Candied Ginger Marmalade Spread
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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Candied Ginger Marmalade Spread, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 25 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 10 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 57 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 76
- Heart Health
- 45
- Metabolic
- 24
- Digestive
- 38
- Inflammatory
- 11
- Performance
- 29
- General Wellness
- 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
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
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
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
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.
- Calories 160.38 kcal Moderate 8%
- Protein 0.0 g Low Source 0%
- Carbohydrate 40.98 g 15%
- Total Fat 0.0 g Low Source 0%
- Saturated Fat 0.0 g Low Source 0%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.0 mg Low Source 0%
- Sodium 3.54 mg Low Source 0%
- Dietary Fiber 2.43 g Low Source 9%
- Total Sugars 35.25 g --
- Added Sugars 1.32 g Low Source 3%
- Calcium 0.11 mg Low Source 0%
- Iron 0.01 mg Low Source 0%
- Potassium 1.27 mg Low Source 0%
- Vitamin A 0.06 mcg Low Source 0%
- Vitamin C 0.05 mg Low Source 0%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
About This Recipe
Candied Ginger Marmalade Spread is made with 4 ingredients and serves 30. It takes about 35 mins and is rated easy. Key ingredients include Fresh Ginger, Pectin, Sugar, and Water. Each serving provides about 160.38 kcal.
Recipe Questions
- What is Candied Ginger Marmalade Spread made of?
- The main ingredients are Fresh Ginger, Pectin, Sugar, Water. The full list of 4 is above.
- How long does it take to make Candied Ginger Marmalade Spread?
- About 35 mins in total: 20 mins to prepare and 15 mins to cook.
- How many calories are in one serving?
- One serving provides about 160.38 kcal. The full nutrition breakdown is above.
- Is Candied Ginger Marmalade Spread easy to make?
- This recipe is rated easy, with 4 ingredients and 5 steps.
- Is Candied Ginger Marmalade Spread healthy?
- Candied Ginger Marmalade Spread has an easyChef Pro health score of 31/100. Per serving, it provides 160.38 calories and 0.0 g of protein, or 0% of the Daily Value. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
easyChef Pro analyzes up to 41 nutrients using data sourced from USDA and other verified food databases. Its scoring method uses the nutrients relevant to nutrition quality, calorie density, processing level, and your selected health goal. Recipes and food products get a health score from 0 to 100, calculated using consistent rules instead of being estimated by AI. The same nutrition data, serving size and health goal will produce the same result.
The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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