Introduction: Ginger Marmalade
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Ginger is very warming and also known to improve ones immunity against common colds, something very suitable for the upcoming chilly winter.
Its availability can be prolonged thru the winter by processing it.
This ginger marmalade has all the health goodness of ginger, the boosting vitaminC of lemons and freshness of peppermint.
Step 1: Ingredients
1Kg Peaches-(any pectin rich fruit like apple apricot etc would do.Peaches would add a beautiful golden orange glow to the marmalade.
1 kg sugar
2 Juicy Lemons
1 sprig of mint
a large ginger piece.(around 2-3 inches)- see to it that the ginger is tender. The older and shriveled it gets the more fibrous it turns.
a dash of salt.
Step 2: Process
Fine grate the lemon peels, taking care not to get too deep. Try grating just the outer skin, not the white pith.(1TBs)
Peel the ginger. Fine grate half the ginger root. Coarse grate the rest.
Squeeze the lemons to juice them. Strain to remove any seeds.
Step 3: Getting Pectin
Chop the peaches.
Put 1Kg of chopped peaches in a vessel, add 1/2kg sugar to this.
Cook till tender. The fruit leaves out its juices.
Let them cook in it for another 5 minutes.
Collect the clear juice. It has a beautiful color.
Do not throw the fruit.
you can use it for something else.
Add to the clear jelly the remaining sugar.
Drop int he sprig of mint and the remaining ingredients i.e. ginger gratings and lemon rinds.
Let it come to a boil .Simmer cook for 5 more minutes whilst constantly stirring the liquid., to prevent it catching the bottom.
Remove the mint from the vessel.
As a rough guide check on the coarse ginger pieces.When they turn translucent the marmalade is done.
In the meanwhile sterilize the jars.
After about 5 minutes of thorough cooking pour into the jars and seal them tight with their lids.
(please refer to pressure canning basics for detailed instructions).
Topped on a cracker with cheese makes a wonderful aperitif especially at the christmas dinner table.
It also makes an excellent homemade christmas gift.
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