Ginger Marmalade

Title:
Ginger Marmalade

Yield:
1 Servings

Categories:
Puddings




Ingredients:





 1 1/2 c  Chopped peeled fresh ginger


          -root


     2 c  Water


     2 tb Lemon juice


     3 c  Sugar


     1 pk (3 oz) liquid pectin






 In a large heavy pan, combine ginger, water, and lemon juice. Bring to


 boiling. Reduce heat and cook until the ginger is tender - about 10


 minutes. Stir sugar into ginger mixture. Return to boiling. Add pectin.


 Boil rapidly, stirring 1 minute. Remove from heat. Seal in jelly jars per


 kerr or Ball instructions. Water bath 10 minutes. Makes 4 - 1 cup jars.


 


 Young ginger or stem ginger shoots are the best for this marmalade. Avoid


 the large woody roots, or grind them and extract the juice by pouring the


 water over the ground root in a jelly bag and sqeeze dry. The small pieces


 of ginger are to be tender. This stores well and works very well on scones.


 Posted to MC-Recipe Digest V1 #934 by Ken Vaughan 


 on Nov 30, 1997