Home » Jams & Pickles » Ginger Marmalade
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Ref: 520
Heading: Jams & Pickles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   1000 g  jam sugar
   950 ml  water
   400 g  fresh ginger peeled & coarsely grated
   2 tbsp  lemon juice


  Step 1
Place the ginger into a large saucepan with water over medium heat, bring to the boil, then reduce heat to a simmer, cover the pot with a lid & simmer the ginger for an hour, add more water if needed to keep mixture from drying out. Pour the cooked ginger through a sieve and retain 120ml of the ginger-flavoured water, place the cooked ginger in a bowl with the retained liquid & cool at least 4 hours or overnight in fridge.
  Step 2
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan in boiling water for a 2 to 3 mins before use.
  Step 3
When ginger is thoroughly cooled, place into a large, heavy-bottomed saucepan (Maslin is best) with the sugar & lemon juice, bring to the boil & stir over medium-high heat, turn to low & simmer for 10 mins, turn off & allow to settle for one min the remove any scum off the top with a slotted spoon.
  Step 4
Place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.

Suggestion & Tips

Warning hot jam will burn you so ware gloves!!! Once opened store jam in the fridge, if will last much longer & not go mouldy as quickly.
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