GINGER MARMALADE
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
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
GINGER-PEAR MARMALADE
Make and share this Ginger-Pear Marmalade recipe from Food.com.
Provided by Suzie_Q
Categories Pears
Time 1h40m
Yield 6 half pints, 3 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large saucepan.
- Stir; let stand about 1 hour until pears release their juice.
- Heat and stir until it comes to a boil.
- Cook uncovered, stirring often until pears are mushy.
- Cook rapidly, stirring constantly until jam stage is reached. This will take about 55 minutes.
- Discard spice bag, skim if needed.
- Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 1904.3, Fat 0.8, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 494.5, Fiber 19.5, Sugar 453.9, Protein 2.8
RED PEPPER AND GINGER MARMALADE
Sweet red bell peppers are simmered with garlic, ginger, sugar and orange juice and zest to create a slightly sweet condiment with a bite to it! This is great with grilled chicken or beef, lamb, on a sandwich[try this topped with a fried egg on multi- grain bread], in a potato, or with game. Try to always have some on hand-it's addictive. From The New Basics Cookbook.
Provided by Sharon123
Categories Oranges
Time 2h20m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Core and seed the peppers, and cut into 1/4" wide lengthwise strips(you should get about 12 cups).
- Heat the butter and oil in a heavy flameproof casserole dish. Add garlic and ginger, and cook over low heat for about 3 minutes. Add the peppers, and stir well to coat.
- Mix in the orange zest, juice, sugar, and pepper. Stir gently and cover. Cook over medium-low heat,stirring occasionally, until the peppers are wilted and their skins are soft, about 25 minutes.
- Remove the cover and keep cooking over low heat, stirring frequently, until most of the liquid has evaporated, about 2 hours.
- Serve hot or at room temperature. This keeps, covered tightly, in the fridge for up to 5 days.
Nutrition Facts : Calories 515.5, Fat 39.9, SaturatedFat 11.3, Cholesterol 30.5, Sodium 13.2, Carbohydrate 41.4, Fiber 7.9, Sugar 28.6, Protein 4.8
RED ONION MARMALADE
Categories Condiment/Spread Ginger Onion Vinegar Raisin Sherry Bon Appétit Ohio
Yield 2 1/2 Cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)
GINGER MARMALADE CHICKEN SALAD
Categories Salad Chicken Ginger Leafy Green Broil Marinate Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place chicken on plate. Season with salt and pepper. Mix marmalade, ginger, garlic and mustard in bowl. Spoon 1/4 cup marmalade mixture over chicken and turn to coat. Chill chicken and remaining marmalade mixture separately overnight.
- Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through, about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.
- Whisk oil, reserved liquid from peppers and vinegar in large bowl. Season with salt and pepper. Add salad greens, pepper strips and chicken; toss to coat. Top salad with onions.
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