About this recipe: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 2 large (500g) jars with a little left over.
Makes: 2 jars
315g very fresh ginger
1kg caster sugar
85g liquid pectin
Sterilised jars and lids
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Peel the ginger root and divide it in half; chop half into cubes and grate the other half.
Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 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.
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.
Spoon into clean, sterilised jam jars and tightly seal with appropriate lids. Store in fridge or a cool, dark cupboard.