Gingery Muscadine Marmalade Recipes

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GINGER MARMALADE



Ginger Marmalade image

This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.

Provided by *

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h35m

Yield 30

Number Of Ingredients 5

3 ½ cups peeled fresh ginger
4 cups water
5 cups white sugar
1 (3 ounce) pouch liquid pectin
5 half pint canning jars with lids and rings

Steps:

  • 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.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 35.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 33.5 g

EASY GINGER, CRANBERRY AND PEACH PRESERVES - MARMALADE



Easy Ginger, Cranberry and Peach Preserves - Marmalade image

Serve this wonderful ginger, cranberry and peach marmalade with holiday roast turkey or ham, -or- spread on warm buttered toast with a cuppa! Would also be great drizzled over a round of warm brie! Delicious! Quick and easy recipe-- NO canning involved! Makes about 3 cups.

Provided by BecR2400

Categories     Berries

Time 30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 5

1 cup sugar
1 cup water
1 (12 ounce) package fresh cranberries (or frozen cranberries)
2 tablespoons minced crystallized ginger
8 ounces frozen sliced peaches, cut into 1/2-inch pieces (2 cups)

Steps:

  • Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to a boil.
  • Add cranberries; return mixture to a boil.
  • Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes.
  • Remove from heat. Stir in ginger; let stand 5 minutes.
  • Mix in peaches. Cool.
  • Chill at least 2 hours and up to 3 days. Freezes well in an airtight container for up to 3 months.
  • Makes about 3 cups.
  • Note: Time does not include chill time.

Nutrition Facts : Calories 96.3, Fat 0.1, Sodium 2.1, Carbohydrate 24.9, Fiber 1.7, Sugar 22.1, Protein 0.2

GINGER & MARMALADE ROULADE



Ginger & marmalade roulade image

Use aquafaba (the liquid from a can of chickpeas) to create a delicious vegan ginger and marmalade roulade. It takes a little effort, but it's well worth it

Provided by Elena Silcock

Categories     Afternoon tea, Dessert, Treat

Time 40m

Number Of Ingredients 9

360ml aquafaba (the liquid from 2 x 400ml cans of chickpeas)
230g caster sugar , plus extra for dusting
1 vanilla pod , seeds removed
150g self-raising flour
2 tsp ground ginger
200g coconut yogurt (we used Coyo) or use coconut cream, set aside in the fridge for a few hours before lightly whisking
2 tbsp icing sugar , plus extra for dusting
150g marmalade
2 balls of stem ginger , finely chopped

Steps:

  • Heat the oven to 190C/170C Fan/gas 5 and line a 23 x 33cm Swiss roll tin with baking parchment. Whisk the aquafaba for 6 mins, or until it reaches soft peaks, then add the caster sugar and vanilla, 1 spoonful at a time, whisking in between each addition so that the mixture turns to stiff peaks. Sieve in the self-raising flour with the ground ginger, then use a metal spoon to fold the flour into the aquafaba mix. Pour into the lined tin and smooth with a spatula so it's evenly spread. Bake for 20 mins until just firm to the touch.
  • While the sponge is baking, lay a piece of baking paper onto a work surface and dust with caster sugar. Once the sponge has baked, turn it out on the sugared paper and peel off the baking paper on the bottom. Allow to cool a little, then use the sugared paper to gently roll up the sponge from the shortest edge. Leave to cool a little longer in the rolled-up shape (this will make it easier to roll up again later), then gently unroll to cool completely.
  • Whisk the coconut yogurt or cream with the icing sugar until thickened. Once the cake is cooled, spread it with the marmalade leaving a 2cm border, then scatter with the stem ginger. Spread the coconut yogurt on top, keeping the border, then use the sheet of baking paper again to help you to roll up the sponge back into the rolled shape. Remove the baking paper, trim the ends, then place on a serving dish, dust with icing sugar and serve.

Nutrition Facts : Calories 421 calories, Fat 7 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 62 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

GINGERY MUSCADINE MARMALADE



Gingery Muscadine Marmalade image

After the 6th or 7th batch of assorted muscadine jams I decided to play with the flavors a little. This is strong with ginger and fragrant with the citrus. The family is split, DH and DD think the ginger is too strong, one of the boys and I think its perfect. You can feel free to reduce the amount if you like. Its prettier made with the bronze, scuppernong type grapes but tastes just as good made with the purple ones. Prep time includes cooking the pulp and the hulls. Cooking time does not include processing the jars in the boiling water bath.

Provided by 3KillerBs

Categories     Grapes

Time 2h

Yield 7-8 1/2 pint jars

Number Of Ingredients 6

3 lbs Muscadine grapes or 3 lbs scuppernong grapes
2 1/2 lbs sugar
1 lemon
1 orange
1 ounce fresh ginger
1/2-1 cup water

Steps:

  • Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
  • Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
  • Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
  • Peel lemon and the orange. Chop peel finely. Use entire peel, including the white part, to ensure good jelling.
  • Juice the lemon and the orange.
  • Peel and mince ginger.
  • Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
  • Add citrus juice, citrus peel, and ginger. Bring to a boil.
  • Stir in sugar and return to a boil.
  • Simmer, stirring frequently until the jellying point is reached ~ 45-90 minutes. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
  • Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
  • Note: Prettier made with Scuppernongs (bronze muscadines), than with the purple varieties. Can add a few purple ones to provide additional flecks of color.

Nutrition Facts : Calories 771.7, Fat 0.8, SaturatedFat 0.2, Sodium 6.7, Carbohydrate 199, Fiber 2.5, Sugar 195.3, Protein 1.6

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