Ginger jam uses a lot of fresh ginger. It's good on cheese sandwiches, among other things, or stir a spoonful into a cup of boiling water for ginger tea.Unpeeled ginger won't make as pretty a jam as peeled, but it will taste fine.
Fresh ginger root
: 1 pound
Powdered fruit pectin
: 1 3/4 ounce
Remove outer skin from ginger root and cut ginger into 1-inch thick slices.
- Place in a 5 quart microwave-safe casserole and fill 3/4 full with cold water.
- Microwave on HIGH (600-700 watts) 25 minutes (it should boil for 15 minutes and will take about 10 minutes to reach boiling point). Drain ginger in colander.
- Return to casserole and fill 3/4 full with cold water. Microwave on HIGH until ginger is tender-crisp and can be pierced with a fork, about 45 minutes.
- Let stand, covered, about 10 minutes.
- Drain in colander, return to casserole and fill 3/4 full with fresh cold water. Let stand 15 minutes, then drain well.In food processor or by hand, chop ginger until it is the size of rice grains. Do not puree. There should be about 2 1/2 cups of chopped ginger.
- Place it in the casserole. Add 1 cup cold lemon juice and fruit pectin. Microwave on HIGH until mixture comes to a full boil, about 5 minutes.
- Immediately stir in all sugar. Continue cooking on HIGH until it reaches a rolling boil. Allow it to boil hard for a full minute.
- Remove from microwave and use a metal spoon to skim off any foam that might appear on the top.
- Immediately ladle into hot clean jars, leaving 1/4-inch space at top. With a damp cloth, wipe jar rims clean and add lids.
- Jars should then be covered with hot paraffin and sealed with hot lids or freeze.