Ginger Marmalade Recipe

Divide the ginger in half and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat bring to a boil and reduce heat to a simmer. Cover the pot and simmer the ginger until tender about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer drain and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid and cool at least 4 hours or overnight in refrigerator.

When ginger is thoroughly cooled place into a large heavy-bottomed pot and stir in the sugar; bring to a boil over medium-high heat and boil hard for 1 minute stirring constantly. Stir in the pouch of liquid pectin reduce heat to a simmer and cook for 7 more minutes skimming foam from top of marmalade.

Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot sterilized jars filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil cover the pot and process for 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.