Name: Ginger Marmalade
Ingredients: 1 1/2 c Chopped peeled fresh ginger root; 2 c Water; 2 tb Lemon juice; 3 c Sugar; 1 pk (3 oz) liquid pectin

Our drive to evangelize and our desire to grow numerically have led us to “use” worship as a tool to reach the lost. We have gone so far as to turn our worship services, as opposed to evangelistic services, into "seeker-friendly" meetings, so the world will feel at home when they come into the house of God. We should always be sensitive to the unsaved, but nowhere in Scripture are we told to accommodate the world in what God calls the believer to offer to Him.

Ron Owens

CATEGORY	CUISINE	TAG	YIELD
		Puddings	1	Servings

INGREDIENTS

1 1/2	c	Chopped peeled fresh ginger root
2	c	Water
2	tb	Lemon juice
3	c	Sugar
1	pk	(3 oz) liquid pectin

INSTRUCTIONS

In a large heavy pan, combine ginger, water, and lemon juice. Bring to
boiling. Reduce heat and cook until the ginger is tender - about 10
minutes. Stir sugar into ginger mixture. Return to boiling. Add pectin.
Boil rapidly, stirring 1 minute. Remove from heat. Seal in jelly jars per
kerr or Ball instructions. Water bath 10 minutes. Makes 4 - 1 cup jars.
Young ginger or stem ginger shoots are the best for this marmalade. Avoid
the large woody roots, or grind them and extract the juice by pouring the
water over the ground root in a jelly bag and sqeeze dry. The small pieces
of ginger are to be tender. This stores well and works very well on scones.
Posted to MC-Recipe Digest V1 #934 by Ken Vaughan <kvaughan@ptialaska.net>
on Nov 30, 1997

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“Hell! I thought it didn’t matter what you believed as long as you were sincere!”