Gransnet forums

Food

Page 1 of 1
Flip | Customise

Marmalade making with added ginger

(7 Posts)
Add comment | Report
yogagran Wed 11-Jan-23 10:57:34

I'm making my second batch of marmalade and I'd like to add some ginger to this lot. What do others use for ginger - stem, crystalized or fresh?

Add comment | Report
Grandmabatty Wed 11-Jan-23 11:00:48

If I make rhubarb and ginger jam, it's always stem ginger chopped up that I use. I've never tried it in marmalade though!

Add comment | Report
Blondiescot Wed 11-Jan-23 11:03:31

I use the stem ginger in syrup - both for rhubarb and ginger jam and to add to marmalade.

Add comment | Report
Namsnanny Wed 11-Jan-23 11:23:33

Have you thought about using fresh ginger ready prepared from a tube or sometimes a jar? I use one called just add.

Add comment | Report
Farmor15 Wed 11-Jan-23 11:35:38

I use crystalised ginger chopped very small in rhubarb and ginger jam - works well. I think there's grated fresh ginger in recipe as well. I might try it in marmalade - good idea!

Add comment | Report
Fleurpepper Wed 11-Jan-23 11:37:50

Wow my OH would just love that!

Add comment | Report
Farmor15 Wed 11-Jan-23 11:43:46

I make marmalade through the year - a mixture of normal oranges, lemons and limes - I buy them when they're cheap! I have a "bean and peel" attachment for Kenwood - (no longer available) to shred the peel. I sell most of it for charity and have one customer who keeps coming back for more. She also liked my rhubarb and ginger jam, so I might try her on ginger marmalade!

Page 1 of 1
Flip | Customise