RECIPES: 4 Immune Boosting Ginger Jams You Can Make at Home

Ginger jam

Ingredients:

ginger root (peeled) - 230 g;
water - 6 cups;
lemon fresh - 0.5 cups;
sugar - 4 cups;
pectin - 1 package;
a pinch of salt.

Preparation

Finely grate the ginger and you should end up with 1.5 cups of grated ginger. Put it in a saucepan, fill it with water, bring to a boil and cook for about an hour. Then remove from heat, pour into another dish and rinse the pan. Return the ginger broth (you should end up with about 3 cups), add lemon juice and sugar there. Bring the mixture to a boil, let it boil for literally 1 minute and add the pectin, stirring well so that there are no lumps. Boil for another minute and remove from heat, stirring constantly for another 5 minutes and letting the jam cool slightly.

Pour the ready-made jam into sterilized jars and close the lids. You can store it in the refrigerator or in a cupboard like a standard jam.

In my opinion, it cannot be eaten simply by spreading it on bread, or with pancakes. It turns out to be quite spicy and tart, so it is ideal as an addition to soft cheese (Adyghe cheese, as in the case of chili jam, is an excellent option).

Lemon jam with ginger

Ingredients:

lemons (medium) - 6-8 pcs.;
fresh ginger root - 0.5 cups;
pectin (as a thickener, but you can do without it) - 1 sachet;
sugar - 6.5 cups;
water - 2 glasses.

Preparation

In the original, everything is very complicated and confusing, but I made it easier, and it worked too. Wash the lemons and pour boiling water over them, leaving it literally for 10 minutes so that the bitterness leaves the zest. Then cut them into quarters and remove the core and pits. Chop even smaller and grind with a food processor. Put the lemon mixture in a saucepan, add grated or finely chopped ginger there, pour 2 cups of water, bring to a boil and cook for about 6 minutes. Then add pectin and stir well. Pectin is followed by sugar. Boil the jam for another 5 minutes and turn it off. Let it cool, remove the foam and pour it into the jars.

You do not need to add pectin, but then it will take longer to cook (40 minutes). It is a pity that the amount of vitamin C with this method of preparation is significantly reduced, otherwise there would be a double benefit from jam.:)

Orange jam with ginger

Ingredients:

oranges - 11 pcs.;
water - 8 cups;
sugar - 6 cups;
fresh ginger root approximately 10 cm long;
lemon juice - 2 tbsp. l.;
pectin - 1 sachet.

Preparation

In the original recipe, the orange slices along with the peel should be poured with water and left in the refrigerator for a day. I decided to speed up the process. I peeled the oranges, cut them into small pieces, after removing the seeds and white thick films. I filled it with water, added lemon juice, finely grated ginger, sugar and pectin. Stir everything well and cooked for about an hour. It turned out to be not so thick, but very tasty!

Pour the finished jam into sterilized jars and close the lids. Store in the refrigerator or kitchen cabinet.

Apple jam with ginger and cinnamon

Ingredients:

apples - 1.5 kg;
sugar - 1, 3 kg;
water - 0.5 l;
ginger root - 40 g;
lemon - 1 pc.;
cinnamon - 1 tsp

Preparation

I simplified it a bit again, but that didn't make the jam any less delicious. Remove the core from the apple and cut into small pieces. Put in a saucepan, add lemon juice and zest, water and ginger grated on a fine grater. Bring to a boil and cook until apples are tender. Then grind them with a blender, bring to a boil again and add sugar and cinnamon. Cook for another 20-30 minutes, or until the consistency you would like to get. Pour the finished jam into sterilized jars and close.

Let me remind you that hot jam is more liquid than after cooling. In order to check the more or less real density, you need to put the saucer in the refrigerator or freezer, then get it out and drop a couple of drops of jam on it. If it still flows like water, then it is very liquid. If it becomes viscous, like honey, then the jam can be turned off.