Elite life

Ginger Jam Recipes


Ginger Jam 1
1 pound (approximately) fresh ginger root
2 tablespoons lemon juice
1 3/4 ounce package powdered fruit pectin
5 cups granulated sugar
Cooking Instructions:
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.
Ginger Jam 2

1 1/2 cups gingerroot, peeled and chopped (about 1 pound)
5 garlic cloves, chopped
1 chipotle chile
3/4 cup sugar
1 large tomato, seeded and coarsely chopped
1 pinch salt
1/2 teaspoon cracked black pepper
1 1/2 cups water
Cooking Instructions:
Combine all ingredients in a small saucepan. Bring to boil. Reduce heat and simmer, stirring occasionally, until very thick, 30-45 minutes. Taste and adjust seasonings if needed. Refrigerate. Warm to room temp before serving.
Apple and Ginger Jam 1

3 lbs. cooking apples
2 C. water
Juice and peel of 1 lemon
1/2 t. ground ginger
1/2 t. cinnamon
3 lbs. sugar
4 T. fresh ginger grated
1 package pectin
Cooking Instructions:
Peel, core and dice the apples. Place apples, water, lemon juice and peel, ground ginger and cinnamon in a pan. When apples are tender, add pectin and bring to a boil. Add sugar and the grated ginger. Cook rapidly until mixture is thick and reaches a temperature of 221 degrees F. on a thermometer. Let set for 5 minutes and then ladle it into sterilized jars. Process for 10 minutes in a water bath. Cool and label.
Apple and Ginger Jam 2
4 lbs apples
1 pint of water
3 lbs sugar
4 oz preserved ginger in syrup
1 teaspoon of ground ginger
5 tablespoons of ginger syrup 
Cooking Instructions:
Peel, core and slice the apples. Place the apples in a pan, and the peel and core to one side. Add the water, ground ginger and ginger syrup to the pan and apples. Put the cores and peel in a muslin bag, tie it well, and add it to the pan. Put the pan on the stove and simmer gently until the apple is soft and pulpy. Remove the bag of peel etc and squeeze it over the pan to extract all the juice. Mash the apple mix with a spoon,or for a fine puree, use a kitchen blender. Chop up the preserved ginger and add it, with the sugar, to the pan. Cook slowly,stirring all the time until the sugar has dissolved. Bring to the boil, and continue boiling until setting point is reached. Pour into warm jars and seal.
Banana Ginger Jam

6 ripe bananas
1/2 cup brown sugar
2 Tbsp grated fresh ginger
Pinch of allspice
Pinch of cloves
1/4 cup unsalted butter ( this adds a lovely silken taste)
2/3 cup citrus juice (today it was 1 lime and the rest orange juice)
Cooking Instructions:
Slice the bananas into a crockpot. Add the other ingredients and mix.  You can use a potato masher if you like a smoother jam. Cook at least six hours and spoon into jars. Keep in the refrigerator.
Courgette (Marrow) and Ginger Jam

1.4 kg large courgettes, or marrow, weighed after peeling, chopping into 1cm thick pieces and de-seeding
1.8 kg Sugar
25 g fresh ginger root, grated
Rind and juice of 2 Lemons, thinly peeled
Rind and juice of 1 orange, thinly peeled
Cooking Instructions:
Place the courgettes in a large bowl and sprinkle over about 450g of the sugar. Leave overnight. Place the grated ginger, lemon and orange rind on a piece of muslin and tie up the muslin over the mixture. Place the muslin bag in a preserving pan with the courgettes, orange and lemon juices. Simmer for 30 minutes, add the remaining sugar and boil gently until setting point is reached and the courgettes look transparent. Remove and discard the muslin bag. Pot the hot chutney into clean, warm, sterilised jars, cover with waxed paper discs, set aside to cool and cover in the usual way.
Marrow and Ginger Jam 1

4lb marrow (weight after preparation)
4lb sugar
1oz root ginger
Thinly peeled rind and juice of three lemons
Cooking Instructions:
Peel the marrow, remove the seeds and cut the flesh into pieces about 1/2 inch square. Weigh, place in a basin, sprinkle with about 1lb of the sugar and allow to stand overnight. Press or "bruise" the ginger with a weight to release the flavour from the fibres, tie it up in a piece of muslin with the lemon rind and place in a pan with the marrow and lemon juice. Simmer for 1/2 hour, add the rest of the sugar and boil gently until setting point is reached and the marrow looks transparent. Remove the muslin bag of ginger and pot and cover the jam in the usual way.
Marrow and Ginger Jam 2

