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Ginger marmalade recipe

Ginger marmalade recipe


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  • Recipes
  • Dish type
  • Preserves
  • Jam
  • Marmalade

A refreshing change from orange marmalade. It's delicious on wheaten bread or treacle scones or you can stir a few tablespoons into a fruit crumble for added zing. It's also delicious with savoury dishes like baked ham or sticky ribs. This recipe makes enough for 4 to 5 (250ml) jars, or 2 large (500ml) jars with a little left over.

129 people made this

IngredientsMakes: 4 to 5 (250ml) jars

  • 315g very fresh ginger
  • 950ml water
  • 1kg caster sugar
  • 85ml liquid pectin

MethodPrep:15min ›Cook:1hr30min ›Extra time:4hr chilling › Ready in:5hr45min

  1. Peel the ginger and divide it in half; chop half into cubes and grate the other half.
  2. Place the ginger into a large saucepan with water over medium heat, bring to the boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger through a sieve and retain 120ml of the ginger-flavoured water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in fridge.
  3. When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to the boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the liquid pectin, reduce the heat to very low and cook for 7 more minutes, stirring and skimming foam from top of marmalade.
  4. Spoon into clean, sterilised jam jars and tightly seal with appropriate lids. Store in fridge or a cool, dark cupboard.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (14)

Can't get a set with the amount of pectin in the recipe, also little bit worried about 120ml of ginger liquid to 1kg of singer. Are you sure your precipice is correct?-14 Nov 2016

I followed this to the letter. Whilst the result is very tasty, it has crystallised in the jars-26 Jul 2014

by Cupcake

I made this on the weekend and it is the most flavourful ginger marmalade that I have ever tasted. I made one minor change to the directions on this marmalade because I have been making jam for years and years so after I added the pectin, I removed the pot from the heat and stirred and skimmed for 7 minutes instead of turning the pot to a simmer and cooking an additional 7 minutes with the pectin added to the pot.This is what I do with the other jams and marmalades that I have made. I also didn't use the hot water bath in the recipe. I sterilized my jars by washing them in hot soapy water and rinsing in clean water, then I placed them in a pre heated 225 degree oven for 10 minutes. I washed the lids the same way and boiled them for 1 minute to sterilize. I poured the hot marmalade into the warm jars and immediately put the lid on and tightened. I have used this sterilization method for years and found that it is so quick and easy. This recipe made 2 1/2 500ml jam jars for me.-25 Apr 2011


Ultimate Seville orange marmalade

Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.

Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.

Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.

Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.

RECIPE TIPS
MAKE IT YOUR OWN

Fresh ginger marmalade: Peel 100g/4oz fresh root ginger and slice thinly. Tie in two muslin bags and bruise with a rolling pin to release its natural juices. Add one bag to pan at step 3, once sugar has dissolved. Continue as before with the second ginger bag and the second batch remove ginger just before potting.


Orange-Ginger Marmalade

I’ve never been much for marmalade. It wasn’t a condiment we kept around the house while I was growing up. When it came to peanut butter sandwiches, my sister and I preferred the strawberry jam that came in a blue plastic tub with white lid and handle, like a little bucket. My mom always had a stash of something homemade tucked in the back of the fridge for her toast, while my dad typically gravitated towards the squeeze bottle of honey.

The only person I knew who kept marmalade on her grocery list was my grandmother Bunny. She would often spread a fine layer on a piece of morning toast, or use a bit as a pork chop glaze. On occasion, she’d offer me a bite, and I always found it displeasingly puckery and not nearly sugary enough for my young taste buds.

Several years ago, I watched the movie Gosford Park. There’s one scene, in the final third of the movie, in which Maggie Smith’s character is breakfasting in her room with her lady’s maid. She lifts a cut glass lid from a preserves jar and complains bitterly when she discovers that the marmalade it contains was bought, as opposed to being house-made. That scene settled into the depths of my brain and took root, sending out shoots that carried the message “homemade marmalade is always preferable to mass-produced.”

Last week, that dormant message finally bloomed and I headed to the kitchen to make a batch of Orange-Ginger Marmalade. I did some research prior to applying knife to orange and discovered a wide array of marmalade recipes. Each was a bit different from the one before. Some recommended removing the zest from the fruit with a vegetable peeler, peeling the remaining pith off and then chopping, while other recipes instructed you to chop the whole fruit. After reading seven different recipes, I decided to wing it, basing my method on my previous jam-making experience.

