Delia Ginger Marmalade Recipe

There’s something quite meditative about preserving. The slow bubbling of fruit, the patient sterilising of jars, the comforting click of a well-sealed lid. Delia Smith’s Ginger Marmalade is one of those recipes that rewards you for slowing down. It’s not flashy — just clean, sharp, and gently sweet, with the warming hum of fresh ginger.

Perfect for quiet Sunday mornings or gifting to someone who appreciates a bit of British pantry nostalgia. This isn’t your everyday jam — it’s a slow-crafted jar of golden warmth.

Ingredients List

• 3 ½ cups peeled fresh ginger — half chopped, half shredded. This is where all the character comes from.
• 4 cups water — used to soften and steep the ginger.
• 5 cups white sugar — balances the heat of the ginger.
• 1 (3 oz) pouch liquid pectin — helps the marmalade set.
• 5 half-pint canning jars with lids and rings

No commentary here — jars are jars.

How to Make It (Instructions)

1. Peel the ginger. Cut half into small cubes, shred the rest.
2. Place all ginger into a pot with the water. Bring to a simmer and cook gently for 1 hour and 15 minutes until tender.
3. Drain, but reserve ½ cup of the ginger water — don’t toss it, you’ll need it later.
4. Transfer the ginger to a bowl and chill it in the fridge for at least 4 hours. You can leave it overnight if life gets in the way (as it did for me once when the school run ran late and the marmalade waited till morning).
5. After chilling, place the cooled ginger into a large pot. Add the reserved ½ cup of ginger water and all the sugar.
6. Bring to a boil, stirring constantly, and let it bubble for 1 minute.
7. Add the liquid pectin, reduce the heat, and simmer for 7 minutes. Skim off any foam — it’s not harmful, just not pretty.
8. Meanwhile, sterilise your jars and lids in a large pot of boiling water for at least 5 minutes.
9. Carefully fill the hot jars with hot marmalade, leaving about ¼ inch headspace.
10. Run a knife or chopstick around the inside edges to remove air bubbles. Wipe the rims with a clean cloth and seal with lids.
11. Process jars in a boiling water bath for 15 minutes.
12. Let jars cool completely. You’ll hear that satisfying “pop” as they seal. Store in a cool, dark place.

Common Mistakes

Why is my marmalade too runny?
It might need more time to simmer with the pectin. Or your pectin was expired — always check that packet!

Why is my marmalade too firm or stiff?
Overboiling with pectin can cause it to become rubbery. Simmer gently and don’t walk away from the stove.

Do I have to chill the ginger for 4 hours?
Technically, no. But it improves the texture and allows flavours to settle. I skipped it once — regretted it.

Why didn’t my jars seal properly?
You might not have boiled them long enough, or the rims weren’t wiped clean before sealing. Try again — it happens to the best of us.

Storage and Reheating Tips

In the fridge:
Once opened, store in the fridge for up to 3 weeks.

In the freezer:
Yes, marmalade freezes well. Use airtight containers and freeze for up to 6 months.

To reheat:

• Microwave: 10–15 seconds in a microwave-safe bowl. (Though 10–15 minutes was in your source — definitely a typo unless you like caramel.)
• Stovetop: Gently warm in a small saucepan over low heat for a couple of minutes. Stir well.

What to Serve With It

• Warm scones — with clotted cream, if you’re feeling posh.
• Toasted sourdough — the sharp ginger against the crunch is heaven.
• Grilled pork or glazed ham — trust me, that zing cuts through the richness beautifully.

FREQUENTLY ASKED QUESTIONS

Can I use ground ginger instead of fresh?
No. It lacks the texture, depth, and aroma. You’d end up with sweet paste, not marmalade.

Do I need to peel the ginger?
Yes — unpeeled ginger adds bitterness and stringiness. Worth the effort to peel.

Can I reduce the sugar?
A little, yes. But sugar isn’t just for sweetness here — it’s what helps preserve and set. Try 4 cups, but don’t go too low.

How can I make it thicker?
Boil slightly longer after adding pectin or let it simmer a touch more before adding pectin. The consistency sets as it cools.

More Delia Recipes:

• Delia Smith Plum Jam Recipe
• Delia Smith Onion Gravy
• Delia Smith lemon pudding

Nutrition Facts

• Calories: 138
• Total Fat: 0g
• Sodium: 3mg
• Total Carbohydrate: 35g
• Dietary Fiber: 0g
• Total Sugars: 34g
• Protein: 0g
• Calcium: 3mg
• Iron: 0mg
• Potassium: 51mg