4 lbs. peeled and seeded summer squash or zucchini
Juice and very thinly pared peel of 4 lemons (or limes)
3 whole cloves
1-inch piece of fresh ginger root, peeled and bruised
6 c. sugar
4 tablespoons crystalized ginger, chopped
Cooking Instructions:
Put the squash in the top part of a double boiler. Half fill the bottom part with water and bring it to a boil over moderate heat. Put the top part in place, cover, and steam the cubes for 20 to 25 minutes, or until they are just tender. Remove the pan from the heat. Transfer the squash to a large mixing bowl and add the lemon juice. Put the lemon peel, cloves and bruised ginger in a small cheesecloth bag and add it to the bowl. Add the sugar and mix it in thoroughly with a large spoon. Cover the bowl and leave the mixture for 24 hours. Transfer the contents of the bowl into a preserving pan or large saucepan. Put the pan over low heat and stir constantly until the sugar has dissolved. Then stir in the crystalized ginger. Increase the heat and boil the jam until the squash is transparent, the syrup thick, and setting point is reached. Remove the pan from the heat. With a slotted spoon, lift out and discard the cheesecloth bag. Ladle the jam into warm jars, cover and label, and store in a cool place.
Marrow, Apricot and Ginger Jam

1 3/4 kg Marrow, peeled, seeded and cut in to 3cm cubes
1 1/2 kg Sugar
225 g Dried apricots, roughly chopped
2 tbl Ground ginger
4 Lemons, juice of
Cooking Instructions:
Layer the marrow and sugar in a non-metallic bowl. Cover with a clean tea towel and leave to stand for 2-3 hours. Put the marrow and its juices in a preserving pan with the apricots and ginger. Slowly bring to the boil, stirring occasionally to dissolve the sugar. Add the lemon juice and reduce the heat. Simmer for 1-1 1/2 hours until the marrow is translucent and the syrup is thick. Pack into sterilised jars, cover until cool and seal.
Confiture de Melon au Gingembre et Citron Vert

1 kg melon, ripe but firm
70 g fresh ginger
1 organic lime
150 g sugar
150 g crystallized sugar
Cooking Instructions:
Clean two jars thoroughly, pour boiling water on them and their lids, and leave them to dry upside down on a clean kitchen towel. Cut the melon in halves, spoon out the seeds and strings. Using a melon baller or a spoon, scoop out the flesh in smallish pieces. Peel the ginger and cut it in small matches. Clean and scrub the lime, use a vegetable peeler to get the zest, then cut it in two and squeeze the juice. Put the melon pieces in a large saucepan with the ginger, lime zest, lime juice and sugar. Combine well with a wooden spoon, then cover and let rest for two hours, stirring from time to time. Put the saucepan over high heat, and bring to a boil. Cook for 5 minutes over high heat, stirring often. Remove the melon pieces with a slotted spoon, and cook the syrup for another 5 minutes, until thickened. Put the melon back into the syrup, and cook for another 5 minutes, stirring often. Remove the saucepan from the heat, stir, pour in the jars and close the jars tightly. Store in a cool dark place or the refrigerator for a few months.
Fig and Ginger Jam 1

4 cups coarsely chopped dark-skinned fresh figs
2 1/4 cups sugar
1/3 cup water
1/4 cup fresh lemon juice
3 tablespoons chopped crystallized ginger
1/4 teaspoon salt
Cooking Instructions:
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until thick, stirring frequently. Cool, pour into airtight containers.  Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.
Fig and Ginger Jam 2

1.35 kg/3 lb ripe figs, washed and diced
1.35 kg/3 lb warm preserving sugar (see note below)
1½ tbsp ground ginger
1 cooking apple, peeled and diced
4 tbsp crystallised stem ginger, chopped roughly
5 tbsp white wine vinegar
3 lemons, juice only
290 ml/½ pint water
Cooking Instructions:
Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours. Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, vinegar, lemons and water. Stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached. Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away. Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.
Melon and Ginger Jam

2 kg Melon
2 kg sugar
4 lemons or limes
900 ml water
30 g powdered ginger
Cooking Instructions:
Peel and de-seed the melon. Dice and place in a pot with the sugar ~ leave for twelve hours. Add the rind and juice of the lemons or limes. Add the powdered ginger. Add the water. Bring to the boil and simmer until testing "SET". Jar and seal immediately.
Ginger Peach Jam

4 1/2 c Prepared fruit (about 3 1/4 lbs fully ripe peaches)
1/4 c Finely chopped crystallized ginger
6 c Sugar
1 Box Sure-Jell fruit pectin
Cooking Instructions:
Peel and pit peaches; fin ely chop or grind. Measure 4 1/2 cups into 6- to 8-quart saucepot; add ginger. Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. B ring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tig hly. Invert jars for 5 minutes, then turn upright.
Ginger Pear Jam

