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 ginger in half; cube one half and shred the other.
- Simmer prepared ginger with water for 1 hour and 15 minutes, then drain but reserve ½ cup of the liquid.
- Chill the cooked ginger in the refrigerator for 4 hours.
- Combine chilled ginger, reserved water, and sugar in a large pot; bring to a boil for 1 minute.
- Stir in pectin; simmer gently for an additional 7 minutes, skimming off any foam.
- Sterilize canning jars by boiling them in water.
- Fill jars with hot marmalade mixture, leaving about ¼ inch space at the top; remove air bubbles.
- Seal jars tightly with lids and process in boiling water for 15 minutes.
- Allow jars to cool completely before checking seals.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: British
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg