Ginger Marmalade Recipe
Homemade ginger marmalade is just the thing for spreading on toast or a crepe -- or to serve with savory dishes like ham, roast chicken, turkey, or lamb.
Crystallized ginger adds a tasty bite to this sweet peach jam. Reduce the amount of sugar if your peaches are really ripe.
Pumpkin is boiled with sugar, fresh lemon, and ginger in this special recipe for zesty jam that'll take your fall breakfasts over the top.
Tastes delicious, but didn't set up firmly enough. My guess is that draining the cooked ginger (the cooking worked fine for me, unlike for several of the reviewers here), and using 1/2 cup of the cooking liquid is too much; I'd guess the strained, cooked ginger has enough moisture for the marmalade. I'm also surprised by the direction to boil the ginger + cooking liquid + sugar for only one minute, but then boil an additional 7 minutes after addition of the pectin. Most jam recipes I've used that call for pectin are written exactly the opposite -- cook the fruit + sugar for several minutes, add pectin, then cook one minute more.
This recipe makes absolutely amazing ginger marmalade. It is not very labor intensive and you get a phenomenal product. I like to eat it plain on toast or whisked with some garlic and soy sauce to make a teriyaki glaze. And don't be afraid of the "chunks" of ginger, they become almost candied in the final product and give it a really nice texture.
The recipe worked out well, but it had a learning curve for me as I had never cooked ginger before. Some of the little cubes didn't soften. I think it must depend a lot on the age of the ginger root. Also, one must be aware that the fiberous, stringy parts of old ginger root don't soften much with cooking either. Don't include them in your mix. That said, after I fished out the hard parts and the fiber, I made some great jam from the recipe.
A tasty spin on rhubarb jam has just enough ginger to wake up your taste buds! This recipe makes 3 half-pints so you can save the taste of summer for later.
A delicious ginger and orange marmalade glaze emphasizes all the natural juicy flavor of delicious boneless pork roast.
Cranberries are simmered with orange zest, sugar, and warm fall spices in this spiced jam that's a fragrant filling for holiday cookies.