In a large heavy pan, combine ginger, water, and lemon juice. Bring to boiling. Reduce heat and cook until the ginger is tender - about 10 minutes. Stir sugar into ginger mixture. Return to boiling. Add pectin. Boil rapidly, stirring 1 minute. Remove from heat. Seal in jelly jars per kerr or Ball instructions. Water bath 10 minutes. Makes 4 - 1 cup jars. Young ginger or stem ginger shoots are the best for this marmalade. Avoid the large woody roots, or grind them and extract the juice by pouring the water over the ground root in a jelly bag and sqeeze dry. The small pieces of ginger are to be tender. This stores well and works very well on scones. Posted to MC-Recipe Digest V1 #934 by Ken Vaughan
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|Serving Size: 1 Serving (2098g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 7.7mg||0 %|
|Potassium 114mg||3 %|
|Total Carbohydrate 1804.9g||531 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1804.7g|
|Protein 0.2g||0 %|
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Calories per serving: 6981
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