Ginger Marmalade Recipes

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SIMPLE GINGER MARMALADE (GINGER JAM)



Simple Ginger Marmalade (Ginger Jam) image

This simple ginger marmalade (ginger jam) is fresh, clean, and full of zing. Plus, this recipe takes just 4 ingredients (water included!) and uses a simple jam-making process for beginners!

Provided by Samira

Categories     Condiment

Time 1h20m

Number Of Ingredients 4

0.55 pound ginger
1 cup water
¾ cup cane sugar (or more to taste)
2 Tbsp pectin (powdered)

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.

Nutrition Facts : Calories 55 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 Tbsp

GINGER MARMALADE



Ginger Marmalade image

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

3 ½ 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

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



Ginger Marmalade image

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

2 grapefruits
5 oranges
4 lemons
6 cups water
5 lbs sugar
3 tablespoons chopped candied ginger

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

MANGO GINGER MARMALADE



Mango Ginger Marmalade image

Make and share this Mango Ginger Marmalade recipe from Food.com.

Provided by Ambervim

Categories     Low Protein

Time 30m

Yield 2 Pints

Number Of Ingredients 4

1 lemon (sweet if you have it)
1 tablespoon fresh ginger, minced
8 cups cubed mangoes
2 1/2 cups sugar

Steps:

  • Peel the rind (zest) from the lemon, and cut into thin strips.
  • Squeeze lemon, reserving the juice. Chop the pulp, placing the pulp and ginger on a square of cheesecloth. (Or forget the cheesecloth and just mince very small) Tie cheesecloth with a string.
  • Cook lemon zest, spice bag and mango in saucepan over medium heat, stirring now and then, for 30 minutes.
  • Add sugar and lemon juice;bring it to a boil over medium heat , continue to boil, stirring often, for 10 minutes or until thickened.
  • Discard your spice bag.
  • Pour into hot jars, filling to 1/2 inch from the top of the jar.
  • Remove the air bubbles carefully; wipe all the jar rims.
  • Cover at once with metal lids,and screw on bands. Process in boiling water bath for 10 minutes. Store in dark, cool space.

GINGER-PEAR MARMALADE



Ginger-Pear Marmalade image

Categories     Condiment/Spread     Fruit     Ginger     Low Sodium     Pear     Fall     Winter     House & Garden

Yield Makes about 6 8-ounce glasses

Number Of Ingredients 4

4 1/2 pounds cooking pears, peeled, cored and coarsely diced
6 cups sugar
2 large lemons
preserved ginger

Steps:

  • Place pears and sugar in a large pot. Quarter and seed the lemons and grind in a meat grinder, using the coarsest blade. Add to the pot. Grind enough drained preserved ginger to measure 1 cup and add to the pears. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved. Turn heat low and simmer for 1 hour, until a thermometer registers 220° or until the juice is somewhat syrupy and amber-colored and the fruit is transparent. (Do not overcook and allow the syrup to get too thick; it will thicken considerably as it cools.) Pour into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.

GINGERED ZUCCHINI MARMALADE



Gingered Zucchini Marmalade image

Make and share this Gingered Zucchini Marmalade recipe from Food.com.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4-5 1/2 pint jars

Number Of Ingredients 6

5 cups shredded zucchini (about 4 medium)
2 oranges (thoroughly washed)
2 lemons (thoroughly washed)
2 -3 inches gingerroot, peeled and grated
1 tart apple, cored and shredded (Gravenstein is good)
4 cups granulated sugar

Steps:

  • Have 4 or 5 washed half-pint jars, kept ready on a try in a warm oven.
  • Place shreded zucchini in a large, heavy-bottomed stainless steel saucepan or kettle. Use a zester to remove just the colored peel from oranges; stir into zucchini in pot. Use a peeler or sharp knife to remove white pith and remaining peel from oranges and lemons; tie in a large gauze bag. Tie grated ginger in a separate gauze bag.
  • Finely chop oranges, lemons and apples an stir into the pot, Place pot over medium-high heat. Add sugar, stirring until sugar dissolves and mixture is boiling. Add gauze bags to the mixture. Reduce heat and simmer, uncovered, stirring occasionally, for 45 minutes, or until marmalade reaches desired consistency. Discard seasoning bags. Ladle into hot jars and process in a boiling water canner for 10 minutes.

Nutrition Facts : Calories 858.3, Fat 0.6, SaturatedFat 0.1, Sodium 17.5, Carbohydrate 223.4, Fiber 6.6, Sugar 212.2, Protein 3.2

GINGER-PEAR MARMALADE



Ginger-Pear Marmalade image

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

10 cups peeled cored and sliced pears (about 4 1/2 lbs.)
1 orange, juice and zest of, grated
1 lemon, juice and zest of, grated
6 cups granulated sugar
2 inches piece gingerroot, tied in double layer of cheesecloth

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

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