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Ginger Marmalade (Irish

Ginger Marmalade (Irish recipe image
This traditional Irish Ginger Marmalade is a sophisticated twist on classic citrus preserves. It combines the bitter, complex notes of Seville oranges and lemons with the warm, spicy heat of both fresh root ginger and preserved ginger. The result is a glossy, deep orange marmalade with a beautiful balance of sweet and tart flavors. The texture is smooth yet substantial, with tender strips of peel that offer a pleasant chew. This marmalade is perfect for spreading on warm toast, scones, or biscuits. It also makes an excellent accompaniment to sharp cheeses, roasted pork, or as a glaze for ham. A delightful homemade gift or a luxurious addition to your breakfast table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 3189.8
Dietary: Gluten-free, Vegetarian
Description
This traditional Irish Ginger Marmalade is a sophisticated twist on classic citrus preserves. It combines the bitter, complex notes of Seville oranges and lemons with the warm, spicy heat of both fresh root ginger and preserved ginger. The result is a glossy, deep orange marmalade with a beautiful balance of sweet and tart flavors. The texture is smooth yet substantial, with tender strips of peel that offer a pleasant chew. This marmalade is perfect for spreading on warm toast, scones, or biscuits. It also makes an excellent accompaniment to sharp cheeses, roasted pork, or as a glaze for ham. A delightful homemade gift or a luxurious addition to your breakfast table.
Ingredients
  • 2 pound Bitter oranges
  • 2 Lemons
  • 1 ounce Root ginger
  • 140 fl Water
  • 8 ounce Preserved ginger, chopped
  • 7 pound Granulated sugar
Directions
  1. 1
    Wash the bitter oranges and lemons thoroughly. Halve them and squeeze out the juice, collecting the seeds along with the juice.
  2. 2
    Place the seeds, any remaining pulp, and the peeled root ginger into a muslin bag or doubled cheesecloth. Tie it securely to create a sachet.
  3. 3
    Shred the citrus peel into strips of your desired thickness, removing as much white pith as possible to reduce bitterness.
  4. 4
    In a large, heavy-bottomed pot, combine the shredded peel, citrus juice, the sachet of pulp/seeds/ginger, and the water.
  5. 5
    Bring the mixture to a boil, then reduce heat and simmer gently for 1 1/2 to 2 hours, or until the peel is very tender.
  6. 6
    Remove the sachet from the pot. Squeeze the liquid from the sachet into the pot, then discard the sachet contents.
  7. 7
    Stir in the chopped preserved ginger.
  8. 8
    Measure the volume of the liquid in the pot. Add an equal weight of granulated sugar (e.g., if you have 4 pounds of liquid, add 4 pounds of sugar). Note: The recipe lists 7 lbs sugar for ~140fl oz water + juice, which is a high ratio; adjust based on desired sweetness and setting point.
  9. 9
    Stir over low heat until the sugar is completely dissolved.
  10. 10
    Increase heat and boil rapidly without stirring until the marmalade reaches the setting point (approximately 220&# 194;°F or 104°C). Test by placing a small spoonful on a cold plate; it should wrinkle when pushed.
  11. 11
    Remove from heat and let stand for 10 minutes to allow skins to settle. Skim off any foam if necessary.
  12. 12
    Ladle the hot marmalade into sterilized jars, seal, and process according to standard canning guidelines for safe storage.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 3189.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 824.4g275%
Dietary Fiber 6.3g26%
Sugars 815.7g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields approximately 10 pounds of marmalade, which is significantly more than the 8 servings listed. Adjust jar sizes accordingly.

To test for the set point without a thermometer, place three small plates in the freezer before you start cooking. When you think the marmalade is ready, drop a teaspoon of marmalade onto one of the cold plates. Return it to the freezer for a minute. If it wrinkles when pushed with your finger, it is ready.

Preserved ginger adds a unique sweetness and soft texture compared to fresh ginger. If you prefer a sharper heat, you can increase the amount of fresh root ginger and reduce the preserved ginger.

Sterilize your jars by boiling them for 10 minutes or running them through a dishwasher cycle before filling with hot marmalade.

Keywords: marmalade, ginger, citrus, preserves, irish, orange, lemon, breakfast, spicy, homemade, canning, spread, vegan, gift, seville, bitter, root ginger
Read it online: https://www.chefs-mate.com/recipe/ginger-marmalade-irish/