Ginger marmalade

    Ginger marmalade


    32 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 4 to 5 (250ml) jars, or 2 large (500ml) jars with a little left over.

    Makes: 4 to 5 (250ml) jars

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

    Prep: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 (2)


    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

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