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.
This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.
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, the pectin with THM Just Gelatin and the results are what I’m sharing with you, my readers.
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.