Ginger Marmalade or Ginger Jam

Cooking the ginger

My Finished Product.  Mom would be so proud!

Ginger Jam Or Ginger Marmalade

While visiting with my daughter recently, I was having Greek Yogurt for breakfast.  She brought a jar of Ginger Jam to the table and suggested I try it on my yogurt.  It was an amazing combination.  Since, I have returned home I have bought the ginger and sought the recipe.  I have the photo of the finished product.

Original recipe makes five 1/2 pint jars.

3 1/2 cups peeled fresh ginger

4 cups water

5 cups white sugar

1 (3 ounce) liquid pectin

5 half pint canning jars with lids and rings

Directions:

Divide the ginger in halves, and chop into cubes;  shred the other half with the 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 from drying out.   Pour the cooked ginger into fine-mesh strainer, drain, anad 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 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 the top of the marmalade.

Sterilize the canning jars and lids in boiling water for at least 5 minutes.  Pack the marmalade into the hot, sterilized jars, to within1/4 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 of the 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 half way with water.  Bring to a boil over high heat, then carefully lower the jars into the pot using s 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 stockpotand 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.

This ginger marmalade is great on peanut butter toast or Greek yogurt.  It can also be used as a glaze for ham, sticky ribs or chicken, substituted for any jam in baking or as a dip for lamb instead of mint jelly.  I used the ginger that was available at the grocery store choosing the freshest ginger I could find.