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Title: Thick Ginger Marmalade
Categories: Canning Jam
Yield: 6 Servings
| AMERICAN MEASUREMENTS | ||
| 1 | lb | Fresh ginger (about) |
| Water | ||
| 2 | tb | Lemon juice |
| 1 3/4 | oz | Pkg powdered pectin |
| 5 | c | Granulated sugar |
With a swivel blade peeler thinly pare ginger; slice about 1/2-inch thick.
In a 5 to 8 quart kettle, generously cover ginger with cold water; bring to a boil; boil gently for 15 minutes; drain in a strainer. Return ginger to kettle and generously cover with fresh cold water; boil until ginger is tender-crisp enough to be pierced with a for, about 45 minutes; drain in a strainer.
Return to kettle again and generously cover with fresh cold water; let stand 15 minutes; thoroughly drain in a strainer. With hand-operated chopper or food processor, chop ginger so it is the size of rice grains - ~ do not puree; or use a sharp knife to chop finely. Turn 2-1/2 cups of the finely chopped ginger into the clean, dry 6 to 8 quart kettle; add 1 cup fresh cold water, the lemon juice and fruit pectin.
Wash 7 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.
Over high heat, stir until mixture comes to a full boil. Stirring constantly, immediately add all the sugar and bring to a full rolling boil; stirring constantly, boil hard for 1 minute.
Off the heat, with a metal spoon, skim off foam. Quickly ladle into clean, hot jars, filling to within 1/4-inch of top. With a clean cloth, wipe tops and thread of jars. Adjust covers according to manufacturers directions. Process in a boiling-water canner for 10 minutes. Cool on a wire rack. Store in a cool dry place.
Makes 6 to 7 half-pint jars.
Source: Oregonian FoodDay; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 06 Jun 97 National Cooking Echo Ä
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