Ginger Marmalade Recipe

Name: Ginger Marmalade
Prep time: 20 min
Cook time: 15 min
Total time: 515 min
Yield: 30
Ingredients: 3.5 cups peeled fresh ginger; 4 cups water; 5 cups white sugar; 1 (3 ounce) pouch liquid pectin; 5 half pint canning jars with lids and rings

Cook Time: 15 minutes

Ingredients

3 cups peeled fresh ginger
4 cups water
5 cups white sugar
1 (3 ounce) pouch liquid pectin
5 half-pint canning jars with lids and rings

Directions

Divide the ginger in half. Chop half into cubes and shred the other half with a box grater or in a food processor using the shredding blade. The total ginger should equal 3 cups.
Place the ginger into a large saucepan with water over medium heat. Bring to a boil, then 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 prevent the mixture from drying out.
Pour the cooked ginger into a fine-mesh strainer. Drain and retain cup of the ginger-flavored water.
Transfer the cooked ginger into a bowl with the retained liquid and cool for at least 4 hours, or overnight in the refrigerator.
Once the ginger is thoroughly cooled, place it 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 an additional 7 minutes, skimming foam from the top of the marmalade.
Sterilize the canning jars and lids by placing them in boiling water for at least 5 minutes.
Pack the marmalade into the hot, sterilized jars, filling the jars to within inch of the top. Run a knife or thin spatula around the insides of the jars 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 it halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a jar holder. Leave at least 2 inches of space between the jars.
If necessary, add more boiling water to ensure that 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 them onto a cloth-covered or wooden surface, leaving several inches of space between each jar. Let them cool completely.
Once cooled, press the top of each lid to ensure a tight seal (the lid should not move up or down at all). Store the jars in a cool, dark area.

Cooks Notes

This ginger marmalade is delicious on top of peanut butter toast. It can also be used as a glaze for ham or chicken, or as a dip for lamb instead of mint jelly. It can even be substituted for any jam in baking recipes.

Fresh ginger from the store works perfectly for this recipe. Just ensure its as fresh as possible for the best flavor.

Editors Note

Processing times for safe canning vary depending on your elevation and the acidity of the canned product. Please consult your county extension agent for more detailed canning information specific to your area.

Nutrition Facts (per serving)

Nutrition Facts	Amount Per Serving
Calories	138
Total Fat	0g
Sodium	3mg
Total Carbohydrates	35g
Dietary Fiber	0g
Total Sugars	34g
Protein	0g
Vitamin C	1mg
Calcium	3mg
Iron	0mg
Potassium	51mg

Servings Per Recipe: 30

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQ about Ginger Marmalade Recipe

After canning, store your jars of ginger marmalade in a cool, dark area. Make sure the jars are sealed properly and the lids do not move up or down when pressed. Once opened, store the marmalade in the refrigerator to maintain freshness, and consume within 2-3 weeks.

Yes, you can freeze ginger before using it in this recipe. Freezing helps break down the fibers, making it easier to process. Many users recommend freezing the ginger overnight for the best results.

The setting of ginger marmalade can be affected by the amount of pectin, sugar, and acidity. If the marmalade doesn't set, try cooking it for a little longer, or adding more pectin. If you're using liquid pectin, ensure you're using the correct amount, as some brands may have different quantities. If necessary, you can reprocess the marmalade after adding more pectin and cooking it further.

While ginger marmalade can be processed using a water bath, it is important to ensure proper acidity levels. If the acidity is too low, it may not be safe for water bath canning. You may want to add lemon juice or other acidic ingredients to improve the preservation process. Alternatively, freezing is a safer option if you are unsure about the acidity.

Yes, you can adjust the sweetness of the ginger marmalade by reducing the amount of sugar used. However, reducing the sugar may affect the setting of the marmalade, so you may need to adjust cooking times or add more pectin.

Unopened jars of ginger marmalade can be stored for up to one year in a cool, dark place. Once opened, store in the refrigerator and consume within 2-3 weeks for the best flavor and texture.

If your marmalade is too runny, you can reheat it and add more pectin. Perform a drop test by placing a spoonful of the marmalade on a cold plate and letting it sit for a few minutes. If it doesn't set, continue simmering or add additional pectin until the desired consistency is achieved.

Yes, you can use powdered pectin instead of liquid pectin. If you're switching from liquid to powdered, be sure to follow the instructions on the powdered pectin package, as the preparation method and timing may differ.

If your marmalade has a fibrous texture, it's likely due to using ginger that was too tough or stringy. Make sure to use fresh ginger, and chop it finely or shred it to ensure a smooth consistency. Some users find that freezing ginger helps break down the fibers, making it easier to process.

