Ginger Marmalade

Ginger Marmalade


30 people made this

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
  • 950ml water
  • 1kg caster sugar
  • 85g liquid pectin
  • Sterilised jars and lids

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

  1. Peel the ginger root 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 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.
  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 (1)


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

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