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Simple Ginger Marmalade (Ginger Jam)

By Samira Kazan

updated November 02, 2023

A close up of ginger jam in a bowl - 1 Ginger jam spread over a piece of bread - 2 Steps to making ginger jam - 3 Close up of ginger jam in a jar - 4 Top view of ginger jam in a jar - 5

This simple ginger marmalade (ginger jam) is fresh, clean, and full of zing. Plus, this recipe takes just 4 ingredients (water included!) and uses a simple jam-making process for beginners!

Top view of ginger jam in a jar - 6

I’ll admit, I’m not any kind of an expert on making jam, marmalade, or any fruit preserve. However, after a summer of jumping head-first into the world of jam-making, I may be slightly obsessed. I’ve already posted recipes for Orange Marmalade , Rhubarb Jam , Fig Jam , and even Rose Petal Jam – now it’s time for this ginger jam/marmalade.Â

This ginger spread is referred to as both a jam and marmalade here in the UK – one of the only citrus-free products called “marmalade”. I actually still don’t truly understand what qualifies something to be called ‘marmalade’; though it seems to be a jam product made with citrus fruits, often with the entire fruit involved (juice, zest, etc.), with ginger marmalade as the exception. So this is a jam, marmalade, and possibly even called “ginger jelly” in the USA.

Ginger Jam in a jar - 7

If you love (or even just like) ginger, then you’re sure to love this ginger marmalade/jam as much as I do. It combines the fiery heat of fresh ginger yet muted with the sweet sugars for an end product that is out of this world. Plus, this simple jam-making process is a great way to expand your culinary “coolness” and impress friends and family.

This recipe is also fairly customizable. I’ve made this with a softer set than many marmalades, and large chunks of ginger, though this can easily be tweaked to fit your preference.

And if you enjoy the combination of sweet and ginger flavors, you might also want to try my Tomato Jam , which features ginger for a subtly spicy, tangy-sweet twist perfect for cheese boards or sandwiches.

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  • The Step By Step Instructions
  • How To Store
  • How To Use
  • Recipe Notes
  • Related Ginger Recipes
  • Simple Ginger Marmalade (Ginger Jam) Recipe

The Step By Step Instructions

Ginger Jam Ingredients - 8

First, peel and slice the ginger into long, thin slices trying to avoid any pieces that are very hard and fibrous.

Add the ginger and enough water to fully submerge it into a saucepan, bring to a boil over high heat, and then reduce to a gentle simmer for 45 minutes. This will help to reduce the pungent, strong flavor of ginger.

Steps for preparing ginger - 9

Drain the water (note: you can keep it and drink it or freeze in ice cubes and add to smoothies, lemonade , or iced tea ).

Boiled ginger in a pot and the water in a pitcher - 10

Next, mix 1 cup of water with the cane sugar and powdered pectin.

Mixing pectin sugar and water - 11

Then pour the mixture over the ginger in the pot and boil for another 25 minutes over medium heat.

Steps for making ginger jam - 12

Transfer to a sterilized jar and allow it to cool down (it will continue to thicken as it cools), then cover and store.

Ginger Jam in a pot and a jar on the side - 13

To Sterilize the glass jars

Wash the jars and lids in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a pre-heated oven for ten minutes at 160ºC/325ºF to completely dry.

Pour the hot jam into the warm jars then immediately put the lid on the jars and tighten.

How To Store

If you plan to use the ginger jam reasonably quickly and don’t intend to properly ‘can’ it, then it will last in the fridge for up to one month or in the freezer for up to 6 months .

To Can The Marmalade

The below guidance is based on speaking to friends and trying to find the correct information online.

Transfer the hot marmalade to sterilized, warm canning jars leaving 1/2-1″ space at the top of the jar. After sealing the jars then place them in a large pot of boiling water (submerged with at least 2″ of water covering them at the top) and boil for 10 minutes or as needed for where you live.

Remove the jars from the pot using tongs and allow them to cool. While cooling, you’ll hear the pop as the vacuum seals ‘activate’ on the jars.

Ginger Jam in a bowl and spread on a piece of bread - 14

How To Use

  • Spread over toast and cakes (like this Homemade Multigrain Bread , Whole Wheat Bread , Healthy Banana Bread (Naturally Sweetened) , and even carrot cake!
  • Spread over other pastries and bakes like scones, Fluffy Japanese pancakes , add a little with a vanilla creme pat to Simple Eclairs/Profiteroles , or even homemade croissants . Or even add a spoonful to your One-Minute Vegan Chocolate Mug Cake batter, before cooking.
  • Spoon into yogurt bowls with fresh fruit- like this Dairy-free Coconut Yogurt , Dairy-Free Almond Yogurt , or How To Make Yogurt (Natural Yogurt + Greek Yogurt) .
  • Dollop over ice-cream – like this Caramel Ice Cream .
  • Add a teaspoon to hot milk or water for a soothing ginger drink – similar to this How To Make Ginger Tea .
  • Add a little to crumbles and pies like an apple pie filling.
  • Combine with Homemade Cream Cheese when spreading.

