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Ginger Marmalade

Ginger Marmalade

ginger marmalade

Marmalade is a general definition that is given to a conserve, prepared from the peels, pulp and juice fruits. The common procedure includes cooking of the ingredients in water and sugar and storing it with preservatives.

We use liquid pectin for this preparation. It is a common, colloidal carbohydrate which is soluble in water and found in ripened fruits. Pectin is available commercially and used in the preparation of jams, jellies and marmalade.  

Conventionally citrus fruits, together with their peels are used in the preparation of popular marmalade. In fact in the United Kingdom, Spanish Seville Oranges are the most abundantly used fruit in the production of marmalade.

As much we abide by the dictum of tradition, just as much pride we have in our ability to experiment. In the ensuing extract, we present to you the recipe for a hot and sweet ginger marmalade.

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Ginger Marmalade

Ingredients Required

  • 1 cup fresh ginger washed, peeled and coarsely chopped
  • 1 cup fresh ginger washed peeled and grated
  • 5 cups of water
  • 2 tablespoons of liquid pectin
  • 3 cups sugar
  • Sterilized canning jars

 

Procedure of Preparation

  • The ginger is divided into 2 parts. Coarsely chop one portion into cubes. Grate the second portion into fine shreds.
  • Make sure that before chopping or grating the ginger, the roots are meticulously washed and peeled. The slightest presence of the skin in your preparation will impart a peppery and bitter taste to the marmalade.
  • Cook the ginger in boiling water, under low heat for about 15 minutes. Cook until the water reduces to half cup and the ginger is cooked.
  • Cool the ginger mush to room temperature. Subsequently refrigerate from overnight, or at least for 4 hours.
  • Bring the refrigerated ginger mush to a boil in a frying pan. Add sugar. Stir constantly until a homogeneous mix is obtained.
  • Add the liquid pectin. Mix well. Pectin is among the numerous carbohydrates, used for making jellies and jams, which are in colloidal form and soluble in water.
  • Further cook the mix for about 10 minutes on a low flame. Keep skimming the foam off the top of the marmalade.
  • Once you remove the marmalade from the heat, immediately transfer the contents of the pot into the airtight, sterilized canning jars.
  • Run a knife along the inside edge of the jar in order to eliminate any air bubbles. Place the jars in a moderate water bath for about 15 minutes to initiate the processing of the marmalade.
  • Store in refrigerator.

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