cateory: preparation_method
Ginger Jam
Reviews: 198
Ingredients:
- 1 pound (approximately) fresh ginger root
- 2 tablespoons lemon juice
- 1 3/4 ounce package powdered fruit pectin
- 5 cups granulated sugar
How to make
Ginger Jam
Ginger Jam
- Remove outer skin from ginger root and cut ginger into 1−inch thick slices. Place in a 5 quart microwave−safe casserole and fill 3/4 full with cold water.
- Microwave on HIGH (600−700 watts) 25 minutes (it should boil for 15 minutes and will take about 10 minutes to reach boiling point). Drain ginger in colander.
- Return to casserole and fill 3/4 full with cold water. Microwave on HIGH until ginger is tender−crisp and can be pierced with a fork, about 45 minutes. Let stand, covered, about 10 minutes.
- Drain in colander, return to casserole and fill 3/4 full with fresh cold water. Let stand 15 minutes, then drain well.
- In food processor or by hand, chop ginger until it is the size of rice grains. Do not puree.
- There should be about 2 1/2 cups of chopped ginger. Place it in the casserole. Add 1 cup cold lemon juice and fruit pectin.
- Microwave on HIGH until mixture comes to a full boil, about 5 minutes.
- Immediately stir in all sugar. Continue cooking on HIGH until it reaches a rolling boil.
- Allow it to boil hard for a full minute.
- Remove from microwave and use a metal spoon to skim off any foam that might appear on the top.
- Immediately ladle into hot clean jars, leaving 1/4−inch space at top. With a damp cloth, wipe jar rims clean and add lids.
- Jars should then be covered with hot paraffin and sealed with hot lids or freeze.
Comments for
Ginger Jam
Ginger Jam
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