Marrow Ginger Jam Recipes

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

Ingredients

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

MARROW & GINGER JAM

Marrow & ginger jam image

A traditional way to use up marrows, or courgettes, that have grown too big for their boots

Provided by Jane Hornby

Categories Condiment

Time 1h

Yield About 4 x 450ml jars

Number Of Ingredients 4

Ingredients

4 unwaxed lemons
1.8kg marrow , peeled and cut into sugar-cube-size pieces
1.8kg jam sugar (with added pectin)
large knob fresh root ginger , about 85g, peeled and shredded

Steps:

Pare the zest from the lemons with a peeler, then juice them, keeping the juice, shells and any pips. Tie the shells and pips into a muslin bag. Put the marrow into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest, ginger and the muslin bag. Stir until the sugar dissolves.
Bring to the boil, then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point (see Tips, below). Pot the jam into warm jars (see below). The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place.

Nutrition Facts : Calories 102 calories, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar

THE MARROW'S GINGER STOUT CAKE

The Marrow's Ginger Stout Cake image

This is a rich, fragrant ginger cake with a crunchy raw-sugar coating and moist crumb. The combination of grated fresh ginger root and powdered ginger, along with black pepper and cloves, gives it a particularly intense spice flavor. Make sure to use a good stout here. Since you'll only use part of a bottle, choose one you'd be happy to finish off while the cake is in the oven. As with most gingerbread, this is a good keeping cake, and can be made a day or two ahead. Store it wrapped in foil at room temperature. Then serve it with cream whipped with a little crème fraiche or sour cream for tartness, which will offset all that crunchy sugar coating the cake.

Provided by Melissa Clark

Categories dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 19

Ingredients

2 tablespoons unsalted butter, at room temperature
125 grams raw (Demerara) sugar (1/2 cup)
1 cup stout
1 cup molasses
1/2 teaspoon baking soda
240 grams all-purpose flour (2 cups)
1 tablespoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1/4 teaspoon fine sea salt
3 tablespoons grated fresh ginger
3 large eggs, at room temperature
1 teaspoon vanilla extract
210 grams dark brown sugar, lightly packed (1 cup)
200 grams granulated sugar (1 cup)
3/4 cup safflower oil

Steps:

Heat oven to 350 degrees. Grease a Bundt pan well with the softened butter. Coat the entire pan with raw sugar so that it sticks to the butter. Turn the pan over to dump out any excess sugar.
Add the stout and molasses to a medium saucepan and bring to a simmer. Remove from the heat. Carefully whisk in the baking soda and let cool to room temperature. Be careful as the stout mixture will bubble up.
Sift together the flour, ground spices, pepper and salt. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, mix the fresh ginger, eggs, vanilla extract, dark brown sugar, and granulated sugar on medium speed for five minutes.
Turn the mixer down to low speed and add the oil. Mix for another 5 minutes. Slowly add the stout mixture and mix for another 5 minutes.
Carefully add the dry ingredients in two parts, mixing well in between each addition.
Pour the batter into the prepared pan. Bake for 55 to 65 minutes, or until a cake tester comes out clean. Let the cake cool for 15 minutes and then flip upside down to release while still warm. Let cool completely.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 14 grams, Carbohydrate 82 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 64 grams, TransFat 0 grams

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