GINGER MARMALADE
Steps:
- Instructions In a large heavy pan, combine ginger, water, and lemon juice. Bring to boiling. Reduce heat and cook until the ginger is tender - about 10 minutes. Stir sugar into ginger mixture. Return to boiling. Add pectin. Boil rapidly, stirring 1 minute. Remove from heat. Seal in jelly jars per kerr or Ball instructions. Water bath 10 minutes. Makes 4 - 1 cup jars. Young ginger or stem ginger shoots are the best for this marmalade. Avoid the large woody roots, or grind them and extract the juice by pouring the water over the ground root in a jelly bag and squeeze dry. The small pieces of ginger are to be tender. This stores well and works very well on scones.
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