Ginger Marmalade
Author: 
Recipe type: Condiment
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
A simply scrumptious ginger marmalade to top toast, muffins or to use in asian cooking.
Ingredients
  • 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)
Instructions
  1. In a small measuring cup, bloom gelatin in ¼ cup of water.
  2. 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.
  3. 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.
  4. Store in refrigerator.
Notes
You can also make jelly using ginger tea and leaving out the diced/shredded ginger.
Nutrition Information
Serving size: 2 teaspoons Calories: 3 Sodium: 3mg Cholesterol: 0mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/ginger-marmalade/