I chopped eleven medium, organic oranges into tiny bits (they yielded a bit over eight cups of orange) and combined them with four cups of sugar, two inches of grated ginger (next time, I’d use far more, as the flavor is very faint) and the juice of two lemons. I ended up using one packet of liquid pectin to get things to jell a bit, but if you happened to have some cheesecloth in the house, you could bundle up all the seeds and orange membrane and cook it along with the fruit, as there’s a lot of natural pectin in the seeds. I didn’t have any cheesecloth (I used up the last of mine on a yogurt cheese experiment a few weeks ago), so in went the pectin.

The resulting marmalade is sweet, but not cloyingly so. The chunks of orange peel are a bit more toothsome than I find to be ideal, but they add good flavor and texture, so I don’t regret their inclusion (in the future, I’ll try for an even finer dice). I do wish the ginger flavor was more aggressive, next time I make this, I’m going to mince it instead of grating it, and will use a generous three or four-inch length. However, all in all, I’ve produced a really delicious spread that is perfect on toast, scones or stirred into a dish of cottage cheese.

For those of you who want to taste my marmalade, I’m giving away a half-pint. Leave a comment below if you want a chance at it. I’ll pick a random winner out on Friday, March 20, 2009 at 12 noon. For those of you who don’t win, the recipe is after the jump. This contest is now closed.


Steps to make Easy Lemon Ginger Marmalade

Zest the lemon

Remove the lemon zest using a vegetable peeler. Slice the zest thinly.

Remove pith

Cut the white pith from the zested lemons to expose the juicy parts of the lemon segments.

Cut the segments

Cut the lemon segments away from the membrane. Do this over a bowl to catch the juice.

Discard seeds and membrane

Discard any seeds and membrane.

Bring lemon zest, baking soda and water to a boil

In a large Dutch oven or jam saucepan, combine the lemon zest, baking soda, and water. Bring the mixture to a boil over high heat. Reduce heat and simmer gently for 5 minutes. Remove the saucepan from the heat and set aside.

Add lemon and ginger

Add the lemon and ginger to the saucepan and whisk in the pectin until it is fully dissolved.

Add sugar and bring to a boil

Bring the mixture to a boil over high heat, stirring constantly. Add all of the sugar and bring the mixture to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim the foam from the top.

Place the marmalade in jars

Spoon or ladle the hot marmalade into sterilized jars, leaving ¼ inch space at the top of each. Wipe the rim of each jar and place the lids on tight.

Place the jars carefully in a canner with enough water to cover them. Bring to a boil and process for 10 minutes. Remove the lid and leave the jars sit for 5 minutes before taking them from the canner and allowing them to cool completely.

Serve

I love to eat this jam spread on freshly toasted sourdough.

Make a batch of Easy Lemon Ginger Marmalade soon - you will fall in love with its citrusy sweetness and the hint of warmth from the ginger! If you try it, come back soon to leave a review!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!


How to serve whisky and ginger marmalade

I use my marmalade in all sorts of ways. From the usual spreading on toast and scones etc.

But it is so useful as a glaze for ham and ribs too.

Also mix some whisky marmalade into ice-cream and sorbet recipes for a sweet, tangy kick of flavour.

Stir it into sweet and sour sauces too. I use this marmalade in my Sweet and Sour Marmalade Meatballs recipe.

Don’t just keep it as something for breakfast time or for those sticky sandwiches so favoured by Paddington Bear. Release your whisky and ginger marmalade from the larder and really make the most of it.

Marmalade makes a great foodie gift so think ahead. This recipe is from my book Simply Scottish Cakes & Bakes.

Looking for more great marmalade recipes for your breakfast toast? Then check these out before you go

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram , Facebook , Pinterest and Twitter and sign up for my newsletter too of course.


Ginger Marmalade

1 hour hour

3 (about 1 kg) grapefruits, rinsed
2 (280g) lemons, rinsed
6 cups (1.5 litres) water
1kg Chelsea Caster Sugar
1/2 cup (100g) crystallised ginger, thinly sliced

Quarter grapefruits and lemons, then thinly slice. Place fruit and water in a large, heavy-based pan. Bring to a gentle boil and cook fruit for about 15 minutes, or until rind is tender.

Reduce heat and add Chelsea Caster Sugar, stirring constantly, until the sugar has dissolved. Add ginger and increase heat, allowing mixture to boil, for about 50 minutes, or until jam reaches setting point. To test if jam has reached setting point, place a spoonful of mixture on a cold saucer and freeze for 2 minutes. If it has set, it is ready.

Transfer jam to hot sterilised jars, or store in an airtight container in the refrigerator for 3 weeks. Serve with scones, on hot buttered toast, or use as a filling for a sponge cake.


