Ginger Marmalade
Mandy Alford
<10025...@CompuServe.COM> writes:
>
> Does anyone have a recipe for Ginger Marmalade/Jam/Conserve??
How about Melon and Ginger Jam (Jane Grigson's)? It uses 5oz preserved ginger in syrup
per 2lb melon. If this would fit the bill I'd be happy to post it.
--
Mandy Alford
Ken Jones & Martha McLemore
Please do post your recipe for ginger-melon marmalade.
Looking forward to your post!
Martha
Betsy Couch
>Does anyone have a recipe for Ginger Marmalade/Jam/Conserve?? I
>have searched my own library of books and those of my friends
>without success. Cany anyone help please?
>
>Annette Baker
>Bristol England
>10025...@CompuServe.com
Annette,
I hope these help...
Happy Cooking,
Betsy Couch
Lemon-Ginger Marmalade
3 lg Lemons -peeled, cut into thick slices
3 3/4 c Cold water
1 Piece ginger - 4x1-inch,
4 c Sugar
Cut off lemon ends. Cut lemons lengthwise into quarters, then cut
crosswise into thin slices, removing and reserving seeds. Place lemon
seeds in small bowl. Place lemon slices in medium bowl. Add 1/2 cup
cold water to bowl with seeds and 3 cups cold water to bowl with lemon
slices. Cover bowls with plastic wrap and let stand 24 hours at room
temperature.
Transfer lemon slices with their soaking water to heavy large
saucepan. Strain water from bowl with seeds into same saucepan. Wrap
seeds in cheesecloth; tie with string and add to saucepan. Bring to
simmer over medium-high heat. Cover partially and adjust heat so
mixture barely simmers. Cook 45 minutes, stirring occasionally.
Puree sliced ginger with remaining 1/4 cup water in processor,
stopping occasionally to scrape down sides of bowl. Strain mixture
through sieve, pressing down on solids with spoon. Reserve 1/4 cup
ginger juice.
Remove cheesecloth bag from saucepan and squeeze it between spoons so
liquid drains back into pan. Add 4 cups sugar to lemon mixture and stir
until dissolved. Add reserved 1/4 cup ginger juice. Simmer mixture
uncovered until it reaches gelling stage, about 1 hour. (To test for
doneness, remove pan from heat. Fill chilled spoon with preserves, then
slowly pour preserves back into pan; last 2 drops should merge and sheet
off spoon. One tablespoon of preserves spooned onto chilled plate and
frozen 2 minutes should wrinkle when gently pushed with fingertip.)
Rinse clean jars, lids and screw bands in hot water. Spoon preserves
into hot jar to 1/4 inch from top. Immediately wipe rim, using towel
dipped into hot water. Place lid on jar, seal tightly with screw band.
Repeat with remaining preserves and jars. Arrange jars on rack set into
large pot. Cover with boiling water by at least 1 inch. Cover pot and
boil 15 minutes.*
Remove jars from water bath. Cool to room temperature. Press center
of each lid. If lid stays down, jar is sealed. Store in cool dry place
up to 1 year. Refrigerate after opening. (If lid pops up, store
preserves in refrigerator.)
* If preserves have not been processed in water bath as described
above, cover and refrigerate.
Makes about 3-1/2 cups.
Recipe from Bon Appetit, October, 1991.
-----
Red Pepper and Ginger Marmalade
3 lb Red bell peppers; (12 medium to large peppers)
1/2 c Fresh ginger; coarsely grated
1/2 Unsalted butter; (4 tablespoons)
Grated zest of 3 oranges
3/4 c Fresh orange juice
1/2 c Extra-virgin olive oil
3 tb Sugar
10 Cl Garlic; minced (about 3 rounded tablespoons)
2 ts Freshly ground black
pepper
1. Core and seed the peppers, and cut them into 1/4-inch wide
lengthwise strips (you should have 12 cups). 2. Heat the butter and oil
in a heavy flameproof casserole. Add the garlic and ginger, and cook
over low heat for 5 minutes. Add the peppers, and stir well to coat. 3.
Mix in the orange zest, juice, sugar and pepper. Stir gently and cover.
Cook over medium-low heat, stirring occasionally, until the peppers are
wilted and their skins are soft, 25 minutes. 4. Remove the cover and
continue cooking over low heat, stirring frequently, until most of the
liquid has evaporated, 2 hours. 5. Serve hot or at room temperature.
This keeps, covered tightly, in the refrigerator for up to 4 days. Makes
4 cups.
Authors' note: This is a slightly sweet condiment with a bite to it.
Great served with grilled chicken or bef, sausages, lamb, on a sandwich,
in a potato, or with game. Try to always have some on hand--it's
addictive.
Source: The New Basics Cookbook
-----
Tony Baker
Katie E Green
Katie G. *:)
On Sun, 7 Jan 1996, Mandy Alford wrote:
> In article: <4cotcb$ku2$1...@mhadg.production.compuserve.com> Tony Baker
> <10025...@CompuServe.COM> writes:
> >
> > Does anyone have a recipe for Ginger Marmalade/Jam/Conserve??
>
Mandy Alford
Melon and Ginger Jam
(Jane Grigson's Fruit Book, 1982)
Grigson says to use green-fleshed melons but it should work with slighly unripe
canteloupes or any other melon with a good flavour and firm flesh. The lemon is
what provides the pectin.
Weigh the melon after peeling it and removing the seeds. For each 2lb you will need:
2lb granulated or preserving sugar
finely grated rind and juice of 4 lemons
5 oz drained preserved ginger in syrup
Slice or cut the melon into cubes. Layer it with the sugar into a large basin, cover and
leave in a cool place overnight. Best not to put it in the refrigerator.
Tip the melon and what is now its juice into a preserving pan and add the finely grated rind
and juice of the lemons, and the ginger. Bring to the boil, lower the heat and simmer until
the melon looks transparent -- 30-45 minutes. Raise the heat and boil hard until setting
point is reached. Pot in the usual way.
I haven't tried this with melon, but with marrow (ghastly garden surplus this year :-) ). It's
very gingery.
--
Mandy Alford