Page 9 - Veggiefood Presentation

Ginger preserve

Ingredients Method

315g very fresh ginger Peel the ginger root and divide it in half; chop
950ml water half into cubes and grate the other half.
1kg caster sugar Place the ginger into a large saucepan with
85g liquid pectin water over medium heat, bring to a boil, and
Sterilised jars and lids reduce heat to a simmer. Cover the pot, and
simmer the ginger until tender, about 1 hour
and 15 minutes. Add more water if needed to
keep mixture from drying out. Pour the cooked
ginger through a sieve and retain 120ml of the
ginger-flavoured water. Place the cooked ginger
in a bowl with the retained liquid, and cool at
least 4 hours or overnight in fridge.
When ginger is thoroughly cooled, place into a
large, heavy-bottomed pot, and stir in the
sugar; bring to the boil over medium-high heat,
and boil hard for 1 minute, stirring constantly.
Stir in the liquid pectin, reduce the heat to very
low and cook for 7 more minutes, stirring and
skimming foam from top of marmalade.
Spoon into clean, sterilised jam jars and tightly
seal with appropriate lids. Store in fridge or a
cool, dark cupboard.