My Grandmother’s Recipe Book

If you have been to my website before you may know that several of the cake recipes come from my Grandmother’s handwritten recipe book – such as Date And Walnut Cake. She was born in 1901 – the daughter of a blacksmith and one of 5 siblings. She knew a lot about simple cooking that was always delicious. And I remember her cakes as a child. It is there a delight to bake her cakes now from recipes that were written down by her. A real connection to the past.


Ingredients

  • 150g ginger marmalade (About a third of an 450g jar) (or normal marmalade if you are not a lover of ginger)
  • 175g margarine or butter, softened
  • 175g light muscovado sugar
  • 3 large free-range eggs, beaten
  • 225g self-raising flour
  • 1 tsp baking powder
  • 2 tsps ground ginger
  • 1 tsp mixed spice
  • 100g walnuts, shelled and roughly chopped

A traditional British tea loaf made with ginger marmalade, spices and chopped walnuts. The sticky glaze keeps the loaf lovely and moist, and adds an extra marmalade zing to the tea loaf. Serve in slices with butter or a high quality spread, such as Clover Seedburst. Perfect for the school or office lunch box, picnics and afternoon tea. Can be frozen in slices, with greaseproof paper in-between each slice. Use any marmalade that you have to hand grapefruit and traditional Seville orange marmalade is also delicious.


Grapefruit and Ginger Marmalade

0 hour 24 hour

1 lemon
1 orange
3 ruby grapefruits, peel and pith removed
1½ cups (375ml) boiling water
100g chopped glace ginger
500g Chelsea Jam Setting Sugar

1. Use a sharp knife and remove the peel from the lemon and orange. Cut away the pith and finely slice the rind. Ensure you retain all the juice. Discard grapefruit rind. Roughly chop the pulp of the grapefruit, lemon and orange and combine in large heatproof bowl. (Citrus fruit should weigh about 680g).

2. Pour boiling water over fruit. Allow to stand overnight.

3. Place a saucer in the freezer. Pour soaked fruit into a large saucepan. Bring to the boil, reduce to low heat and simmer about 30 minutes.

4. Add Chelsea Jam Setting Sugar and ginger, stirring over a medium heat for 1 minute or until sugar dissolves. Bring to the boil and boil for 3 – 4 minutes (removing any scum or foam with a metal tablespoon).

5. You can start testing at 3 minutes. Setting time will vary depending on saucepan size and heat of hot plate.

6. Test a small amount of marmalade on the cold saucer at 3 minutes (the surface should wrinkle when a spoon is pushed through it).

7. Ladle hot marmalade into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.


    1. Cut the pineapple into 1/4- to 1/2-inch (6-mm to 1.5-cm) cubes. Cut the orange, unpeeled, into quarters. Slice each quarter as thinly as possible, then chop the slices into 1/4-inch (6-mm) bits.
    2. Put the chopped pineapple and orange in a large pot or a Dutch oven. Add the water, bring to a boil over high heat, then decrease the heat to medium-low and simmer for 30 minutes. Remove from the heat, cover, and let stand at room temperature for at least 2 hours, or up to overnight.
    3. To finish the marmalade, add the sugar to the pineapple mixture, bring to a boil over medium-high heat, and cook until the mixture reaches the jelling point (use the wrinkle test, right, to judge when it’s done).
    4. Stir in the candied ginger and rum, then ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
    1. The marmalade will keep for at least 6 months in the refrigerator.
    1. The sugar, moisture, and pectin content of fresh fruits is so variable that it’s difficult to know exactly how long jam or marmalade must cook in order to gel. In my recipes, I shy away from giving cooking times because I don’t want anyone setting the kitchen timer and walking away from a pot of simmering fruit only to come back to an unfortunate surprise. Rather than rely on cooking times and candy thermometers, I use the “wrinkle test” to test jams and marmalades. You’ll need a cold plate for testing the preserves with the wrinkle test, so be sure to put one in the freezer before you start cooking.
    1. In most cases, it’ll appear that not much is happening until 15 or 20 minutes into cooking. Then, the bubbles will get larger this is when you should be more vigilant and stir the mixture, scraping the bottom of the pot to make sure nothing is sticking. When the juices become a thick, heavy syrup and the fruit mounds a bit is the point at which you should start checking for doneness using the wrinkle test: Turn off the heat and put a little spoonful of the preserves on the chilled plate. Return the plate to the freezer and, after a few minutes, nudge the jam with your finger. If it wrinkles, it’s ready.
    1. If you’d prefer to use a candy thermometer, jam and marmalades set at about 220°F (105°C). Always clip the thermometer to the pot before cooking begins to avoid breakage that can result from temperature shock.

    Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.


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