https://www.allrecipes.com/recipe/217783/ginger-marmalade/
This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.
Ingredients:
Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. 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 into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
2022-03-02 first attempt
covered with water and boiled hard for a minute
wrapped the boiling pot in blankets and left to simmer and cool overnight
2022-03-03 first attempt, part two
This recipe for Gooseberry and lime marmalade is an ideal one for the first time marmalade maker. Gooseberries have a high pectin level, so they are a great fruit for preserving, as they reach ‘setting point’ quickly. They also work well as a combo with certain lower-pectin fruits such as strawberries or rhubarb.
Makes 4 jars
Die Stachelbeeren mit dem Gelierzucker ca. 1-2 Stunden ziehen lassen.
Mit dem Puerierstab grob puerieren, anschliessend 5-10 Minuten unter Ruehren sprudelnd kochen lassen. Zum Schluss einige sehr fein geschnittene Minzeblaetter hinzufuegen.
Die heisse Marmelade in Glaeser fuellen, sofort verschliessen und 5 Minuten auf den Deckel stellen.
Add as much ginger as you like. The more the better.
2018-04-05 -- my first attempt ever:
steps:
result: taste is absolutely perfect; moni thinks it is a bit too roughly shredded.
idea for next time: pour half the result into glasses as is, roughly cut; retain the other half, blend it (purierstab, purieren), and then finish fill the glasses with that.
2020-01-04 -- second try:
steps:
2021-02-13 -- third:
2022-02-07
2023-02-26
I made some nice stuff recentely with about 2 kg strawberries that C. brought from ALDI, with very little sugar, lots of ginger, chili and agar-agar.
Another gift from C. and A.:
it tastes quite good, actually, a little hot and very tangy