Ginger jam
Ginger jam recipe in the canning category
Recipe ingredients:
- 1 pound approximately fresh ginger root
- 2 tablespoons lemon juice
- 1 3/4 ounce package powdered fruit pectin
- 5 cups granulated sugar
Recipe method:
- 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 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.
Tags: ginger, jam, recipe, canning, recipes, cooking