Spicy Ginger Marmalade

Divide the ginger into two portions and chop one portion into small cubes; shred the other portion using a box grater or food processor with its shredding attachment to create finer pieces. The total amount of ginger required is three cups, so you'll need to use both portions. Place the chopped and shredded ginger into a large saucepan with water over medium heat, bringing it to a boil. Once boiling, reduce the heat to a gentle simmer and cover the pot with a lid. Simmer the ginger for approximately one hour and fifteen minutes, or until it becomes tender. If necessary, add more water to prevent the mixture from drying out. After cooking, pour the ginger into a fine-mesh strainer to remove excess water and retain half a cup of the ginger-flavored liquid. Mix the cooked ginger with its retained liquid in a bowl and let it cool for at least four hours or overnight in the refrigerator.

Once the ginger has cooled completely, place it into a large, heavy-bottomed pot and stir in the sugar. Bring the mixture to a boil over medium-high heat, then cook for one minute while stirring constantly. Add the pouch of liquid pectin and reduce the heat to a gentle simmer, cooking for an additional seven minutes. During this time, skim any foam that rises to the top of the marmalade.

Sterilize your canning jars and lids by submerging them in boiling water for at least five minutes. Fill the hot, sterilized jars with the marmalade mixture, leaving about a quarter inch of space at the top. Use a knife or thin spatula to remove any air bubbles that may have formed inside the jars. Wipe the rims of the jars with a moist paper towel to remove any food residue. Close the jars by placing their lids on top and screwing them in place.

Place a rack at the bottom of a large stockpot, filling it halfway with water. Bring the water to a boil over high heat before carefully placing the jars into the pot using a jar holder. Leave about two inches of space between each jar and pour in additional boiling water if necessary to ensure the jars are completely submerged. Bring the water to a full boil, cover the pot with a lid, and process the jars for 15 minutes.

Once the jars have cooled, remove them from the stockpot and place them on a cloth-covered or wood surface several inches apart. Allow the jars to cool completely before checking their seals by pressing on the top of each lid with your finger. If the seal is tight, the lid should not move up or down at all. Store the sealed jars in a cool, dark area.