Ginger Marmalade
This year for Christmas I made a batch of ginger marmalade using a huge amount of ginger to make a strong and fiery preserve with subtle Christmassy flavours.
Recipe:
500g Root Ginger | Peeled and chopped into bite size pieces
6 Pieces of Stem Ginger | Cut roughly into matchsticks
Powdered Ginger | 4 Tablespoons
All Spice | 1 Tablespoon
1 Cooking Apple | Chopped into cubes
Water | 250ml approximately to cover the ginger and apple mixture
250g Jam Sugar
Put the Root Ginger and Apple into a large saucepan and add the water.
If you can, use the largest saucepan you have to hand, I think it it safer and you have more room to work with in case you want to modify the recipe.
Simmer until the Root Ginger is tender and soft.
Add the Stem Ginger, Powdered Ginger, All Spice and Sugar to the pan.
Simmer for 1 hour.
After 1 hour you can test the consistency by spooning a dollop onto a plate and leaving to cool and then running your finger through it, like the parting of the red sea the two sides of the marmalade should stay separated.
If it sets then it is ready, if not, add a few tablespoons more Jam Sugar.
Add the mixture to sterilised jars.
Add a circle of greaseproof paper to the top and close the lids.
The heat from the mixture will seal the jars airtight and help preserve the marmalade.
Throughout making this recipe I tasted the concoction to make sure it was fiery enough, feel free to add more ginger and alter the ingredients to taste. This mixture is really gingery and in the spring I will make another batch but I will omit the All-Spice as this ingredient is great for Winter and the festive period but not for Spring Summer.
