I always feel like making something a little spicy around Christmas and this year I had an urge for ginger marmalade, I researched recipes on the net and had a little play with a few variations - I have now developed a recipe exactly to my taste - it sticky dark and very spicy - and even better it’s really easy to make and can be kept for months to add a little heat to your daily breakfast.
Here’s the recipe:
2 cups of water
2 cups of finely chopped fresh ginger
1/2 a large lemon
1 thinly sliced granny smith apple
2 cups of brown sugar
Heat the water to boiling in a pan, add the ginger, lemon (first squeezing out all the juice and then throwing in the half a lemon) and apple. Simmer for 30 minutes. Remove the lemon skin and add the sugar, stir until the suagr is all melted and the mix is a lovely golden brown, then simmer uncovered for an hour stirring regularly. It should thicken up nicely, add a touch more water if it gets too thick. Then turn off the heat and allow to cool for 10 minutes before spooning into sealable jars. Refrigerate once opened and eat within 4 months.