Ginger Jam
A bold, bright ginger jam made with fresh grated ginger, whole lemon, and a simple pectin method. Fiery, sweet, and ready in under an hour with no complicated canning required.
Servings: 64
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
Serving: 1 Tbsp | Calories: 29kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 6mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.04mg