fresh ginger on a wood table

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)
  • 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.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • 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.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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13 Responses

  1. Linda M. Scott
    | Reply

    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.

    • Shelby Collings
      | Reply

      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.

  2. Victoria
    | Reply

    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.

    • Shelby Collings
      | Reply

      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

  3. Lily
    | Reply

    Can i double the amount of ginger in one recipe

    • Shelby Collings
      | Reply

      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.

  4. Leah Price
    | Reply

    Can the lemon be omitted and still get a gel?

    • Shelby Collings
      | Reply

      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!

    • Shelby Collings
      | Reply

      The grated lemon can be omitted if you would like!

  5. Curious
    | Reply

    Can I use less sugar for this recipe, if I want it less sweet? Will the marmalade still jell? Thanks!

    • Shelby Collings
      | Reply

      Yes, you sure can!

  6. Therese Poncia
    | Reply

    Can I use meyer lemons in this recipe?

    • Shelby Collings
      | Reply

      You sure can! We do recommend increasing the lemon juice to 1/3 cup as the acidity is lower.

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