Ginger Marmalade Recipe Delia Food

GINGER MARMALADE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

CINNABUTTER

Steps:

• In a medium bowl, beat together butter, sugar, cinnamon and nutmeg until light and creamy.

GINGER MARMALADE

Steps:

• Juice fruit and blend juice with 3 cups water.
• Chop pulp and peel fine.
• Mix and boil 20 mins.
• Mix 3 cups water with sugar and cook 20 mins.
• Add pulp mix and ginger.
• Simmer 2 hours.
• Pour into sterilized pint jars and seal.

ULTIMATE GINGER MARMALADE (ENGLISH MARMALADE)

Steps:

• Tie ginger in two muslin bags and bruise with a rolling pin to release its natural juices.
• Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged.
• Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
• Warm half the sugar in a very low oven.
• Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl.
• Return cooking liquid to the pan.
• Allow oranges to cool until they are easy to handle, then cut in half.
• Scoop out all the pips and pith and add to the reserved orange liquid in the pan.
• Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
• Pour half this liquid into a preserving pan.
• Cut the peel, with a sharp knife, into fine shreds.
• Add half the peel to the liquid in the preserving pan with the warm sugar.
• Stir over a low heat until all the sugar has dissolved, for about 10 minutes, once sugar has dissolved add 1 bag ginger, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
• Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.)
• Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then remove ginger & pot in sterilised jars, seal and label.
• Repeat from step 3 for second batch.

RHUBARB, GINGER MARMALADE

Steps:

• In heavy saucepan or metal bowl, mix rhubarb and sugar.
• Let stand all night or all day.
• Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender.
• Drain and set aside.
• Remove pith from oranges and lemon and chop pulp, add to rhubarb.
• Bring to full rolling boil.
• Reduce heat and cook about 10 minutes, until jam stage is reached.
• Remove from heat and add ginger and rind.
• Stir 5 minutes, skim foam.
• Pour in sterile hot jars, put hot lids on and screw tight.
• Makes 7 cups.