A delicious, if slightly firey, marmalade, which unlike any I’ve tried before, I can eat! I don’t know if it’s the commercial processing, the ingredients or the length of storage but this marmalade doesn’t make me react like every shop-bought one ever seems to. I am aware that some sufferers do react to ginger, but not everyone does and many people who follow a cinnamon and benzoate free diet find ginger a welcome addition to what can sometimes be a fairly bland diet.
Note it is NOT suitable for citric acid intolerance sufferers as citric acid is an essential component of any jam, jelly and marmalade recipes as without it they won’t set at all. Neither is not suitable for people who are intolerant of every sort of citrus fruit, as you do need to add some citrus to the ginger.
This should be suitable for FODMAP allergy sufferers.
This particular marmalade was slightly runnier than expected when I made it but still has a relatively thick jam-like consistency. It is especially delicious for breakfast served on toasted home-baked bread!
300g fresh ginger, peeled and coarsely grated1 1/2 litres water
1 tbsp finely grated lime zest, or, if you react to lime, any the zest of any citrus that you can eat
1/2 cup fresh lime juice, or, if you react to lime, the fresh juice of any citrus that you can eat
900g white jam sugar with added pectin
Before you start, you need ready sufficient jars to put the marmalade in. This recipe needs around 4 – 6 jars, depending on size. These should be cleaned and sterilised – I use the oven method, putting them in at 160 degrees at point 2) of this recipe. A jam-making book from your local library will be able to give more ways of sterilising your jars. You will need to organise jam pot covers in advance too – circles of waxed paper or similar – to seal the marmalade, and lids or celophane discs. A jam-making book will again give more ways of sealing and covering your marmalade once it is made. Finally, you will need some way of determining whether the marmalade has reached the setting point. If you have a jam/jelly thermometer this is 105 degrees celsius, however there are other methods, which again will be detailed in a jam making book.
1) put ginger and water into preserving pan. Bring to boil, reduce to a simmer and cook for 1 1/2 hours until ginger is tender
2) stir in lime/citrus zest and juice, and sugar.
3) bring to boil again, stir until sugar is dissolved, then boil to jam setting point.
4) carefully pour your molten marmalade into hot jam jars – note the jars have to be hot or else the marmalade will crack them. Add a waxed paper disc, then lid or celophane, and leave to cool overnight.