ginger marmalade

Ingredients

• Servings: 5
• 3 1/2 cups peeled fresh ginger
• 4 cups water
• 5 cups white sugar
• 1 (3 ounce) pouch liquid pectin
• 5 half pint canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 8 hrs 35 mins


• 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 . 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 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.