Best 3 Best Ginger Jam Recipes
**An Aromatic Journey into the Realm of Ginger Jams: Discover a Symphony of Flavors**
Savor the exquisite symphony of flavors in this collection of ginger jam recipes. From the classic tangy-sweet ginger marmalade to the uniquely spiced ginger-orange marmalade, each recipe promises a delightful dance of flavors on your palate. Whether you prefer a smooth, spreadable consistency or a chunky, rustic texture, these recipes cater to a range of preferences. Explore the vibrant golden hue of the classic ginger jam, the exotic amber glow of the ginger-lemon marmalade, and the deep, rich color of the crystallized ginger jam. Embark on a culinary adventure as you discover the perfect ginger jam to complement your breakfast toast, scones, or even savory dishes.
GINGER-PEACH JAM
This peach jam has a bit of a bite from the ginger, a nice combination.
Provided by ClaudiaR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 64
Number Of Ingredients 5
Steps:
- Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g
GINGER JAM
This is Mark Bittman recipe I found in our local newspaper. This one combines the spark of ginger with the smoky heat of chipotle. It can be used anywhere you would use a chutney. Make a dip, pour over cream cheese, serve with grilled pork or chicken and amazing on a BLT.
Provided by Susie D
Categories Low Protein
Time 1h
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 24.1, Fat 0.1, Sodium 6.2, Carbohydrate 6, Fiber 0.2, Sugar 5, Protein 0.2
MARROW & GINGER JAM
A traditional way to use up marrows, or courgettes, that have grown too big for their boots
Provided by Jane Hornby
Categories Condiment
Time 1h
Yield About 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Pare the zest from the lemons with a peeler, then juice them, keeping the juice, shells and any pips. Tie the shells and pips into a muslin bag. Put the marrow into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest, ginger and the muslin bag. Stir until the sugar dissolves.
- Bring to the boil, then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point (see Tips, below). Pot the jam into warm jars (see below). The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place.
Nutrition Facts : Calories 102 calories, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar
Tips:
- Select the Right Ginger: Choose fresh, plump ginger roots that are free from blemishes and bruises. Younger ginger has a milder flavor, while mature ginger has a more intense, spicy flavor.
- Peel and Chop the Ginger: Peel the ginger using a spoon or sharp knife. Then, finely chop or grate the ginger to release its flavor and aroma.
- Use a Large Pot: When making ginger jam, use a large pot to prevent splattering. The mixture will bubble and expand as it cooks.
- Cook the Jam Until Thickened: Cook the ginger jam mixture over medium-low heat, stirring frequently, until it reaches a thick, spreadable consistency. This usually takes about 30-45 minutes.
- Test the Jam for Doneness: To test if the ginger jam is done, place a small amount on a cold plate. If it wrinkles when you push it with your finger, it is ready. If not, continue cooking for a few more minutes.
- Store the Jam Properly: Once the ginger jam is ready, pour it into sterilized jars and seal tightly. Store the jam in a cool, dark place for up to a year.
Conclusion:
With its vibrant flavor and array of health benefits, ginger jam is a delightful treat that can be enjoyed in various ways. Whether you spread it on toast, use it as a glaze for roasted meats, or simply savor it by the spoonful, this versatile condiment is sure to impress. So, gather your ingredients, follow the simple steps outlined in the recipes above, and embark on a culinary adventure that will leave you wanting more. Happy cooking!
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