Category: Jams and Jellies

Ginger Marmalade

Our friend Chris joins my hunting partners and me at the cabin every deer season. He doesn’t hunt himself but he has chased a few deer past our stands and he is always ready to help drag one back to the cabin. He also happens to be the camp cook who makes a mean chili and great buttermilk corn bread.

A few years ago, as we were on our way to the cabin, Chris told me about the ginger marmalade his parents used to buy. I had never even heard of ginger marmalade, but Chris said it was a popular jam in Massachusetts where he grew up. He also told me that it was one of his favorites.

This year I decided to try making some. It turns out that there are a lot of ginger marmalade recipes on the web. Several looked interesting, but none seemed likely to make the kind of ginger marmalade Chris remembered.. Since Jerri and I began making jellies and jams shortly after we were married, and I have been making orange marmalade for four years, I decided to try creating a recipe for ginger marmalade that would approximate the marmalade Chris described to me.

It turned out to be remarkably easy. I started with online recipes that ranged from orange marmalade flavored with powdered ginger to some that were simply shredded ginger with a little sugar and pectin. The recipe I created uses lemon and orange juice along with quite a lot of ginger. The result is a marmalade that has a warm ginger flavor with just a hint of citrus.

Here is how to make it.

INGREDIENTS:

3 cups diced/shredded ginger
3 cups water
1/8 tsp. salt, divided
1/2 cup lemon juice
1/2 cup orange juice
8 cups sugar
1/2 tsp. butter
2 pouches (6 oz.) Certo liquid pectin

PROCEDURE:

Peel about a pound of fresh ginger root. Chop about half of it into a quarter inch dice. You should have about one and one-half cups of chopped ginger. Using a box grater, shred the remainder. Discard any fibrous material generated during shredding.

Put the ginger into a saucepan with three cups of water, add a dash of salt and bring the mixture to a boil. Simmer for one and a half to two hours, stirring occasionally. Add water if necessary to keep the ginger covered with liquid.

Drain the ginger in a fine mesh colander and reserve a cup of the ginger water. Put the ginger and the cup of water into a bowl and set it aside to cool.

After about four hours, when it is completely cool, put the ginger, lemon juice, and orange juice into a Dutch oven or soup pot. Measure eight cups of sugar into a bowl. Stir in the sugar, another dash of salt and the butter. Bring the mixture to a rolling boil. A rolling boil is one that can not be stopped by stirring.

Add the Certo and stir while the marmalade comes back to a boil. When it reaches a rolling boil, boil for sixty seconds, then remove the pan from the heat. Stir every half minute or so while the marmalade cools slightly for two or three minutes.

Ladle the marmalade into jars and seal them with paraffin or lids and rings and process in a hot bath.

NOTES: The younger roots are pinkish and work better. Older roots have a fibrous inner core. When you begin dicing the roots, if the root feels tough, cut off and dice the outer layer. Grate the inner part but discard the stringy fibers. Some of the lobes on large tough roots will be tender, so pay attention while you prepare the roots.

If you find young, pink ginger, purchase a generous pound of the roots. If what you find is the older roots, buy about one and a half pounds. You can simply scrape the skin off the young ginger, but a potato peeler works best with the older roots.

If you want a more delicate ginger flavor in your marmalade, you can replace some of the ginger water with orange juice.

Wild Plum Jelly

Across the small field that had originally been his grandparents’ kitchen garden when my father was a boy was a thicket of wild plums. Our home was on the southwest forty of my great-grandparents’ farm, which had been sold off piecemeal after their deaths. The homestead was three blocks away from our house and belonged to Mr. and Mrs. Hagberg.

I mowed their lawn and occasionally brought them some trout or northerns that I caught in the Namekagon river which flowed past their house. They paid me a quarter to mow the lawn, but I never took any money for the fish. They were happy to share the plums with us.

My sisters and I picked plums there every fall. They were a joy to pick. It wasn’t hot, there were no biting bugs, it didn’t take very long to fill a pail, and you could stand up while you picked. Wild plums do have some thorns, but they aren’t very sharp and each branch has only a few of them. Believe me, plum thorns are a lot less dangerous than blackberry briars.

We would bring home two or three gallons of plums that Mom would turn into jelly. When I was growing up, I don’t remember ever tasting “store-bought” jam or jelly at home. Mom made jams mostly from blueberries, raspberries and blackberries; she used pin cherries, chokecherries, apples, crabapples and plums to make jelly.

Plums have a lot of juicy flesh that makes it easy to get the juice you need, and the juice makes a beautiful rosy jelly that is a joy to serve and eat.

INGREDIENTS:

5 1/2 cups plum juice
1/2 tsp. butter
6 1/2 cups sugar
1 box Sure-Jell fruit pectin

PROCEDURE

Wash a gallon of plums and remove any stems, leaves or split fruit. Put the plums in an eight to ten quart pot and add four cups of water. Cover the pot and bring it to a boil. Reduce the heat and simmer the plums, stirring occasionally, for twenty to thirty minutes. Most of the plums will burst open to release their juice. Turn off the heat. Stir well but do not try to mash the fruit.

Line a colander with several layers of cheesecloth or a dish towel. Put the colander in a large bowl and spoon the fruit and juice into the colander. When the liquid draining through the cloth layers reaches the bottom of the colander, pour the juice into another bowl and continue adding more plum mixture to the colander until you have emptied the pot.

You can stir the fruit in the colander but do not squeeze the cloth unless you want a very cloudy jelly. You should end up with at least five and a half cups of juice. If you need more juice, return the fruit mixture from the colander to the pot, add a cup of water and bring the mixture to a boil. Simmer for a minute or two over low heat, stirring constantly, and then spoon the mixture back into the cloth-lined colander.

You can use the juice immediately to make jelly or store it in the refrigerator for a day or two or even freeze it and make the jelly months later.

Making plum jelly is a snap. Start by sterilizing nine one cup jelly jars and lids. The easiest way to do this is to put the washed jars upside down in a baking pan on the stove top. Add about three-quarters of an inch of water and bring it to a boil. Continue boiling for three or four minutes, then turn off the heat and allow the jars to stand in the hot water for another five minutes. Transfer the jars from the water to a rack and allow them to drip for a few minutes. Stand them upright on wax paper when you are ready to fill them.

Measure the sugar into a bowl and set it aside. Put the juice, butter and Sure-Jell into a soup pot or Dutch oven, set it over medium heat and bring the mixture to a boil. Boil for a minute or two, reduce the heat to a low boil and skim off the foam Stir in the sugar and keep stirring until all the sugar is dissolved. Raise the heat to high and bring the mixture to a full boil that you can’t stir down. Reduce the heat slightly and keep the liquid boiling hard for four minutes.

Remove the pot from the heat and skim off any foam. Fill the jars and seal them with paraffin or canning lids if you are going to preserve your jelly with a hot water bath. If you are using paraffin, add a second thin layer of wax after the jars are cool.

NOTES: Plums contain quite a lot of pectin, so if you have more than five and a half cups of juice, feel free to use up to six cups, but remember to sterilize an extra jar if you do.

A breeze or shower can knock plums to the ground when they are nearly ripe. They will continue to ripen on the ground with no damage, and you can safely harvest fallen plums. Just make sure that you wash the fruit well before you extract the juice.

If you need to extract a bit more juice, it is a good idea to rinse your straining cloth well before spooning the reheated mixture back into the colander.