Made super locally in Paddock Wood. I wanted to make a marmalade that was essentially sweet and warming. The sort of thing that you would want on toast in the winter, maybe even on a muffin with afternoon tea by the fire. I wanted to use both raw ginger for the heat and also the crystalised stem ginger which comes in a jar and has that wonderful soft, warm, comforting taste. I love ginger in nearly all of its formats, so although this has taken a while to develop, it really has been a labour of love.