Gingerpearmarmalade 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

GINGER-PEAR MARMALADE



Ginger-Pear Marmalade image

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

10 cups peeled cored and sliced pears (about 4 1/2 lbs.)
1 orange, juice and zest of, grated
1 lemon, juice and zest of, grated
6 cups granulated sugar
2 inches piece gingerroot, tied in double layer of cheesecloth

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

GINGERED PEAR STRUDEL



Gingered Pear Strudel image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 14

4 cups water
1 cup sugar
1 1/2 pieces fresh ginger, peeled and sliced 1/2-inch thick
1 vanilla bean, split
3 Williams pears, or other sweet firm pears, peeled
3/4 cup blanched slivered almonds
1 cup confectioners' sugar
1/2 cup unsalted butter, softened
1/3 cup allpurpose flour
2 large eggs
1/2 tablespoon dark rum
1/2 pound phyllo pastry, thawed
1/2 cup clarified butter, melted
Chocolate sorbet or vanilla ice cream

Steps:

  • In a saucepan large enough to hold all the pears snugly, combine the water, sugar, ginger root, and vanilla bean. Stir over low heat until the sugar has dissolved and then increase the heat so that the liquid is simmering. Add the pears and poach them for 15 to 20 minutes, turning occasionally so that they are evenly covered by the syrup. The pears should be tender enough so that they can be easily pierced with a toothpick, and the cooking time will depend on their ripeness. Let cool, and refrigerate.
  • In a food processor, process the almonds and the sugar with an electric mixer until smooth and flatly ground. Do not overprocess.
  • In a large mixing bowl, cream the butter with an electric mixer until smooth and fluffy. Sift the almond powder and the flour over the top and combine to beat until smooth and fluffy. Beat in the eggs, one at a time, mixing the first one in thoroughly before adding the second. Add the rum and mix in thoroughly.
  • Preheat the oven to 400 degrees and lightly oil a large baking sheet. Halve the poached pears and scoop out the cores. Slice each half pear thinly lengthwise and set aside, keeping together in their original shape. Unroll the phyllo and cut it into 4-inch wide stacks. Separate the leaves of pastry and lay one single strip on the counter. Brush it with melted butter, and continue until you have a stack of 6 strips, buttering each one. Repeat until you have 6 stacks of buttered phyllo strips. Using a spatula, spread a layer of almond cream 1/4-inch thick on the top layer of each phyllo stack. Slightly fan out a pear half on one end of each stack and roll the stack over about 1 1/2 times to form a flat strudel package. Brush the outside of the strudel with butter, and repeat with the remaining 5 pear halves and phyllo stacks. Transfer the strudels to the baking sheet. (at this point the strudels could be refrigerated for up to 12 hours before cooking)
  • Bake the strudels for 10 to 15 minutes, or until golden and crispy. Cut them in half and place with cut sides up in the center of each of 6 dessert plates. Place a scoop of chocolate sorbet on the side and serve it at once

SUNNY'S PEAR AND GINGER MARINADE



Sunny's Pear and Ginger Marinade image

Provided by Sunny Anderson

Time 10m

Yield enough for 1 pound of beef, chicken, pork, etc.

Number Of Ingredients 7

1 cup pear juice (should be opaque and pulpy, not clear)
1/2 cup soy sauce
1/4 cup honey
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
4 cloves garlic, grated on a rasp
Freshly ground black pepper

Steps:

  • Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.

GINGERED PEAR MARTINI



Gingered Pear Martini image

I had a pear martini at a restaurant while visiting my brother over Thanksgiving. I've been trying to recreate it ever since I got home! This isn't it but it's my new go-to holiday libation. The ginger is my addition because I'd add ginger to almost anything. If you don't agree, sub vanilla vodka for the ginger liqueur and you'll have a yummy pear martini.

Provided by LivesToEat

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

½ cup ice cubes, or as needed
2 fluid ounces pear vodka
2 fluid ounces pear juice
1 fluid ounce ginger liqueur
1 pinch freshly grated nutmeg, or to taste

Steps:

  • Fill a cocktail shaker with ice; add vodka, pear juice, and ginger liqueur. Cover shaker and shake; strain drink into a chilled martini glass and garnish with nutmeg.

