Ginger Marmalade Recipe

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Ginger Marmalade
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Ingredients
5
Count
Nutrition
1481
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1480.98 Kcal (6201 kJ)
Calories from fat 6.05 Kcal
% Daily Value*
Total Fat 0.67g 1%
Sodium 1934.52mg 81%
Potassium 281.28mg 6%
Total Carbs 324.17g 108%
Sugars 214.92g 860%
Dietary Fiber 1.46g 6%
Protein 1.34g 3%
Vitamin C 3.4mg 6%
Iron 0.7mg 4%
Calcium 30.9mg 3%
Amount Per 100 g
Calories 173.67 Kcal (727 kJ)
Calories from fat 0.71 Kcal
% Daily Value*
Total Fat 0.08g 1%
Sodium 226.85mg 81%
Potassium 32.98mg 6%
Total Carbs 38.01g 108%
Sugars 25.2g 860%
Dietary Fiber 0.17g 6%
Protein 0.16g 3%
Vitamin C 0.4mg 6%
Iron 0.1mg 4%
Calcium 3.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.4
    Points
  • 35
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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