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Candied Ginger Marmalade Spread

Breakfast 🍳Side Dish 🥗Snack 🍿 Vegetarian 🥦Vegan 🌱Plant-Based 🌻

Candied Ginger Marmalade Spread delivers a bright, spicy-sweet punch with a warm heat that lingers pleasantly on the palate. Its glossy, citrus-free profile lets fresh ginger shine, making it perfect for toast, crepes, or as a sharp contrast alongside roast meats and holiday platters. Serve it at brunch, on a cheese board, or to elevate weeknight dinners with a touch of zing.

  • Prep20 mins
  • Cook15 mins
  • Serves30
  • DifficultyEasy
Candied Ginger Marmalade Spread
  1. 1

    Divide the ginger in half and cut one half into cubes; grate the other half with a box grater or a food processor fitted with the shredding blade. The total ginger should be 3 cups. Put the ginger into a large saucepan with water over medium heat, bring it to a boil, then reduce to a simmer. Cover and simmer until the ginger is tender, about 1 hour and 15 minutes. Add more water as needed to prevent it from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and save 1/2 cup of the ginger-flavored water. Transfer the cooked ginger to a bowl with the saved liquid and chill for at least 4 hours or overnight in the refrigerator.

  2. 2

    When the ginger is thoroughly chilled, transfer it to a large, heavy-bottomed pot and stir in the sugar; bring to a boil over medium-high heat and boil vigorously for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce to a simmer, and cook for 7 more minutes, skimming any foam from the top of the marmalade.

  3. 3

    Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling them to within 1/4 inch of the top. Run a knife or thin spatula around the inside of the filled jars to release air bubbles. Wipe the rims with a damp paper towel to remove any residue. Place the lids on and screw on the rings.

  4. 4

    Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot with a holder, leaving 2 inches of space between them. Add more boiling water if needed so the water level is at least 1 inch above the jar tops. Return to a full boil, cover, and process for 15 minutes.

  5. 5

    Remove the jars from the stockpot and set them on a cloth-covered or wooden surface, spacing them several inches apart, until cool. Once cooled, press the center of each lid with a finger to confirm a tight seal (the lid should not move up or down). Store in a cool, dark place.