| 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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