Gingery Muscadine Marmalade Recipes

GINGER MARMALADE

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.

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Lightly grease a cookie sheet or 13x9 baking dish.
• Stir together filling ingredients: tomatoes through feta.
• Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
• Bake for 20-25 minutes.
• Place on a serving platter and sprinkle fresh minced parsley over the top of them.

GINGER MARMALADE

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.

GINGERY LEMON MERINGUE PIE

Steps:

• Finely chop ginger with 1 cup+ 6 tblsps sugar in mini-processor until moist paste forms, about 25 seconds.
• Combine lemon juice, water and ginger paste in medium saucepan.
• Stir over medium heat until sugar dissolves.
• Bring to boil.
• Remove from heat.
• Let steep 1 hour at room temperature.
• Strain lemon mixture into bowl, pressing on solids.
• Discard solids.
• Return liquid to saucepan.
• Add cornstarch; whisk until dissolved.
• Whisk in yolks.
• Whisk over medium-high heat until mixture boils and thickens, about 5 minutes.
• Transfer to a bowl; cool.
• Cover and chill until cold, about 3 hours (can be made up to 1 day ahead).
• For meringue: Preheat oven to 400F.
• Spoon filling into crust, smoothing top.
• Beat egg whites in large bowl until foamy.
• Gradually add 1/3 cup sugar; beat until stiff and glossy.
• Mix in vanilla.
• Spoon meringue over filling, spreading to edge of crust to seal.
• Bake pie until meringue is light golden, about 5 minutes.
• Let stand atleast 5 minutes and up to 1 hour before serving.

GINGERY MUSCADINE MARMALADE

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
• Peel lemon and the orange. Chop peel finely. Use entire peel, including the white part, to ensure good jelling.
• Juice the lemon and the orange.
• Peel and mince ginger.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
• Add citrus juice, citrus peel, and ginger. Bring to a boil.
• Stir in sugar and return to a boil.
• Simmer, stirring frequently until the jellying point is reached ~ 45-90 minutes. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
• Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
• Note: Prettier made with Scuppernongs (bronze muscadines), than with the purple varieties. Can add a few purple ones to provide additional flecks of color.