Ginger Marmalade

Homemade by me!

 

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RECIPE for 4-5 small containers

325 gr of fresh ginger, peeled;

grate half of the ginger, cut other half in small cubes;

Bring to a simmer in 1 liter of water and cook slowly for 1,5 hours;

Put the ginger through a sive, preserving 0,5 liters of fluid;

Put the ginger and the preserved fluid in a clean pot and let cool and rest overnight;

Add 750 gr of jelly sugar and the grated zest and juice of 1 lemon;

Bring to a boil and boil while stirring until a drop of fluid turns quickly in a jelly when put on a cold saucer. For me it took about 3 minutes;

Put the marmalade in sterilised containers and close the lid firmly;

When the marmalade is cooled down a bit turn the containers upside down to distribute the ginger cubes more evenly through the jelly

 

Done