scrape out the white pith from the inside of the peel (save this as well). 

2. Place the seeds and pith onto a square piece of muslin cloth and tie it with a string to form a small bundle. Finely chop the orange peels, then place them in a pot along with the orange juice, lemon juice, chopped ginger, and the muslin bundle.

3. Add water and bring to a boil; then, simmer uncovered over low heat for approximately 2 hours—until the peels become very tender and the liquid has reduced.

4. Remove the muslin bundle. Add the sugar and stir until dissolved, then boil over high heat for 20–30 minutes until the marmalade reaches its setting point.

5. Test for the set using the cold-plate method; fill into jars and complete the remaining steps as described above.

Tips

1. You may adjust the amount of sugar in this recipe according to your personal preference. However, using less sugar may affect the marmalade's ability to set and the time required to reach the proper setting consistency. Feel free to use alternative types of sugar, such as unrefined brown sugar or coconut sugar.

2. To achieve a stronger ginger flavor, finely chop the ginger instead of grating it, and use a larger quantity—about 3 to 4 inches' worth.

3. If you prefer a milder ginger flavor, you may substitute some of the ginger water with additional orange juice.

Serving Suggestions: 

Traditionally, ginger marmalade is served spread on toast or scones; it makes for a perfect breakfast treat or accompaniment to afternoon tea. Serve it with scones and a dollop of clotted cream, and it transforms into an incredibly delicious and luxurious breakfast. It also makes for an excellent base for marinades, adding both sweetness and tanginess to meats and vegetables—working particularly well with chicken, pork, beef, and even seafood such as shrimp or salmon.