Recipe Notes

  • The fibrous, stringy parts of ginger root won’t soften as much while cooking, so be careful to use new, fresh ginger and stop shredding/shopping the ginger and the tough, fibrous parts, to avoid them ending up in your jam.
  • You can experiment with the texture of the ginger/jam . Chop, shred/grate, or even pulse the ginger (to a pulp) for different texture options.
  • You can experiment with additional flavors including green/red chili for heat, and other herbs/spice including; cardamom, mint, basil, etc. Plus fruits such as orange, lemon (zest and/or juice), apricot, fig, rhubarb, etc.
  • This ginger marmalade is fairly soft set. Increase the amount of pectin , for a harder set.
  • You can adjust the amount of sugar in this recipe. However, less sugar will affect how the jam sets and how long it takes to reach the setting point.
  • Feel free to use other varieties of sugar, such as unrefined brown sugar, coconut sugar, etc.
  • If you end up making your jam too runny, it can be returned to the heat and cooked again to thicken up.
  • How To Make Crispy Ginger Chips
  • Ginger Powder (Two Methods)
  • How To Juice Ginger With and Without Juicer
  • How to Peel Ginger Quickly and Easily
  • Ginger Shots
  • Simple Beetroot And Ginger Juice Recipe
  • Simple And Healthy Ginger Lemonade

Equipment

  • Heavy-based stainless steel saucepan
  • 1 Canning jars (8 oz)

IngredientsUS CustomaryMetric1x2x3x

  • ▢ 0.55 pound ginger
  • ▢ 1 cup water
  • ▢ ¾ cup cane sugar or more to taste
  • ▢ 2 Tbsp powdered pectin powdered

Instructions

  • First, peel and slice the ginger into long, thin slices trying to avoid any pieces that are very hard and fibrous.
  • Add the ginger and enough water to fully submerge it to a saucepan, bring to a boil over high heat, and then reduce to a gentle simmer for 45 minutes. This will help to reduce the pungent, strong flavor of ginger.
  • Drain the water (note: you can keep it and drink it or freeze in ice cubes and add to smoothies, lemonade, or iced tea).
  • Next, mix the 1 cup of water with the cane sugar and powdered pectin.
  • Then pour the mixture over the ginger in the pot and boil for another 25 minutes over medium heat.
  • Transfer to a sterilized jar (process in notes) and allow it to cool down (it will continue to thicken as it cools), then cover and store.

How To Store:

  • If you plan to use the ginger jam reasonably quickly and don’t intend to properly ‘can’ it then it will last in the fridge for up to one month or in the freezer for up to 6 months. To ‘can’ it , follow the guidance in my recipe notes.

Video

Notes

  • The fibrous, stringy parts of ginger root won’t soften as much while cooking, so be careful to use new, fresh ginger and stop shredding/shopping the ginger and the tough, fibrous parts, to avoid them ending up in your jam.Â
  • You can experiment with the texture of the ginger/jam . Chop, shred/grate, or even pulse the ginger (to a pulp) for different texture options.Â
  • You can experiment with additional flavors including green/red chili for heat, and other herbs/spice including; cardamom, mint, basil, etc. Plus fruits such as orange, lemon (zest and/or juice), apricot, fig, rhubarb, etc.Â
  • This ginger marmalade is fairly soft set. Increase the amount of pectin , for a harder set.Â
  • You can adjust the amount of sugar in this recipe.  However, less sugar will affect how the jam sets and how long it takes to reach the setting point.
  • Feel free to use other varieties of sugar,  such as unrefined brown sugar, coconut sugar, etc.Â
  • If you end up making your jam too runny, it can be returned to the heat and cooked again to thicken up. Â

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Ginger Jam in a small bowl - 15

Simple Ginger Marmalade (Ginger Jam)

Equipment

  • Heavy-based stainless steel saucepan
  • 1 Canning jars (8 oz)

Ingredients

  • 0.55 pound ginger
  • 1 cup water
  • ¾ cup cane sugar or more to taste
  • 2 Tbsp powdered pectin powdered

Instructions

  • First, peel and slice the ginger into long, thin slices trying to avoid any pieces that are very hard and fibrous.
  • Add the ginger and enough water to fully submerge it to a saucepan, bring to a boil over high heat, and then reduce to a gentle simmer for 45 minutes. This will help to reduce the pungent, strong flavor of ginger.
  • Drain the water (note: you can keep it and drink it or freeze in ice cubes and add to smoothies, lemonade, or iced tea).
  • Next, mix the 1 cup of water with the cane sugar and powdered pectin.
  • Then pour the mixture over the ginger in the pot and boil for another 25 minutes over medium heat.
  • Transfer to a sterilized jar (process in notes) and allow it to cool down (it will continue to thicken as it cools), then cover and store.

How To Store:

  • If you plan to use the ginger jam reasonably quickly and don’t intend to properly ‘can’ it then it will last in the fridge for up to one month or in the freezer for up to 6 months. To ‘can’ it , follow the guidance in my recipe notes.

Video

Notes

  • The fibrous, stringy parts of ginger root won’t soften as much while cooking, so be careful to use new, fresh ginger and stop shredding/shopping the ginger and the tough, fibrous parts, to avoid them ending up in your jam.
  • You can experiment with the texture of the ginger/jam . Chop, shred/grate, or even pulse the ginger (to a pulp) for different texture options.
  • You can experiment with additional flavors including green/red chili for heat, and other herbs/spice including; cardamom, mint, basil, etc. Plus fruits such as orange, lemon (zest and/or juice), apricot, fig, rhubarb, etc.
  • This ginger marmalade is fairly soft set. Increase the amount of pectin , for a harder set.
  • You can adjust the amount of sugar in this recipe. However, less sugar will affect how the jam sets and how long it takes to reach the setting point.
  • Feel free to use other varieties of sugar, such as unrefined brown sugar, coconut sugar, etc.
  • If you end up making your jam too runny, it can be returned to the heat and cooked again to thicken up.

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/simple-ginger-marmalade-ginger-jam/