Easy ginger jam that's spicy and sweet


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 & found only one very inadequate recipe. I created my own based on an orange marmalade recipe, và it turned out great.

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3 ½ cups peeled fresh ginger

4 cups water

5 cups trắng sugar

1 (3 ounce) pouch liquid pectin

5 half pint canning jars with lids & rings

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 lớn a boil, và reduce heat to lớn a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour và 15 minutes. địa chỉ cửa hàng more water if needed lớn keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, & retain 50% cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, và 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 khổng lồ a boil over medium-high heat, & boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat khổng lồ a simmer, và cook for 7 more minutes, skimming foam from vị trí cao nhất of marmalade.

Sterilize the canning jars và lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars lớn 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 lớn remove any air bubbles. Wipe the rims of the jars with a moist paper towel to lớn remove any food residue. Vị trí cao nhất with lids, và screw on rings.

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Place a rack in the bottom of a large stockpot & fill halfway with water. Bring khổng lồ 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 khổng lồ a full boil, cover the pot, & process for 15 minutes.

Remove the jars from the stockpot và place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the đứng đầu 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.

Cook"s lưu ý

This ginger marmalade is great on đứng top of peanut butter toast. It can also be used as a glaze for say mê or chicken, substituted for any jam in baking or as a dip for lamb instead of mint jelly. I just used the ginger that was available in the grocery store. I picked the freshest ginger that I could & it was fine.

Editor"s cảnh báo

Processing times for safe canning vary by elevation and acidity of the canned product. See your county extension agent for detailed canning information for your area.