10 best fresh ginger jam recipes


Making jam & baking bread — two things I used khổng lồ find too daunting to lớn try in my own kitchen, but with the right resources và a little bit of experimentation, they can both be quite manageable and fun.

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My first time making jam began when an experienced friend came over with all of her equipment và showed me how lớn make a strawberry jalapeño jam. After filling five half-pint jars and hearing the seals pop, I was hooked. I immediately went online và ordered some of the basic equipment and began thinking about all of the possibilities.

Home food preservation can be intimidating because of concerns over food safety, but it is a really great way lớn enjoy local peaches in the middle of the winter or to help manage all those apples falling from an táo bị cắn dở tree during a bumper year. Luckily, there are plenty of credible resources out there with science-based recommendations on how khổng lồ preserve food safely at home. The Colorado State University Extension trang web also has information on canning fruits, vegetables & tomatoes — visit the CSU Extension websiteand tìm kiếm by "canning." Or take a look at blogger Anne Danahy's "Canning & Preserving 101" Stone Soup post from earlier this month. If it's recipes & ideas you're looking for, Pick Your Own has a ton — just tìm kiếm for the type of food you are interested in preserving.

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This Rhubarb Ginger Jam was the first jam recipe I made on my own, & it really mix the bar high. The rhubarb combines almost perfectly with the spicy ginger. I lượt thích to set it in plain yogurt or put it on đứng top of hot cereal cooked with fresh diced strawberries. This recipe can easily be doubled without any modifications.

Rhubarb Ginger Jam

Recipe developed by Lauren Larson, MS, RDN

Makes 3-4 8-ounce jars

Ingredients3-4 half-pint (8-ounce) glass jars with new lids and screw bands2 pounds fresh rhubarb, cut into ½-inch pieces1 pound sugar1 ½ ounces freshly squeezed lemon juice¼ cup crystallized ginger, finely chopped1 ½ inch piece fresh ginger, peeled và grated

Day 1 Directions

Combine rhubarb, sugar, & lemon juice in a large glass bowl. Cover and let macerate in a warm location at room temperature for 24 hours.

Day 2 Directions

Clean jars by washing them in hot soapy water and rinsing well or washing in a dishwasher.To sterilize the jars, fill a large stockpot with water và bring to a boil and reduce lớn a light boil (180ºF). Insert jar rack (if using) or push a washcloth to lớn the bottom of the simmering water to lớn keep the jars from banging and breaking. Submerge the jars, right side up, with enough water to cover the jars by 1 inch. Keep jars in the simmering water for at least 10 minutes at altitudes below 1,000 ft. (add an additional one minute for each 1,000 ft. In elevation) or until it is time to lớn fill them with the rhubarb mixture.Place 4-5 spoons on a small plate in the freezer. These will be for testing the consistency of the jam while cooking.Transfer rhubarb mixture to lớn a large non-reactive stockpot và stir well. Showroom crystallized and fresh ginger. Bring to lớn a boil, stirring occasionally with a heat-proof spoon. Continue to boil, stirring frequently to lớn prevent sticking, và reducing the heat as the jam starts to lớn thicken and is no longer watery; about 20 minutes.Test the jam for doneness by scooping up a small spoonful using one of the spoons in the freezer. Transfer the spoon back to lớn the plate in the freezer for 3-4 minutes. Tilt the spoon vertically to demo the thickness of the jam. If it is thick, then the jam is done. If it is watery, cook it for a few more minutes. Repeat this process with the remaining spoons if necessary.When done, turn off heat, but do not stir. Skim any foam off the đứng đầu with a stainless-steel spoon.When ready khổng lồ fill the jars, remove và drain hot sterilized jars one at a time using the jar lifter and transfer, right side up, to lớn a clean towel. Toss the lids (not the rings) into the hot water bath while filling the jars (for at least 5 minutes) to sterilize & soften. Reserve the hot water for processing filled jars.Using a clean funnel, fill the sterilized jars with the rhubarb mixture, leaving about ¼” of space at the top. Wipe any residue from the rims with a clean dampened paper towel.Using a lid lifter, lift lids from the hot water bath & place on each filled jar. đứng top with screw bands and tighten just until finger tight, but not overly tight.Using the jar lifter, transfer filled jars lớn water bath with enough water lớn cover by 1 inch. Bring lớn a boil và reduce to a simmer to lớn process. Process for 5 minutes at altitudes 0-1,000 ft., 10 minutes at altitudes 1,001-6,000 ft., và 15 minutes for altitudes greater than 6,000 ft.Using the jar lifter, carefully remove jars and transfer to lớn a clean towel khổng lồ cool and seal. As the jars cool to room temperature the lids should pop down indicating a proper seal. If after 24 hours the lid springs up when you press and release it with your finger it is unsealed and may need lớn be processed with a new lid.