I wasn’t totally sure that I was going to like ginger marmalade when I made this recipe.
But it is Simply Scrumptious!!
I’m not a huge fan of ginger’s spicy bite, but this ginger marmalade really ticks all my boxes for yummy. It’s slightly spicy and sweet at the same time.
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I wanted to try something like this Sugar Free Cinnamon Jelly with ginger tea, because that is what I normally use when making my Good Girl Moonshine.
So I started looking for a ginger jam recipe and couldn’t find anything. I did find this ginger marmalade in my grandma’s recipe box though (in a much larger quantity and using white sugar).
I scaled her recipe way back so that it would only make a couple of cups of marmalade, replaced the sugar with THM Super Sweet Blend
But let’s get back to why Ginger is so healthy.
Ginger’s Health Benefits
Ginger pumps up our body temperature, it helps in digestion and is cleansing to our cells. No wonder the Sisters add it to many of their recipes in the Trim Healthy Mama Plan
It is also soothing to your stomach and digestive tract. So get that ginger in there!!
Canning this Scrumptious Ginger Marmalade
I haven’t tried canning this ginger marmalade because using sweeteners with sugar alcohols when canning can make somethings taste off a couple months down the road and the ph of this marmalade is not high enough to allow for water bath canning.
Some tweaks that I haven’t tried are to replace the Sweet Blend with THM Pure Stevia extract using this conversion chart, and adding about 2-3 TBS of lemon juice to bring the ph up enough to kill off bacteria. Again — I have NOT tried this. If you do and it works would you please let me know.
Simply Scrumptious Ginger Marmalade Recipe
- Serves: 24
- Serving size: 2 teaspoons
- Calories: 3
- Sodium: 3mg
- Cholesterol: 0mg
- ½ cup fresh ginger (I diced ½ really fine and the other ½ was shredded)
- 1¼ cups water (divided)
- ⅓ cup THM Super Sweet Blend
- 2½ teaspoons THM Just Gelatin (or 2 tsp of Knox)
- In a small measuring cup, bloom gelatin in ¼ cup of water.
- Using a small heavy bottomed sauce pan, cook ginger in 1 cup of water for about 15 min or until tender. Add sweetener and allow to dissolve.
- Stir in bloomed gelatin and allow it to dissolve into liquid. Remove from heat and pour into jar(s) and allow to cool for about 2 hours or until set.
- Store in refrigerator.
Leslie Reynolds says
I just made this Ginger Marmalade and it’s delicious! Just the right amount of heat and sweet. I can see that it will have many uses besides toast. I can’t wait to try it in some other recipes. Maybe, Ginger Marmalade Chicken. Thank you for this creative recipe! I really appreciate it!
Joyce says
How would you make using ginger tea?
Judy says
I would follow the directions in this post about the cinnamon jelly — https://wonderfullymadeanddearlyloved.com/sugar-free-cinnamon-jelly/
Jen Beck says
This sounds delish! How long does the marmalade keep in the fridge? how about freezing it?
Judy says
It kept about 7-10 days in the fridge and I am sure it would be fine in the freezer
Jen Beck says
Thanks,Judy! I’ll definitely be making this! And the Pumpkin Spice cookies it’s an ingredient in….yum…
Michele says
This looks delicious! I want to make this ginger marmalade to use in your Pumpkin Print Cookies. Usually when I use fresh ginger, I typically grate it or just slice it. My question; do we need to trim off the outside “skin” of the ginger before dicing or shredding? Thx! Can’t wait to try this!
Judy says
yes i would peel it before shredding or dicing 🙂
Alex McDonald says
Hi, I might try this recipe as I’m looking to make a ginger marmalade/jam. Once point I noticed was about the pH. Adding lemon juice will reduce the pH, not raise it and you want a lower (acidic) pH to help preserve the product.
Mary-Ann says
Do you have to use fresh or can you use the powdered kind ginger?
Judy says
I have only used fresh because of the texture
SuziesCorner says
I assume I can use my beef gelatin since both are 100% beef, in equal proportions.
Judy says
yes ma’am 🙂
Sharon Scott says
Hello, any chance you could post your Grandma’s recipe with the sugar and pectin? I don’t care for artificial sweeteners and I have vegetarians in the family so gelatin won’t work. Can’t find a conversion table that gives me an accurate amount of sugar for your scaled down recipe. Also how much, if any, lemon juice would you use? Thanks so much.
Judy says
I use this conversion chart when converting recipes. You can also use agar powder to replace the gelatin for a vegan version of this 🙂
Anne Merrick says
I used grated ginger only with a little lemon zest, bloomed the gelatin in the juice of a lemon. Otherwise followed directions. Waiting for it to set but seemed spicy and delish.
Debbie says
Hi,
Would it be possible to send me your grandmother’s original recipe, large quantities and all? I’m very interested in how she made this jam!
Best wishes.
Debbie