3 med. pears
1 c. crushed pineapple
4 c. sugar
2 oz. crystallized ginger, chopped
3 tsp. Pectin
Cooking Instructions:
Peel and core pears, chop. Mix pectin with 1 cup sugar, add to pears, pineapple and ginger. Bring to a boil, add remaining sugar. Bring back to a boil and boil one minute. Skim and pour into clean, sterilized jars. Process in a boiling water bath for 10 minutes. If pectin is not available, combine all ingredients and cook until thick and jam comes off spoon in sheets.
Gingered Pear Jam

3 pounds Fresh NW Bartlett pears
1 Orange
½ Lemon
½ cup Diced candied ginger
1 pack Powdered; (1-3/4 oz.) fruit pectin
5 cup Sugar
Cooking Instructions:
Core and finely dice pears to make 4 cups. Put orange and lemon through food chopper, or process coarsely. Combine pears, orange, lemon, candied ginger and fruit pectin. Bring to boil. Add sugar and bring back to full rolling boil. Boil 1 minute. Remove from heat and skim with metal spoon. Cool 5 minutes, skim again. Put in sterilized jars and seal. Process according to manufacturer's directions.
Pear-Lemon-Ginger Jam

5 c. Bartlett pears, peeled, chopped
1/4 c. lemon juice
1 tbsp. lemon zest
2 tbsp. ginger root, grated
3 1/2 c. sugar
1 box powdered light fruit pectin
1/4 c. crystalized ginger, minced
Cooking Instructions:In kettle, place fruit and lemon juice over high heat. Stir in light fruit pectin and 1/4 cup sugar. Bring to a full boil over high heat and add remaining sugar. Bring back to a full, rolling boil and stir constantly for 1 minute. Remove from heat, skim off any foam. Ladle into hot, 8 (8 ounce) jars, sterilized jars and seal at once with paraffin.
Rhubarb and Ginger Jam

1 kg (2 lb 4oz) trimmed Rhubarb, chopped
1 kg (2 lb 4oz) Sugar
600 ml (1 pint) Water
100 g (4 oz) Crystallised Ginger, chopped
25 g (1 oz) Root Ginger
2 Small Lemons, juice only
Cooking Instructions:
Trim and chop the rhubarb. Bruise the ginger well and tie in a muslin bag. Place the rhubarb, sugar, lemon juice and muslin bag into a heavy bottomed saucepan and cover with water. Bring to the boil. Boil, stirring occasionally for 15 minutes or until the fruit is tender.
Remove the muslin bag. Add the chopped crystallised ginger. Return to the boil and simmer until the rhubarb is clear, stirring frequently. Test for a set, when the setting point is reached, remove from the heat. Skim the surface with a slotted spoon. Pot the jam into sterilised jars.
Rhubarb Ginger Jam 1
3 pounds rhubarb
3 Tablespoons minced fresh ginger
4 drops red food color
1 package pectin
5 cups sugar
Cooking Instructions:
Chop rhubarb into 1/2 inch chunks. Place in large stock pot with 1/4 cup water and cook until rhubarb is soft. Add ginger and pectin; cook over high heat, stirring constantly until mixture reaches a full rolling boil (cannot be stirred down). Add sugar all at once, and bring back to a full rolling boil. Cook, stirring constantly, for 2 full minutes. Remove from heat and add food color. Place in steamed jars with new lids, invert for 5 minutes.
Rhubarb Ginger Jam 2

2 pounds rhubarb, washed, trimmed and cut crosswise into 1-inch pieces
2 to 2 1/2 cups sugar, according to taste
1/2 cup coarsely chopped crystallized ginger
Zest of 1 lemon
Cooking Instructions:
Combine the ingredients in medium, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved. Reduce the heat to medium and cook at least 20 minutes (it may take as long as 40 minutes), stirring often, until the mixture thickens and mounds on a spoon.
Rhubarb Ginger Jam 3

1 1-pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel
Cooking Instructions:
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. Can be prepared 1 week ahead. Keep chilled.
Zucchini, Pineapple and Ginger Jam

2 lbs seeded and cubed zucchini
1 (20 ounce) can crushed pineapple
1-3 ounce crystallized ginger
5 cups sugar
6 ounces of ball fruit jell or Certo (liquid pectin)
1 (6 ounce) box pineapple Jell-O
Cooking Instructions:
Place zucchini, pineapples, and crystallized ginger in a food processor and puree. Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil. Stirring all the while. Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend. Fill 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts. Process in a water bath for 10 minutes.


Hosted by uCoz