Ingredients
Scale
- 3 ½ cups peeled fresh ginger
- 4 cups water
- 5 cups white sugar
- 1 (3 oz) pouch liquid pectin
- 5 half pint canning jars with lids and rings
Instructions
- Cut the ginger in half; cube one half and shred the other.
- Combine cubed ginger with water in a large pot; simmer for 1 hour and 15 minutes until tender. Drain, reserving ½ cup of cooking liquid.
- Chill the drained ginger in the refrigerator for at least 4 hours.
- In a pot, mix chilled ginger, reserved cooking liquid, and sugar; boil while stirring for 1 minute.
- Stir in liquid pectin; simmer gently for another 7 minutes, skimming any foam.
- Sterilize jars by boiling them in water.
- Ladle hot marmalade into sterilized jars, leaving ¼ inch headspace; remove air bubbles and seal.
- Process jars in boiling water for about 15 minutes to seal.
- Cool completely on a clean towel or rack before storing.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Canning
- Cuisine: British
Nutrition
- Serving Size: 1 tablespoon
- Calories: 52
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg