Ingredients

• 400g fresh ginger
• 1ltr water
• 750g caster sugar
• 90ml liquid pectin
• 20ml lemon juice

Tools

• Food processor with julienne disc + fine grating disc
• Stir Tool
• Stir Assist clip
• 4 to 5 x 250ml sterilised jam jars

Method

1. Peel and divide the ginger in half. Chop one half using the julienne disc on the food processor. Change to the fine grating disc and grate the second half. You are aiming for approximately 120g in each portion.
2. Place the ginger into the Cooking Chef bowl, cover with the water and set the temperature at 100c. Bring to the boil then reduce temperature to 98oc and adjust timer to simmer for 1 hour 15 minutes so the ginger is tender. Check using a knife.
3.  Pour the cooked ginger through a sieve and retain 100ml of the ginger flavoured water.
4.  Place the cooked ginger in a bowl with the retained liquid, and cool for at least 4 hours or overnight.
5.  When the ginger is completely cooled, place back into the Cooking Chef bowl with the stir tool and stir assist clip attached. Select the ‘sweet’ programme, followed by ‘fruit compote’, then follow instructions on the screen and add the sugar, pectin and lemon juice.
6. Turn onto minimum speed setting to ensure the sugar is full incorporated.
7.  When cooking is completed, skim the foam from top of the marmalade.
8.  Spoon into the sterilised jars and tightly seal with lids. Store in fridge once opened.

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