Ginger marmalade is really not that popular in Denmark and I think that’s a shame. I love ginger and ginger marmalade and it is amazing on toast with a little bit of butter.
Most of the ginger marmalades I’ve been able to find in Denmark are quite sweet. I know it’s supposed to be a bit sweet, as most jam/marmalades are. But I prefer the less sweet a tangier versions of ginger marmalades.
So I didn’t add too much sugar compared to many of the recipes I could find. If you like your a little sweeter, just add more sugar – it’s that easy.
And now for a little tip: This marmalade (if not to sweet) is great as an extra gingery element for asian dishes and dressings.
- 3.5 dl. fresh ginger
- Juice from half a lemon
- 3 dl. cane sugar
- 1 leaf of gelatine (leave out if you wan’t a vegan version and maybe replace with 1/ teaspoon powdered agar-agar)
Place gelatine in cold water.
Peel te ginger and grate.
Put the ginger, 4 dl. water and sugar in a pot and heat to a boil.
Turn down the heat and leave to simmer until it has reduced to a thin marmalade.
Taste with lemon juice and maybe more sugar or water.
Remove pot from heat.
Now remove gelatine from water and add to marmalade. (Or add your agar-agar).
Make sure the gelatine has dissolved in the marmalade completely before adding to a glas.
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