Ginger Beer Fermentation

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ok so i put the ginger beer down on monday and its still actively fermenting like crazy a pile of foam and bubbles 6 days after putting it down, the recipe i adopted it off said to start taking measurements 6 days after putting it down, thats tomorrow, no way in hell its almost finished, i used a ginger marmalade (cottees) i was wondering if something in there is making it ferment so rapidly still, doesnt say preservatives are added but it isnt plastered on the front or anything and the main ingredient is sugar, only used 100 or so grams of it
thoughts on why its still fermenting so rapidly still?
smells so amazing though

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