Ginger jam is naturally spicy and delicious. It is perfect served as a condiment with duck, pork, turkey, or any white meat. Ginger jam is simple to make and provides a different flavor from normal relishes and chutneys.
Ginger Jam Recipe 1
1 lb. peeled and chopped gingerroot
1 cup white sugar
6 finely chopped garlic cloves
1 large ripe chopped tomato (remove the seeds)
Dash black pepper
Place all the ingredients into a heavy saucepan and boil together over medium heat until the gingerroot is soft and cooked.
Cool mixture for five minutes before filling sterilized jars to within a 1/4 inch of the rims.
Wipe rims with a damp cloth.
Place lids and bands on the jars and screw bands hand-tight.
Process cans submerged in at least 2 inches of boiling water in a hot water bath canner for five full minutes.
Allow jars of ginger jam to cool undisturbed on the counter until morning.
Store cold jars of ginger jam in the pantry.
Ginger Jam Recipe 2
2 lbs. gingerroot, peeled and finely chopped
7 cups of white sugar
1 package dried pectin
Juice from 1/2 a fresh lemon
Place the chopped ginger, lemon juice, and sugar in a heavy-bottomed saucepan. Heat on a medium flame until boiling point is achieved. Boil the mixture for 10 minutes, taking care not to scorch the pan.
Add the dried pectin mixed with a little water, stirring constantly.
Cook for two minutes before removing the mixture from the heat.
After waiting five minutes for the jam to cool down, fill sterilized jars with the jam.
Wipe the rims and threads on the freshly filled jars.
Cap the jars with sterilized lids and bands, screwing bands hand-tight.
Process jars in a hot water bath for 10 minutes.
Store your ginger jam on the pantry shelf.
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