Ginger Marmalade
Ginger Marmalade is a low-sugar cooked recipe made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 3 cups
Ingredients
- 2 cups water
- ¼ cup ginger finely chopped candied ginger or coarsely grated ginger root
- 1 teaspoon grated lemon peel
- Bring above ingredients to a boil in a sauce pan and simmer covered on low for 10 minutes. Remove from heat, but leave in sauce pan.
- Above simmered ingredients
- ¼ cup lemon juice bottled
- 2 teaspoons calcium water see step #1
- 1 cup sugar divided (or more to taste)
- 1½ teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Add lemon juice and calcium water to simmered ingredients in sauce pan and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring ingredients in sauce pan to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the marmalade comes back up to a boil. Once the pectin is dissolved, add another ½ cup sugar (or more to taste), stirring well.
- When marmalade returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
I’ve been trying to find a ginger mint jam recipe. Could I substitute mint tea for the water without impacting the pH of the final result for canning? Thanks!
I love ginger marmalade and this looks delicious. Reviewing the ingredient quantities in anticipation of making this, and I wonder: can it really make four cups? There aren’t four cups of ingredients total.
That is a great observation/question Linda! We did not have the option to put 3-4 cups…so we aired on the safe side so that customers would have enough prepared jars vs. too few.
Hi Shelby,
Could I double the ginger, double the lemon juice & cut back on the water, and still be in the appropriate pH for water bath? What is the best pH? Thank you.
Hello Victoria,
Doubling the ginger and the lemon juice should be fine. You can reduce the water a bit, which may mean you need to decrease the pectin.
Each recipe should be under a pH of 3.6
Can i double the amount of ginger in one recipe
Hello Lily, You are welcome to double the ginger, though, we are not sure what that will do the pH of the marmalade. If you decide to double the ginger, we would recommend that you freeze your jars vs. water-bath canning them.
Can the lemon be omitted and still get a gel?
Hello Leah,
The lemon does not effect the gel, but it is needed for proper pH/acidity for safe shelf storage. If you would like to replace the lemon with lime you may do that. Or you can use citric acid, 1 tsp citric acid is equivalent to 1/4 cup.
Happy jamming!
The grated lemon can be omitted if you would like!
Can I use less sugar for this recipe, if I want it less sweet? Will the marmalade still jell? Thanks!
Yes, you sure can!
Can I use meyer lemons in this recipe?
You sure can! We do recommend increasing the lemon juice to 1/3 cup as the acidity is lower.