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Whenever I make ginger jam, I am always surprised by how much flavor the freshly grated ginger can deliver in a single jar. It is fiery, a little sweet, and a completely addictive spread on warm toast or stirred into a bowl of oatmeal.
Alongside the ginger, this recipe uses fresh lemon to add brightness, natural pectin, and a touch of optional vanilla extract to balance the flavors. A few ingredients, a simple method, great results – that’s my favorite type of recipe.
If you love to try other delicious spreads, these orange marmalade, tomato jam, and fig jam recipes will surprise you with how easy and delicious they are.
What you need to make ginger jam
- Fresh ginger: Peeled and finely grated, measured packed to give you the proper amount.
- Lemons: Used for both the peel and the flesh, which add brightness and natural pectin.
- Granulated sugar: Measured in the same ratio as the ginger for a balanced, reliable set.
- Powdered pectin: Added to help the jam set without overcooking. With my tested ratio, you get spreadable jam, not an excessively thick, jelly-like result.
- Baking soda: Used to soften the lemon peel and to draw out bitterness.
- Vanilla extract: Optional but adds a subtle warmth to the finished jam.
See the printable recipe card below for the full ingredients list and quantities.
How to make ginger jam
Start by washing and drying the lemons thoroughly. Use a vegetable peeler to remove just the yellow peel, keeping as close to the surface as possible to avoid the bitter white pith underneath.
1. Prepare the lemonsSlice or chop the peel into thin, short strips. Place it in a small saucepan with the baking soda and enough water to cover it. Bring it to a boil, then reduce to a gentle simmer for 5 to 10 minutes until the peel is completely soft. Drain and discard the cooking water, then set the peel aside. This step draws out the bitterness and leaves you with tender, flavorful peel.
2. Cut into strips
4. Bring to a boil
3. Cover with water
5. Strain the waterUse a sharp knife to cut away and discard the remaining white pith from the lemons. Chop the lemon flesh into small pieces over a bowl, removing all the seeds and any tough membranes as you go. Collect all the juice in the bowl.
Peel and finely grate the fresh ginger. Pack it firmly into a measuring cup as you go. You need full, packed cups measured after peeling and grating.
6. Chop the lemons
7. Grate the gingerMeasure the grated ginger after peeling and packing it firmly into the cup, not before. Loosely filled cups give you significantly less ginger and a thinner, less flavorful jam.
Combine the grated ginger, chopped lemon flesh and juice, softened lemon peel, and powdered pectin in a large, heavy-based saucepan. Stir to distribute the pectin evenly.
Cook over medium heat for about 10 minutes, stirring frequently. The ginger will begin to soften and the lemon will release its juice. The mixture should become moist as it heats. If it looks dry or starts sticking to the bottom, add water one tablespoon at a time, up to a quarter cup total.
Increase the heat and bring the mixture to a full rolling boil. This means a vigorous boil that does not stop when you stir it.
Add all the sugar at once and stir constantly until it has fully dissolved. Bring the mixture back to a full rolling boil, then cook for exactly 1 minute, stirring the whole time. Skim away any foam from the surface.
Remove the pan from the heat. If you are using the vanilla extract, stir it in now.
8. Add the ginger, lemon, and pectin
10. Add sugar
12. Boil and skim the foam
9. Stir well
11. Bring to boil
13. Add vanilla extractCarefully ladle the hot jam into clean, hot jars. Let it cool completely at room temperature before checking the final consistency. The jam will continue to thicken as it cools.
14. Add to clean jarsWays to use ginger jam
- Spread it over toast or stir a spoonful into a bowl of oatmeal for a warming, spiced breakfast. It pairs especially well with a creamy oatmeal base.
- Use it as a glaze or condiment alongside roasted chicken or honey roasted carrots. The sweet heat of the ginger cuts through rich, savory dishes in a really satisfying way.
- Spoon it onto a cheese board with sharp cheddar, aged gouda, or brie. Ginger jam is one of those spreads that makes a simple cheese board feel special without any extra effort.
- Stir a teaspoon into hot water for a naturally sweetened, warming drink. It works beautifully as a quick shortcut to a soothing ginger tea.
- Spread it on crusty no-knead bread with a little butter, or serve alongside a simple whole roasted chicken for a quick sweet-savory pairing.
Storage
- Fridge: Up to 1 month in a clean, sealed jar.
