Homemade 5-Ingredient Ginger Marmalade

1. Chop half of the ginger, set aside. Shred the other half of the ginger. Place both halves of ginger in a large saucepan with the 4 cups of water.
2. Bring water and ginger to a boil, reduce the heat and let simmer for 1-1.5 hours
3. Pour the cooked ginger into a fine mesh strainer, let drain, retaining 1/2 cup of the liquid for a future step.
4. Put ginger and liquid in a container and let cool in the refrigerator for at least 4 hours.
5. Once the ginger has cooled, put into a large pot and stir in the stevia.
6. Bring to a boil over medium heat and boil hard for 1 minute, stirring constantly.
7. Stir in the liquid pectin and reduce heat to a simmer. Cook for an additional 7 minutes. If foam appears on top, skim it with a ladle or spoon.
8. Sterilize your canning jars before filling with marmalade by placing the lids and jars in boiling water for 5 minutes.
9. Pack in the marmalade allowing 1/4 inch to the top. Run a thin spatula around the edges to remove any air pockets. Wipe the rim of each jar with a damp paper towel to remove residue. 
10. Top with the lids, and screw on the rings.
11. Place a rack in the bottom of a large stockpot and fill with water halfway. Bring to a boil over high heat. Carefully lower the jars into the pot using a holder. leave 2 inches in between each jar.
12. Pour in more boiling water until it covers 1 inch above the jar lids.
13. bring the water to a full boil, cover, and let alone for 15 minutes.
14. Remove the jars from the pot and place on a covered or protected surface, 3-4 inches apart.
15. Once the jars are completely cooled, test the lid to make sure each jar is sealed properly.
16. Store in a cool, dark area of your house until ready to use.

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