Homemade Ginger Marmalade

Follow our step-by-step guide on how to make Homemade Ginger Marmalade.

1. Step 1

   Start your ginger marmalade adventure by taking a fresh piece of ginger and slicing it in half.

2. Step 2

   With one half, chop it into small, delightful cubes, while the other half can be shredded using a box grater or a food processor.

3. Step 3

   Aim for a total of about 3 cups of ginger goodness.

4. Step 4

   In a large saucepan, combine your chopped and shredded ginger with 4 cups of water.

5. Step 5

   Set the heat to medium and bring the mixture to a gentle boil.

6. Step 6

   Once it’s bubbling away, lower the heat to a simmer, cover the pot, and let it work its magic for about 1 hour and 15 minutes, or until the ginger is tender.

7. Step 7

   Keep an eye on it; if it starts to dry out, feel free to add a splash more water.

8. Step 8

   When the ginger is perfectly tender, pour the mixture through a fine-mesh strainer to drain, but don’t toss that ginger-flavored water just yet—reserve 1/2 cup of it.

9. Step 9

   Place the cooked ginger in a bowl, add the reserved liquid, and let it cool for at least 4 hours, or overnight in the fridge if you’re planning ahead.

10. Step 10

    Once your ginger has cooled, it’s time to bring it all together.

11. Step 11

    Transfer the ginger mixture to a large, heavy-bottomed pot and stir in 5 cups of sugar.

12. Step 12

    Bring this sweet concoction to a boil over medium-high heat, stirring constantly for 1 minute.

13. Step 13

    Next, add a pouch of liquid pectin to the pot, reduce the heat to a simmer, and let it cook for another 7 minutes.

14. Step 14

    During this time, keep an eye out for any foam that forms on the surface of your marmalade and skim it off for a smoother finish.

15. Step 15

    Now, let’s get those jars ready! Sterilize your canning jars and lids by boiling them in water for at least 5 minutes.

16. Step 16

    Carefully pack the hot marmalade into the sterilized jars, filling them to about 1/4 inch from the top.

17. Step 17

    To ensure a perfect seal, run a knife or thin spatula around the inside of the jars to remove any pesky air bubbles.

18. Step 18

    Wipe the rims with a damp paper towel, then place the lids on top and screw on the rings.

19. Step 19

    In a large stockpot, place a rack at the bottom and fill it halfway with water.

20. Step 20

    Bring the water to a rolling boil over high heat.

21. Step 21

    Using a jar holder, gently lower the filled jars into the pot, making sure there’s a 2-inch space between each jar.

22. Step 22

    If needed, add more boiling water to ensure the water level is at least 1 inch above the tops of the jars.

23. Step 23

    Cover the pot and process the jars for 15 minutes.

24. Step 24

    Once the time is up, carefully remove the jars from the pot and place them on a cloth-covered or wooden surface, giving them some space to cool.

25. Step 25

    After they’ve cooled down, press the center of each lid to check the seal; it should stay put without any movement.

26. Step 26

    Store your beautifully sealed jars in a cool, dark place, and get ready to enjoy the delightful taste of homemade ginger marmalade!.