- Freezer: Up to 6 months in a freezer-safe container. Thaw overnight in the fridge before using.
- Water-bath canning: As soon as you seal the jars, place them into a pot of hot water (submerged under 1–2 inches) and bring it to a full rolling boil. Process for 10 minutes (add time for higher altitudes), then turn off the heat, remove the pot lid, and let the jars rest in the water for 5 minutes. Carefully remove the jars vertically using a jar lifter and let them cool undisturbed for 12 to 24 hours before checking the seals.
FAQs
In the UK, ginger marmalade is a common name for a jam made from ginger without citrus as the main fruit. In the US, the same product is more often called ginger jam. This recipe uses lemon as a supporting ingredient rather than the base fruit, so both names apply.
The lemon peel and flesh add natural pectin, brightness, and a citrus note that balances the heat of the ginger. The baking soda step when softening the peel removes most of the bitterness so only the flavor remains.
The lemon contributes both natural pectin and flavor balance. Skipping it will affect the set and the taste. If you want a plain ginger jam without lemon, you may need to increase the powdered pectin slightly and expect a more one-dimensional flavor.
Powdered pectin needs to dissolve and activate in the fruit mixture before sugar is added. Adding it after the sugar can prevent it from dissolving properly and result in a jam that does not set.
The jam will continue to thicken as it cools. Let it reach room temperature before deciding whether it needs more time. If it is still too loose after cooling completely, return it to the heat, bring it back to a rolling boil, and cook for another minute. Let it cool again before checking the set.
Granulated white sugar gives the most reliable set. You can use unrefined cane sugar or coconut sugar, but alternative sugars may affect the color, flavor, and how firmly the jam sets.
More ginger recipes to try
If you loved making this ginger jam, here are a few more ways to use fresh ginger in your kitchen.
If you made this ginger jam recipe, please leave a rating and a quick comment. Your feedback supports the blog and helps other readers.
Ginger Jam
Equipment
- Cheese grater/Box grater or food processor
Ingredients
- 5 lemons medium
- 2 cups fresh grated ginger measured packed after peeling and grating
- 2 cups granulated white sugar
- 2 tablespoons powdered pectin
- 1/4 teaspoon baking soda
- water enough to cover lemon peel in small saucepan, discarded after use
- 1/2 teaspoon vanilla extract optional
Instructions
- Wash and dry the lemons thoroughly. Use a vegetable peeler to remove the yellow peel, keeping as close to the surface as possible to avoid the bitter white pith. Slice or chop the peel into thin, short strips.
- Place the lemon peel in a small saucepan with the baking soda and enough water to cover. Bring to a boil, then reduce to a gentle simmer for 5 to 10 minutes until the peel is completely soft. Drain and discard the cooking water. Set the softened peel aside.
- Use a sharp knife to cut away and discard the remaining white pith from the lemons. Chop the lemon flesh into small pieces over a bowl, removing all seeds and tough membranes. Collect all the juice.
- Peel and finely grate the fresh ginger. Pack it firmly into a measuring cup as you go and measure 2 full, packed cups after peeling and grating.
- Combine the grated ginger, chopped lemon and its juice, softened lemon peel, and powdered pectin in a large, heavy-based saucepan. Stir to distribute the pectin evenly. Cook over medium heat for about 10 minutes, stirring frequently, until the ginger softens and the lemon releases its juice. If the mixture looks dry or begins sticking, add water one tablespoon at a time, up to 1/4 cup total.
- Increase the heat and bring the mixture to a full rolling boil, a vigorous boil that does not stop when stirred.
- Add all the sugar at once. Stir constantly until fully dissolved. Return to a full rolling boil and cook for exactly 1 minute, stirring the entire time. Skim any foam from the surface.
- Remove from the heat. Stir in the vanilla extract if using.
- Carefully ladle the hot jam into clean, hot jars. Allow it to cool completely at room temperature before checking the set. The jam will continue to thicken as it cools. Store in the fridge for up to 1 month or freeze for up to 6 months. Alternatively, water-bath can the jars as soon as you fill them with the jam.
Video
Notes
- Measure the ginger after peeling and grating, packed firmly into the cup. Loosely filled cups will give you much less ginger and a thinner jam.
- To sterilize jars: Wash jars and lids in hot soapy water and rinse well. Place jars (not lids) in a preheated oven at 325º F for 10 minutes to dry completely. Pour hot jam into warm jars and seal immediately.
