Lemon jam with ginger is a vibrant, tangy, and slightly spicy preserve that brings out the bright flavor of lemons while adding a warm, aromatic kick from ginger. It’s perfect for spreading on toast, using as a topping for desserts, or even as a filling for pastries. Here’s a simple recipe to make it:
Lemon Jam with Ginger
Ingredients:
- 4 large lemons (about 2 cups of lemon juice and zest)
- 1/4 cup fresh lemon juice (in addition to the juice from the lemons)
- 1 tablespoon fresh ginger, finely grated
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 4 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Lemons: Zest and juice the lemons. You should have about 2 cups of lemon juice and the zest of the lemons. Strain the juice to remove any seeds and pulp.
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Cook the Lemon Mixture: In a large pot, combine the lemon juice, lemon zest, and grated ginger. Bring to a boil over medium heat.
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Add Pectin: Stir in the fruit pectin. Return to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This lemon jam with ginger is a bright and flavorful addition to your pantry. Its combination of tangy lemon and spicy ginger creates a deliciously unique spread that will elevate any dish!
