Best 5 Ginger Jelly Recipes
**Indulge in the Sweet and Spicy Delight of Ginger Jelly: A Culinary Journey**
Embark on a tantalizing culinary adventure with the art of creating ginger jelly, a delectable treat that captivates taste buds with its harmonious blend of sweet and spicy flavors. This versatile delicacy transcends the boundaries of time, originating from ancient civilizations and gracing tables across the globe. The recipes presented in this article empower you to craft this delectable confection in your own kitchen, offering a unique gastronomic experience. From the classic ginger jelly, infused with the warmth of ginger and the subtle sweetness of sugar, to the innovative variations that incorporate exotic fruits, herbs, and spices, each recipe promises a distinct taste sensation. Whether you seek a zesty addition to your breakfast toast, a delightful accompaniment to cheese platters, or an elegant dessert to impress your guests, ginger jelly stands ready to elevate any occasion.
CRANBERRY GINGER JELLY
This wonderfully delicious cranberry ginger jelly is perfect for holiday meals.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Combine cranberries, sugar, ginger, and 2 cups water in a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries have burst and softened, about 10 minutes. Pass through a sieve into a medium bowl, pressing on solids with a wooden spoon to extract as much liquid as possible; discard solids.
- Meanwhile, sprinkle gelatin over 1/2 cup water in a bowl. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, in an airtight container, at least 4 hours (or up to 1 week).
SUNNY'S APPLE AND GINGER CRANBERRY JELLY MOLDS
Steps:
- Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids.
- Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves.
- Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm.
- Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours.
- To unmold, dunk the sides of the cups in warm water and wiggle out the jelly.
SWEET-AND-TART CRANBERRY GINGER JELLY
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Put cranberries, sugar, ginger, and 2 cups water into a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries are soft, about 10 minutes. Pour through a sieve into a medium bowl; discard solids.
- Meanwhile, put 1/2 cup cold water into a bowl; sprinkle with gelatin. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, covered, at least 4 hours (up to 1 week).
JALAPENO GINGER JELLY
I've gotten on a Spreadable Kick as of late and this is my latest and greatest. The unique mix of jalapeno and ginger is unexpected, but lovely! Try this one over cream cheese with crackers! YUMM 03/10/2013
Provided by Melissa Baldan
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- 1. In a large pot of simmering water, sterilize enough preserve jars to hold 48 ounces in water until you are ready to use them.
- 2. Place jalapenos, ginger and 1 cup apple cider vinegar in a blender and blend until VERY fine.
- 3. In large pot, place the mixture plus remaining vinegar and all of the sugar. Mix well and bring to full boil until mixture cannot be stirred down (about 8-12 minutes) and continue boiling for 5 minutes.
- 4. Meanwhile, Place lids and rings in large bowl and pour boiling water over them. Set aside until ready to use.
- 5. Remove jelly mixture from heat and add both pectin packets, blending between each addition. Return to heat and bring back to boil and continue boiling for an additional minute.
- 6. Remove jars from water and place on towel. Using a funnel and large ladle, transfer mixture into jars and fill just to the bottom screw band on the jar. Once all jars are full, wipe the rim of the jars to ensure a good seal. Place lids and rings on jars, tighten fingertip tight.
- 7. Place the jars back into the hot water bath for about 5-10 minutes. Remove and place back on towel, inverted, for 10 minutes. Turn jars right side up.
- 8. NOTES: DO NOT use aluminum pot for cooking jelly. DO NOT over tighten the jar rings or the seal will not take. DO NOT skip wiping the rim, even if you think you did not get any jelly on the rim. Even a tiny bit will cause the jar to not seal. Once you turn the jars upright, you will hear loud popping noises. This is normal and indicated that the jar is sealed.
PLUM, RED PEAR, AND GINGER JELLY
This is a great tasting jelly, that just came to be because I had this in my refrigerator at the time. It is very good, especially on biscuits or even scones.
Provided by Tiffany Bannworth
Categories Jams & Jellies
Time 1h
Number Of Ingredients 6
Steps:
- 1. Peel plums, pears, and ginger. Then slice paper thin or as small as possible.
- 2. Then boil in water. Reduce to a simmer and cover. Cook for 30-45min.
- 3. Place in food processor. Puree/liquefy.
- 4. Return to pot. Add sugar and whisk.
- 5. Cook on medium heat for 10 minutes.
- 6. Then while whisking, add the envelopes of gelatin, one at a time.
- 7. Make sure to not leave any clumps.
- 8. Pour into sterilized jars, leaving 1/2in gap.
- 9. Can using water bath process.
Tips:
- Use fresh ginger: Fresh ginger has a stronger flavor and aroma than dried ginger, and it will give your jelly a more vibrant color. If you can't find fresh ginger, you can use 1/4 cup of dried ginger powder instead.
- Peel the ginger: The skin of the ginger can be tough and fibrous, so it's important to peel it before grating or slicing it.
- Grate the ginger finely: This will help the ginger to dissolve more easily in the water and give your jelly a smoother texture.
- Simmer the ginger in water: This will help to extract the flavor and aroma of the ginger into the water.
- Add sugar: Sugar is necessary to help the jelly set. You can adjust the amount of sugar to your taste, but a good starting point is 1 cup of sugar for every 3 cups of liquid.
- Bring the mixture to a boil: This will help to dissolve the sugar and thicken the jelly.
- Test the jelly for doneness: To test the jelly for doneness, spoon a small amount of it onto a cold plate. If the jelly wrinkles when you push your finger across it, it is ready.
- Pour the jelly into jars: Pour the hot jelly into sterilized jars, leaving 1/2 inch of headspace at the top of each jar.
- Seal the jars: Seal the jars with lids and rings, and process them in a boiling water bath for 10 minutes.
Conclusion:
Ginger jelly is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be stored for up to a year. Whether you are using it to glaze a ham, add flavor to a stir-fry, or simply spread it on toast, ginger jelly is sure to please.
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