Friday, September 28, 2007

Waiter, there's something in my ginger jam!

I've had my eye on a ginger preserves recipe in The Joy for a while, but after I went out and bought two pounds of ginger I realized I still didn't have some of the other crucial things I needed. So, I changed my plan, and made ginger jam instead. It does have some sugar in it, but it's so ginger-spicy.



Ginger Jam
approx 1 pound ginger, peeled
1 apple, cored
1/2 c sugar
1 c water

Roughly chop the ginger, the process in the food processor. You want to have about 3/4 cup. Do the same for the apple. Put both in a saucepan, add sugar and water, and bring to a simmer, cooking for about 45 minutes until slightly thickened Pour into a sterilized pint jar, the process in boiling water for about 10 minutes.

8 comments:

  1. Mary Frances4:15 PM

    Yum! I bet that would make a great holiday gift. How much did the recipe make and what would you suggest eating it with?

    Mary Frances

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  2. Hi - I'm in a Celiac support group with your mom. She mentioned your blog at our last meeting - it's great! Thanks for the wonderful recipes. Just thought I'd let you know that I recently wrote and published a book for kids about Celiac . It can be found at
    www.bagelsbuddyandme.com Thanks Again, Melanie Krumrey

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  3. this should be great in a cheese sandwich - or roast chicken? i use ginger a lot, but have never had it as my main ingredient for anything... but my mum is an addict and would adore your recipe. thanks for your contribution!

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  4. mary frances- the recipe makes 1 pint. I'd definitely pair it with meats, or on bread with butter if you wanted to clear your sinuses, or mixed into banana breads or cookies or anything you like gingery. Also, warmed over ice cream.

    melanie- thanks! I'll check out your book. I wouldn't have started this site (or probably even known I have celiac) if it weren't for my mom! She's a great lady.

    passionate cook- I wish I'd thought of it in a cheese sandwich earlier! That was my lunch and I'm sure it would have been better with ginger. (What isnt?) Thanks for hosting!

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  5. i just love that you use ginger so much!!! That's one of my very favorite spices!! Nothing like fresh ginger! I bet that jam is heavenly!! I love your pics! Is your baking business up and running??

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  6. Wow, ginger jam ? ouch, sounds painful... Would love to try though. Yours look so pretty as a present. Talking presents, I myself am hosting an event that is dedicated to giving food as a present. I would love you to have a look and maybe you could come up with something? http://www.burntmouth.com/2007/10/spoonful-of-christmas.html

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  7. OH! Jill! This sounds like SUCH a great marinade jam! We mix dijon mustard with ginger-apricot jams for grilling. This would be perfect!

    I've not tried to make jam since... well.. back in the day of middle school when we were required to.. and I began canning in a mania all summer.. and scorching my hands like you would NOT believe with the sugary-goo that was my "jam". LOL

    Maybe I should try again, huh?
    This looks like a perfect place to start - your directions are awesome!

    Thank you!
    -Kate

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  8. Thatgaljill2:01 PM

    I tried to make Ginger jam using a different recipe that contains pectin and now I wished I'd found this one first (since several days later it still hasn't set up... UGH!)

    I can tell you that I had a touch left over and I poured it over vanilla ice cream and it was to die for...

    Now I'm wondering if I can somehow use what I have and blend it with an apple and have it set up... any ideas?

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