- If your jam is too loose after cooling, return it to the heat, bring back to a rolling boil, and cook for another minute. Let it cool again before checking the set.
- Flavor ideas: Add a pinch of cardamom, a small amount of finely chopped chili, or a strip of orange zest during cooking for a different flavor profile.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for this recipe. We are addicted to ginger jam. Since my husband has developed a taste for it, he thinks we should have it all the time. We have some candied ginger that has hardened. I’m thinking I could follow your recipe, reduce the sugar and try it out. Do you know if adding lemon would help it set?
Thanks a lot!
Hi Joyce,
That’s a great way to use that hardened candied ginger. I recommend first simmering the ginger in a bit of water for 10-20 minutes to soften the pieces. You can also reduce the sugar significantly (or to taste), since the ginger is already sweetened. Then yes, add lemon juice to help it set. Let me know how it goes.
I made this yesterday! I followed the recipe closely, but I did chop my ginger into little pieces because I don’t like long pieces of anything in my jam 🙂 I also used some of the ginger water from step 3 as part of the 1 cup of water used in step 4, which gave it a bit more of an intense ginger flavor. It is reeeeeeeeeeeally good! And so easy to make. Thank you!
Thank you so much fro your comment, Julie! And thanks for sharing your method!
Is it possible to use artificial sugar (sweetener) in place of normal sugar?
Hi Amer,
I use cane sugar because it helps with both sweetness and the setting process. If you’d like to use an artificial sweetener, look for one that’s specifically formulated for jam or jelly making—some low-sugar or no-sugar pectins are designed to work with those. The texture and shelf life might be a bit different, but it’s definitely possible. Let me know how it goes if you give it a try!
Recipe looks and sounds great. How many 250ml jars will this recipe make?
Thanks.
Hi Kris,
This recipe makes about 1 cup worth of jam so that would be 1 250 ml jar.
How many jars does this recipe fill? It says 16 tablespoons. What if I’m looking to make 5 jars?
Hi Lynn,
This recipe makes about 1 cup worth of jam (8 oz/220 ml)
Why discard the cooking water, especially if it has enough flavor for other uses? Why not use it as the cup to mix with sugar and pectin?
Hi Ellen,
You can drink it or freeze it and add it to smoothies, lemonade, or iced tea.
Can I use jam sugar instead of granulated
Hi Maddy,
Normally you can use jam sugar but keep in mind that it already has added pectin in it. You might have to reduce or omit adding pectin as per the recipe.
Hi From Canada, to all you and going through the dreadful hot flashes, to I cup of hot water add 1 tsp of left over ginger root about 10 mins before bedtime, sip and enjoy the taste, relax, after about 3 nights you will notice the hot flashes get less and less, good news it might take less than 3 nights. Also don’t know why , but my athsmatic friend said sipping a cup of hot ginger water before going to sleep helped reduce his wheezing during the night, which is a bonus. take care hope these tips help. regards
Thanks for the tips, Elaine. Ginger is truly a magical ingredient 🙂
Hi,
I’ve boiled tiny slices of ginger now for 1 1/2 hours and the ginger is still not soft, how long does it take to soften. Should I leave it in water overnight?
I cut the pieces of ginger into tiny pieces.
Frustrated.
Hi Barbara,
Ginger can be tricky – the fibrous parts can be more tough and won’t soften as much while cooking, try using new, fresh ginger. You can also try to experiment with different textures, perhaps you can grate or shred it instead of cutting it into tiny slices. How did yours turn out in the end?
I put the ginger in the food processor to cut, then cooked it.
Thanks for the tip, Deborah!
Hi, thanks for the recipe, I will use it as a Christmas present for my dad. Its really good but sooo spicy for me, do you think that for the next time will help to cook it for a longer time?
Hi Nicole,
Yes, to reduce the pungent, strong flavor of ginger, you can simmer it in water for longer than 45 minutes. I hope this helps.
Hello from Turkiye!
the ginger jam really sounds exiting. But can we pass the pectin step? or What can we use instead of it?
Hi,
You can try to simmer the mixture for longer so it thickens naturally as the moisture evaporates. Alternatively, you can use cornstarch as it is a natural thickener. I hope this helps.
I’m looking for Ginger Marmalade
Hope you like it! You can cut the ginger pieces as small or large as you wish!