This simple ginger marmalade (ginger jam) is fresh, clean, and full of zing. Plus, this recipe takes just 4 ingredients (water included!) and uses a simple jam-making process for beginners!
First, peel and slice the ginger into long, thin slices trying to avoid any pieces that are very hard and fibrous.
Add the ginger and enough water to fully submerge it to a saucepan, bring to a boil over high heat, and then reduce to a gentle simmer for 45 minutes. This will help to reduce the pungent, strong flavor of ginger.
Drain the water (note: you can keep it and drink it or freeze in ice cubes and add to smoothies, lemonade, or iced tea).
Next, mix the 1 cup of water with the cane sugar and powdered pectin.
Then pour the mixture over the ginger in the pot and boil for another 25 minutes over medium heat.
Transfer to a sterilized jar (process in notes) and allow it to cool down (it will continue to thicken as it cools), then cover and store.
How To Store:
If you plan to use the ginger jam reasonably quickly and don’t intend to properly ‘can’ it then it will last in the fridge for up to one month or in the freezer for up to 6 months.To 'can' it , follow the guidance in my recipe notes.
Video
Notes
To Sterilize the glass jars: Wash the jars and lids in hot soapy water, rinsing well. Then place the jars (not lids) in a pre-heat oven for ten minutes at 160ºC/325ºF to completely dry. Pour the hot jam into the warm jars then immediately put the lid on the jars and tighten. To Can The Marmalade:Disclaimer - I don't have a lot of experience with canning at all so don't know the varying rules. Processing times for safe canning will vary depending on where you live (elevation), plus the acidity (pH) of the jam. Check reputable sources for correct canning information where you live. The below guidance is based on speaking to friends and trying to find the correct information online.Transfer the hot marmalade to sterilized, warm canning jars leaving 1/2-1" space at the top of the jar. After sealing the jars then place them in a large pot of boiling water (submerged with at least 2" of water covering them at the top) and boil for 10 minutes or as needed for where you live.Remove the jars from the pot using tongs and allow them to cool. While cooling, you'll hear the pop as the vacuum seals 'activate' on the jars.
The fibrous, stringy parts of ginger root won't soften as much while cooking, so be careful to use new, fresh ginger and stop shredding/shopping the ginger and the tough, fibrous parts, to avoid them ending up in your jam.
You can experiment with the texture of the ginger/jam. Chop, shred/grate, or even pulse the ginger (to a pulp) for different texture options.
You can experiment with additional flavors including green/red chili for heat, and other herbs/spice including; cardamom, mint, basil, etc. Plus fruits such as orange, lemon (zest and/or juice), apricot, fig, rhubarb, etc.
This ginger marmalade is fairly soft set. Increase the amount of pectin, for a harder set.
You can adjust the amount of sugar in this recipe. However, less sugar will affect how the jam sets and how long it takes to reach the setting point.
Feel free to use other varieties of sugar, such as unrefined brown sugar, coconut sugar, etc.
If you end up making your jam too runny, it can be returned to the heat and cooked again to thicken up.