Title: Mature or Stem Ginger Marmalade
Categories: Jam
Yield: 5 Half-pints

AMERICAN MEASUREMENTS
1	lb	(To 1-1/4) mature ginger
		OR
1/2	lb	Unblemished stem ginger young, pink-tinged ginger
6	c	Water
1/2	c	Strained fresh lemon juice
4	c	Granulated sugar
1	pn	Salt; optional
3	fl	Liquid pectin

One of the best marmalades, studded with tiny, crunchy shreds of ginger. It is most readily made with stem ginger, the young, juicy ginger which is not always readily available. However, during it's season, check the fine produce markets or an Oriental market. If you can't find it, the tender layer of flesh just under the skin of regular fresh ginger can be used.

Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

TO PREPARE MATURE GINGER: Pare or scrape off the skin and grate the tender outer layer only; grate enough to obtain 1-1/3 to 1-1/2 cups, lightly packed. Combine the grated ginger with 1 quart of water, bring to a boil, and boil 5 minutes. Drain; add fresh cold water and repeat the boiling and draining twice.

TO PREPARE STEM GINGER: Scrape the skin of stem ginger lightly with a small sharp knife, removing any blemishes as well as the papery bits of leaf sheath that are attached here and there. Trim away any dried ends. rinse the pieces, pat them dry, and break them apart at the joints. Using a citrus zester or a grater with small sharp teeth, shred the ginger into threads, working over a bowl in order to catch all the juice. You should have 1-1/3 to 1-1/2 cups, lightly packed.

Combine the grated ginger, its juice (if you are using stem ginger), and 6 cups of water in a large pan; bring the mixture to a boil, cover, lower the heat, and simmer the ginger gently until the shreds are very tender and almost translucent, about 1-1/4 hours. Remove from the heat.

Measure the ginger and liquid. If you have more than 3 cups, spoon off the surplus liquid (save it, add sugar and mix the resulting syrup with chilled club soda for a pleasant refreshment while you make the marmalade).

Combine the measured ginger and liquid, the lemon juice, sugar, and salt in the rinsed-out preserving pan. Bring the mixture to a hard boil (a boil that cannot be stirred down) over medium-high heat and boil it EXACTLY 1 minute. Stir in the liquid pectin and return to another full, rolling boil; boil EXACTLY 1 minute. Remove from heat.

Stir the marmalade for 5 minutes to cool it slightly, then ladle it into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (or adjust for your altitude). Makes 5 half-pint jars.

Source: Adapted from "Fancy Pantry" by Helen Witty; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997

From: Dorothy Flatman Date: 08-19-97 (13:04) The Pine Tree Bbs (222) Cooking(F)

previous

next