Homemade 5-Ingredient Ginger Marmalade
A homemade ginger marmalade so sweet, you won't believe it has zero added sugars! A personal favorite on a slice of peanut butter toast, the perfect balance of sweet and savory. Fresh ginger also comes with its own long list of health benefits, including medicinal properties, reducing nausea, and lowering blood sugars. Ginger and Stevia are the perfect pair!
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- 3 1/2 cups Fresh peeled ginger
- 4 cups Water
- 3 ounces Liquid pectin
- 5/8 cup, 10 tablespoons, or 120 packets Sweetly Stevia
- 5 of each 1/2 pint canning jars with lids and rings
- 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.
- Bring water and ginger to a boil, reduce the heat and let simmer for 1-1.5 hours
- Pour the cooked ginger into a fine mesh strainer, let drain, retaining 1/2 cup of the liquid for a future step.
- Put ginger and liquid in a container and let cool in the refrigerator for at least 4 hours.
- Once the ginger has cooled, put into a large pot and stir in the stevia.
- Bring to a boil over medium heat and boil hard for 1 minute, stirring constantly.
- 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.
- Sterilize your canning jars before filling with marmalade by placing the lids and jars in boiling water for 5 minutes.
- 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.
- Top with the lids, and screw on the rings.
- 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.
- Pour in more boiling water until it covers 1 inch above the jar lids.
- bring the water to a full boil, cover, and let alone for 15 minutes.
- Remove the jars from the pot and place on a covered or protected surface, 3-4 inches apart.
- Once the jars are completely cooled, test the lid to make sure each jar is sealed properly.
- Store in a cool, dark area of your house until ready to use.
Tried this recipe? We'd love to see it!