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 4 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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7 Responses

  1. 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!

  2. 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!

  3. 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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