GINGER MARMALADE
This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.
Provided by *
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h35m
Yield 30
Number Of Ingredients 5
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.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 35.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 33.5 g
GINGER MARMALADE
I LOVE English Ginger Marmalade, but it is expensive. Try this to cut the costs. The taste is delicious.
Provided by Northern_Reflectionz
Categories < 4 Hours
Time 2h20m
Yield 4 pints
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2330.6, Fat 0.6, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 607.3, Fiber 9, Sugar 581.8, Protein 3.6
RHUBARB, GINGER MARMALADE
I got this off the net a long time ago. Source: The rhubarb Compendium. It's very good--I make it every year.
Provided by NoraMarie
Categories < 4 Hours
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 5
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.
GRAPEFRUIT AND GINGER MARMALADE
A delightful addition to breakfast with scones, toast, English muffins or even bagels! Thanks to Frances Bissell, author of *Preserving Nature's Bounty*
Provided by Debber
Categories Citrus
Time 1h10m
Yield 6 half-pint jars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
- Remove pan from heat; leave grapefruit to cool overnight.
- Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
- Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
- Bring to a boil and then boil for three minutes.
- Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
- Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
- Spoon marmalade into hot jars, seal with two-part lids.
- Process in a boiling water-bath for 15 minutes (sea level).
- Label jars, store in a cool-dark place.
- NOTE: Just before spooning into jars, add a splash of rum. Yippee!
GINGER-PEAR MARMALADE
Make and share this Ginger-Pear Marmalade recipe from Food.com.
Provided by Suzie_Q
Categories Pears
Time 1h40m
Yield 6 half pints, 3 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large saucepan.
- Stir; let stand about 1 hour until pears release their juice.
- Heat and stir until it comes to a boil.
- Cook uncovered, stirring often until pears are mushy.
- Cook rapidly, stirring constantly until jam stage is reached. This will take about 55 minutes.
- Discard spice bag, skim if needed.
- Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 1904.3, Fat 0.8, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 494.5, Fiber 19.5, Sugar 453.9, Protein 2.8
LEMON GINGER MARMALADE
For ginger lovers only! Makes a beautiful yellow marmalade with tons of ginger and lemon flavor. I used a medium blade microplane to grate the ginger. From Ball Complete Book of Home Preserving c. 2006. This recipe assumes knowledge of hot water bath canning. Please visit the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24 if you need additional information.
Provided by LonghornMama
Categories Low Protein
Time 1h30m
Yield 7 half-pint jars
Number Of Ingredients 6
Steps:
- Prepare canner, jars, and lids.
- Measure sugar and set aside.
- Using a vegetable peeler, remove yellow lemon peel in long strips. Cut strips into thin slices. Reserve fruit.
- In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat, cover, and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
- Using a sharp knife, cut white pith from lemons. Working over a large bowl to catch juice, use sharp knife to separate lemon segments from membrane. Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl. Discard membrane and seeds.
- Measure 1 cup lemon segments and juice. Add to softened lemon peel with gingerroot. Whisk in pectin until dissolved.
- Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
- Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered by water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
Nutrition Facts : Calories 760.1, Fat 0.2, Sodium 110.9, Carbohydrate 196.9, Fiber 1.6, Sugar 186.2, Protein 0.5
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