Ginger Marmalade

Recipe View 5 mins Prepare the Ginger: Divide the ginger in half. Finely chop half into small cubes and shred the other half using a box grater or food processor. Aim for a total of 3 cups of prepared ginger. (5 minutes)

Recipe View 1 hrs 15 mins Simmer the Ginger: In a large saucepan, combine the prepared ginger with 4 cups of water over medium heat. Bring to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it simmer until the ginger is tender. (1 hour 15 minutes). Ensure it doesn't dry out; add more water if necessary.

Recipe View 4 hrs Cool and Infuse: Pour the cooked ginger into a fine-mesh strainer, draining off the water while reserving 1/2 cup of the ginger-infused liquid. Place the cooked ginger in a bowl, add the reserved liquid, and let it cool completely. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. (4 hours)

Recipe View 1 mins Cook the Marmalade: Once the ginger is thoroughly cooled, transfer it to a large, heavy-bottomed pot. Stir in the sugar and bring the mixture to a rolling boil over medium-high heat, stirring constantly for 1 minute. (1 minute)

Recipe View 7 mins Add Pectin and Finish Cooking: Stir in the liquid pectin, reduce the heat to a simmer, and continue to cook for another 7 minutes, gently skimming off any foam that forms on the surface of the marmalade. (7 minutes)

Recipe View 5 mins Sterilize Jars: While the marmalade is cooking, sterilize your canning jars and lids by boiling them in water for at least 5 minutes. (5 minutes)

Recipe View 10 mins Pack the Marmalade: Carefully pack the hot marmalade into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a knife or thin spatula to run around the inside of each jar to release any trapped air bubbles. (10 minutes)

Recipe View 5 mins Seal the Jars: Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Place the lids on top, and screw on the rings until they are finger-tight. (5 minutes)

Recipe View 30 mins Process the Jars: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil over high heat, then carefully lower the filled jars into the pot using a jar lifter. Make sure there's about 2 inches of space between the jars. If needed, add more boiling water until the water level is at least 1 inch above the tops of the jars. Bring the water back to a full boil, cover the pot, and process for 15 minutes. (30 minutes)

Recipe View 2 hrs Cool and Store: Carefully remove the jars from the stockpot and place them on a cloth-covered surface or wooden board, leaving several inches between them. Let them cool completely. As they cool, you should hear a 'popping' sound as the lids seal. Once cooled, check the seal by pressing the center of each lid with a finger; it should not flex up or down. Store the sealed jars in a cool, dark place. (2 hours)