Yes, you can experiment with additional ingredients to modify the flavor. For example, you could add citrus zest or juice, such as lemon or orange, to enhance the marmalade's tartness. Some users also add spices like cardamom or cinnamon for extra depth.

Comments

Laura Green

08/06/2024 08:47:41 AM

I made this incredible ginger marmalade over the weekend and it truly surpassed all my expectations in terms of flavor. Being an experienced jam maker, I made a slight modification to the recipe by removing the pot from the heat after adding the pectin. Instead of simmering for an additional 7 minutes with the pectin, I stirred and skimmed the mixture off heat for 7 minutes, a technique I've perfected with my other jams and marmalades. I also opted out of using the hot water bath method for sterilizing the jars. I cleaned the jars thoroughly with hot, soapy water and rinsed them in clean water before placing them in a preheated 225-degree oven for 10 minutes. Similarly, I sterilized the lids by washing them and then boiling them for 1 minute. After pouring the hot marmalade into the warm jars, I sealed them immediately with the sterilized lids. This sterilization method has been my go-to for years because of its quick and easy process. From this recipe, I was able to fill 2 1/2 500ml jam jars, which was truly satisfying.

Jacob Miller

08/11/2024 02:00:04 PM

Marmalade and cordial! I preserved the liquid extracted after straining the fruit, combined it with an equal amount of sugar, and produced a delightful cordial! It can also be enjoyed as a sweet hot tea. In place of liquid pectin, I opted for 2 tablespoons of powdered pectin. Rather than cooling the mixture, I strained it post-cooking, incorporated the powdered pectin, boiled it briefly, added sugar, and further boiled it for seven minutes. The outcome was a great success! I will definitely be making it again.

Karen Gonzalez

05/21/2025 02:30:24 AM

I encountered a few challenges while preparing this recipe, but they were definitely not the fault of the excellent recipe itself. Firstly, I had difficulty finding liquid pectin after canning season in our rural area. However, I managed to find a website that explained how to substitute dry pectin for liquid, and it worked out well. Secondly, I forgot to freeze the ginger first, and it turned out to be quite fibrous. To address this, after cooking it with sugar and pectin, I strained the mixture through a cheesecloth-lined mesh strainer, resulting in a ball of fiber and 5 cups of delicious jam. Despite these hurdles, the end result was absolutely delicious!

Janet Carter

08/06/2024 10:26:27 PM

I really enjoyed this recipe, although the consistency in my jars didn't set as firm as I had hoped. I suspect my liquid pectin pouches may be smaller than those recommended in the recipe. I used Certo liquid pectin and have encountered similar issues with liquid pectin in the past. I am considering re-boiling all my jars to achieve a more jelly-like marmalade, but when I tried a sample on bread, it was absolutely delicious as it is! I followed the recipe closely, being particularly cautious while shredding the ginger to avoid any fibrous strands that could affect the texture. I believe this might be the reason some people found the marmalade stringy or crunchy. I refrained from cutting too much ginger into cubes out of concern for any woody pieces. The only alteration I made was adding thinly sliced rings of a small orange for a touch of variation, which added delightful flecks of color to the jars. I also added a hint of green dye to some jars for festive holiday gifts, creating a visually appealing contrast to the marmalade's bright yellow hue. Despite being a bit time-consuming, the end result is incredibly tasty! Although I might try using powdered pectin next time to experiment with the texture. Update: I have grown to appreciate the current consistency of this recipe! While it may not be as firm as traditional jelly, it is still delicious and enjoyable.

Melissa King

05/31/2024 09:24:59 PM

I had tried making this recipe previously. I enjoyed the outcome, but found the marmalade to be too crunchy. For my latest attempt, I finely grated all of the ginger, resulting in the same great flavor but with a much improved texture.

Carolyn Martin

11/05/2024 11:20:27 AM

I absolutely adored this recipe! I stuck to it precisely, not changing a single ingredient. However, I did modify how I prepared the ginger root. After coming across a fascinating British article about ginger, I decided to freeze the peeled ginger for 24 hours before incorporating it into the dish. This technique of freezing helps to break down the fibers of the root, and I must say, it worked wonders!

Mary Walker

04/22/2024 01:02:02 AM

I absolutely adored this dish - it was incredibly flavorful! I made a slight adjustment by incorporating a cooking apple and a dash of lemon. I found that chopping the ingredients into very small pieces is essential for achieving a tender texture - I experimented with using all grated ginger, but ultimately preferred having some small bits of ginger in the mixture.

Cook Time: 40 minutes