GINGER MARMALADE
About 4 half-pint jars
Spread these invigorating preserves on English muffins or roasted meats, or stir into hot water with lemon juice and bourbon for a superb hot toddy. If possible, select young ginger, which is not fibrous. Please read About Making Marmalade and How to Process.
Combine in a large heavy saucepan:
- 2 pounds ginger (preferably young), peeled and finely chopped
- 8 cups water
Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the ginger is softened, about 2 hours. Stir in:
- 4 cups sugar
- 1 ¼ cups apple cider
- 5 tablespoons bottled lemon juice
- 5 tablespoons light corn syrup
Simmer gently for 15 minutes. Transfer to a bowl, cover, and refrigerate overnight.
Prepare a water-bath canner, gather all your canning equipment, and have ready 4 clean, hot half-pint jars. Transfer the ginger mixture to a large, wide pot. Bring to a boil, then reduce the heat to simmer, stirring often, until a spoon cuts a path through the marmalade, 45 minutes to 1 hour.
Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.