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Ginger Marmalade

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I can't find the Crosse and Blackwell Ginger Marmalade that was my joy a couple of decades ago. So, home made it will be.
Any hints?
I need to plan this for the season when ginger is coming in from Hawaii. Does anyone know when that is? (My local source of ginger doesn't speak much English)

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  1. http://www.moldova.org/retete/eng/101...
    http://www.cdkitchen.com/recipes/recs...
    http://recipes.epicurean.com/recipe/1...

    1. Although it's not credited, the first link hannaone posted above is word for word the recipe from Helen Witty's book "Fancy Pantry." I made that ginger marmalade from stem ginger a month or so ago (made ginger jelly, also) and it was just terrific.

      In Manhattan's Chinatown I was finding stem ginger as recently as two weeks ago, but don't know whether or not it's still available.

      1 Reply
      1. re: JoanN

        JoanN,
        Thank you for reporting your success (and hannaone for the leads, although I hadn't envisioned using crystallized ginger).
        Stem Ginger is available year round, and one oriental grocery store always has a huge box in their freezer. And it's fresher than the ginger in the grocery stores.
        Now to find Helen Witty's Fancy Pantry (Great name for a book.)

      2. I don't know if this is going to be exactly the same as the Crosse and Blackwell Ginger Marmalade, but Robertson's makes a ginger preserve or jam that's just fabulous. My father always had a jar of this on hand.

        Here's an online British store that sells it.

        http://store.ukgourmet.us/robertsons-...

        Years ago I gave a friend a jar of this and she served it on a simple dessert - a scoop of lime sherbet, a tablespoon or so of sour cream, and a blob of the ginger jam on top (about a teaspoon). Sounds bizarre - was really good and I've served it a lot since.

        The jam is definitely excellent on buttered toast.