Ginger and Lemon Jam
Description
A simple preservation recipe. I won’t hide it: making ginger and lemon jam takes a bit of work. You won’t need any fancy ingredients, but the cooking process is fairly tedious. Still, it’s worth it. The result is less “delicious” than incredibly healthy jam. If you like, you can cut the sugar substantially and make it so healthy you could eat it like a preventive remedy—though only in very small portions, because you can imagine the taste :) So, here’s the ginger and lemon jam recipe: 1. Peel and cut the ginger and lemon zest into pieces. 2. Soak the ginger and lemon zest for 3 days, changing the water three times a day. 3. Make a syrup from a cup of water and sugar, plus the lemon juice. 4. Add the ginger and lemon zest to the boiling syrup, bring back to a boil, then cool. Let steep for 3 hours. 5. Bring to a boil again and set aside for 3 hours (or longer). 6. Bring to a boil again, add pectin to the ginger jam, and fill the jars. You can store it in the refrigerator. I recommend blending the finished ginger jam in a blender. Ginger and lemon jam has an unusually spicy flavor that pairs well even with chicken. You can come up with many ways to add variety to your kitchen dishes. Good luck. Store in a cool, dark place.