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Marmalade: Ginger Marmalade

Source of Recipe

Ari Rapkin


List of Ingredients

1 pound fresh ginger root
6 cups water
1/2 cup strained fresh lemon juice
1 pinch salt, optional
3 ounces liquid pectin


Recipe

Pare or scrape off the skin and grate the tender outer layer only of the ginger (save the fibrous cores to make Fresh Ginger Jelly); grate enough to obtain 1&1/3 to 1&1/2 cups, lightly packed. Combine the grated ginger with 1 quart of water, bring to a boil, and boil 5 minutes. Drain; add fresh cold water and repeat the boiling and draining twice. Combine the grated ginger, its juice (if you are using stem ginger), and 6 cups of water in a preserving pan; bring the mixture to a boil, cover, lower the heat, and simmer the ginger gently until the shreds are very tender and almost translucent, about 1&1/4 hours. Remove from the heat.

Measure the ginger and liquid. If you have more than 3 cups, spoon off the surplus liquid (save it--add sugar and mix the resulting syrup with chilled club soda for a pleasant refreshment while you make the marmalade). Combine the measured ginger and liquid, the lemon juice, sugar, and salt in the rinsed-out preserving pan. Bring the mixture to a hard boil (a boil that cannot be stirred down) over medium-high heat and boil it exactly 1 minute. Stir in the liquid pectin and return to another full, rolling boil that cannot be stirred down; boil exactly 1 minute. Remove from the heat.

Stir the marmalade for 5 minutes to cool it slightly, then ladle it into hot, clean half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new two-piece canning lids, according to manufacturer's directions and process the jars for 15 minutes in a boiling-water bath. Cool, label, and store the jars.