Ginger Marmalade

In Bedford recently for a German Beer Festival (see here) I got an "any bowl for a pound" bargain of about 300g of root ginger at a market stall we passed.

I have finally found the time to turn it into marmalade, as I last did last January (see here). I based it on the same recipe but added more water to cook the ginger, cooked the ginger for about twice as long (i.e. 2 1/2 hours) and retained more of the gingery cooking water for the final boil.

Here are a couple of photos.

I'd forgotten how tedious peeling and chopping/grating the ginger was, but eventually it was in the pan ready to cook.

I left the cooked ginger overnight. Now I've added the jam-making sugar (and a bit extra pectin) and most of the leftover ginger cooking liquid. I wanted to have a bit more liquid as my previous marmalade after a while started to have the sugar crystallising out, needing a bit of water to be added and a burst in the microwave to rescue it.

Boiling nicely.

And here is the result in jars.

And now labelled.

You may wonder, as I did at first, what those grey lines are on the photo, until I realised it was the reflection of pictures on the kitchen wall on from the worktop.

By tea-time, the marmalade was still a bit gloopy, so after tea I poured it back into the pan, brought it to the boil, added a bit more pectin, and simmered it for another 10 minutes. Back in the jars and it has set nicely now.

Update Weds 11th: Dawn and I both had some on our toast this morning. Verdict? Delicious!