Description:

A simply scrumptious ginger marmalade to top toast, muffins or to use in Asian cooking.

Ingredients:

• ½ cup fresh ginger (diced fine and shredded)
• 1¼ cups water (divided)
• ⅓ cup sugar/stevia/sweet blend of some sort
• 2 tsp of Knox gelatin or whatever gelatin you want to use

Instructions:

1. In a small measuring cup, bloom gelatin in ¼ cup of water.
2. Using a small heavy-bottomed saucepan, cook ginger in 1 cup of water for about 15 min or until tender.
3. Add sweetener and allow to dissolve.
4. Stir in bloomed gelatin and allow it to dissolve into liquid.
5. Remove from heat and pour into jar(s) and allow to cool for about 2 hours or until set.
6. Store in refrigerator.

Notes:

• You can also make jelly using ginger tea and leaving out the diced/shredded ginger.