How To Make Ginger Marmalade

Homemade Jam Recipes

Ingredients: Ginger Marmalade Recipe

Photo of Ginger5 large Seville oranges (or similar large sweet oranges)
3 lb / 1,300 grams of apples (cooking apples)
6 lb / 2,700 grams of white granulated sugar
80 fl oz / 2,350 ml of tap water
1/2 lb / 250 grams of preserved ginger
2 teaspoons of ground ginger

Method - What To Do

Scrub and peel all of the oranges. Using a suitable kitchen knife, finely shred the orange peel (without any pith) and then roughly chop the flesh. Collect all of the pith, the pips and any of the stringy bits of fruit, and place these in a tied muslin bag. These 'leftovers' will serve to add additional natural pectin to the finished ginger marmalade.

Photo of OrangesInto your jam making pan, add the chopped orange flesh and skin, along with the muslin bag and the majority of the water, leaving around 350 ml of water for later on. Simmer this orange mixture until the peel becomes soft and the overall volume of liquid is roughly halved. It should take around one and a half hours to cook this mixture down. Take the pan off the heat and remove the muslin bag of pips and pith, squeezing this bag firmly to release any further pectin-laden juices.

Wash, peel, core and slice the cooking apples. Cook these apple slices in the remaining 350 ml (ish) of water, in a separate saucepan. Simmer the chopped apple for 20 minutes, or until the fruit pieces soften and begin to turn into apple pulp. Combine the pulped apple with the orange mixture, and then mix in the sugar, stirring well to make it dissolve.

Bring the oranges and apples to a gentle simmer, making sure that all of the sugar has been incorporated and dissolved by the time that it begins to bubble away. Mix in the chopped preserved ginger and the two teaspoons of ground ginger, and then boil hard for 15 minutes. After this period of boiling, your ginger marmalade should now be ready to jell. Test this by spooning some onto a plate (chilled at the back of a fridge or in a freezer) and see if it begins to set after a minute, forming a skin that 'crinkles' and 'creases' to the touch. If this does not happen and it stays runny on the plate, boil for an additional five minutes and test for jelling once more, and again if necessary.

When your ginger marmalade has thickened and shown that it is able to set properly, take the mixture off the heat and leave it to cool for 15 minutes, skimming off any floating scum. By leaving it to cool for a short time, the marmalade will thicken, meaning that the chopped ginger and shredded orange peel will be better distributed, rather than floating to the top of the jars. Finally, fill all of the sterile jars and then top with wax paper circles, before screwing on the jam jar lids.

Ginger Marmalade recipe - More Marmalade Recipes.