Ginger Marmalade
Author: Judy
Recipe type: Condiment
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 24
- 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.
You can also make jelly using ginger tea and leaving out the diced/shredded ginger.
Serving size: 2 teaspoons Calories: 3 Sodium: 3mg Cholesterol: 0mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/ginger-marmalade/
3.5.3226