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.
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)
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.
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.)
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.
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.