Ingredients
Scale
- 3 ½ cups peeled fresh ginger
- 4 cups water
- 5 cups white sugar
- 1 (3 oz) pouch liquid pectin
- 5 half pint canning jars with lids and rings
Instructions
- Cut the ginger in half; cube one half and shred the other.
- Simmer cubed ginger with water for 1 hour and 15 minutes. Drain, reserving ½ cup of the liquid.
- Chill the cooked ginger in the fridge for 4 hours.
- In a pot, mix chilled ginger, reserved water, and sugar; bring to a boil for 1 minute.
- Stir in liquid pectin and simmer on low heat for about 7 minutes while skimming foam.
- Sterilize jars by boiling them before filling with hot marmalade, leaving ¼ inch space at the top.
- Process filled jars in a boiling water bath for 15 minutes, then cool completely.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Condiment
- Method: Canning
- Cuisine: British
Nutrition
- Serving Size: 30g
- Calories: 80
- Sugar: 18g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg