Ginger Marmalade

No need to wait until marmalade season - this marmalade can be made at any time of the year very quickly and easily at a fraction of the cost of bought jars!


  • 1 can unsweetened Marmalade Pulp
  • 3lb 4oz Sugar
  • 8 oz preserved Ginger, finely chopped


  1. Wash and sterilise the jam jars and place in a warm oven.
  2. Make marmalade according to the directions on the can, adding ginger when sugar has dissolved.
  3. Pot in the usual way.


Demerara sugar can be used for a fuller flavour and darker colour.
You could experiment with other flavours, for example with lime or lemon juice.

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