This winter weather is starting to go well beyond a joke. It’s got me pacing the kitchen trying to decide on a recipe that will cheer me up and warm the cockles of the heart at the same time. There is nothing to fit that bill as well as a good old fashioned ginger marmalade recipe.
I absolutely adore ginger. In fact I’ve recently taken to eating it raw. Not large quantities you understand, just the odd slither here and there, normally when I’m preparing a stir fry. You ought to try it, it really clears the head!! Anyway to the ginger marmalade recipe – this one is a great old favourite and I’m not sure why I haven’t posted it up before.
Ingredients for the Ginger Marmalade Recipe
- 8 Lemons
- 2 Large Oranges
- 2.5lts Water
- 125g Root Ginger
- 2kg Granulated Sugar
To Prepare the Ginger Marmalade
- Slice the ginger into very thin strips no more than 1mm wide. Pare the rind from the fruits with a vegetable peeler and cut into fine shreds. Halve the fruits and squeeze out the juice, then put the juice and rind into a large saucepan with the measurement of water and ginger.
- Chop the fruit halves, including the pith, and tie in a square of muslin. Add this to the pan and slowly bring the mixture to the boil. Reduce the heat and simmer until the ginger and rind are completely tender and the liquor is reduced to 2/3rds of its original volume.
- Take the pan off the heat and leave to stand until the muslin is cool enough to handle, then squeeze all the juices back into the marmalade and discard the muslin bag.
- Add the sugar to the pan bring rapidly to a rolling boil, hold for 2 minutes then turn off the heat. If a rolling boil does not occur then add a further 250g of sugar and repeat.
- Skim with a draining spoon, then leave the marmalade to stand for 15 minutes to allow the fruit to settle.
- Stir very gentle to mix in the fruit, ladle into pre-sterilised jars, screw lids on tight and store in a cool dark place.
You should find this ginger marmalade recipe sets with ease. If you have any problems then add 100ml of liquid pectin, return to a rolling boil and hold for 30 seconds and that should sort it. Please feel free to download the recipe below to print out to save your PC the rigours of the kitchen.
Ginger Marmalade Recipe Download
Just enter your name and email address so I can send you my latest updates, press “send” and your ginger marmalade recipe download will be immediately available
* Your details will, under no circumstances, be sold or sent to any third party, or be used for any elicit purposes. Your information will only be used by me to send you information that may be of interest to you in the future.