Nutrition Facts : Calories 277.2 calories, Carbohydrate 23.6 g, Fat 0.5 g, Fiber 0.6 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 5.2 mg, Sugar 21.8 g

PEAR MARMALADE



Pear Marmalade image

"I disliked pear preserves until I got this recipe from my husband's Aunt Helen. The marmalade is always a favorite at my dinner table." - Patty Schreck Davenport, Washington

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 7

4 to 5 medium ripe pears, peeled and quartered
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup orange juice
2 tablespoons lemon juice
1 tablespoon grated orange zest
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Steps:

  • In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

RICH AND STICKY GINGERBREAD WITH MARMALADE



Rich and Sticky Gingerbread with Marmalade image

Categories     Bread     Egg     Ginger     Dessert     Bake     Christmas     Raisin     Molasses     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18 pieces

Number Of Ingredients 8

1 2/3 cups self-rising flour
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup robust-flavored (dark) molasses
2 large eggs
1 cup orange marmalade
1/2 cup golden raisins
1/3 cup chopped crystallized ginger (about 2 ounces)

Steps:

  • Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
  • Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
  • Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.

GINGER-PEAR MARMALADE



Ginger-Pear Marmalade image

Categories     Condiment/Spread     Fruit     Ginger     Low Sodium     Pear     Fall     Winter     House & Garden

Yield Makes about 6 8-ounce glasses

Number Of Ingredients 4

4 1/2 pounds cooking pears, peeled, cored and coarsely diced
6 cups sugar
2 large lemons
preserved ginger

Steps:

  • Place pears and sugar in a large pot. Quarter and seed the lemons and grind in a meat grinder, using the coarsest blade. Add to the pot. Grind enough drained preserved ginger to measure 1 cup and add to the pears. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved. Turn heat low and simmer for 1 hour, until a thermometer registers 220° or until the juice is somewhat syrupy and amber-colored and the fruit is transparent. (Do not overcook and allow the syrup to get too thick; it will thicken considerably as it cools.) Pour into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.

MARMALADE GINGERBREAD



Marmalade Gingerbread image

Make and share this Marmalade Gingerbread recipe from Food.com.

Provided by Elly in Canada

Categories     Breads

Time 55m

Yield 1 8" cake, 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup butter
1/4 cup brown sugar, lightly packed
1 egg
1/4 cup orange marmalade
1/2 cup molasses
2/3 cup boiling water

Steps:

  • In a bowl, mix together first 7 ingredients, set aside.
  • In another bowl, cream butter, blend in sugar, egg, marmalade and molasses.
  • Add flour mixture to creamed mixture, stir to combine.
  • Stir in boiling water, batter will be smooth.
  • Pour batter into a 8" square cake pan which has been lined with greased parchment paper.
  • Bake in 325F degree oven for 45-50 minutes.
  • Best served warm.
  • I have served this as a dessert topped with whipped cream! Yummy!

Nutrition Facts : Calories 344.8, Fat 8.9, SaturatedFat 5.2, Cholesterol 55.6, Sodium 448.3, Carbohydrate 63.3, Fiber 1.1, Sugar 32.6, Protein 4.4

PEAR & GINGER JAM



Pear & Ginger jam image

Great way to use up pears and cooking apples in the autumn, nice flavour with the ginger.

Provided by clkrecipes

Time 1h30m

Yield Makes 3.2-3.6 kg

Number Of Ingredients 6

2kg pears
1kg cooking apples
50g grated root ginger
2kg granulated sugar
2 pectin sachets
Grated rind and juice of 2 lemon

Steps:

  • Peel and chop the pears and apples into small chunks. Place a couple of tea plates in the freezer for later.
  • Place half the pears and all of the apples into a preserving pan, with just enough water to cover the fruit, and simmer gently until soft and mushy (about 40 mins)
  • Remove from the heat, add the sugar, pectin, ginger, lemon juice and zest, also add the rest of the chopped pears. Put the pan back on the heat and dissolve sugar gently.
  • Once the sugar is dissolved, bring to the boil, and boil rapidly for about 15 minutes, or until setting point has been reached. If you are getting a scum on top, put a nob of butter in at this stage.
  • To check if the jam has set, put a small amount on the cold tea plate, then push gently with the spoon, the jam should wrinkle.
  • Pour into sterilised jars.

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