The most unusual desserts: jam from ginger

Jam from ginger is not traditional in our country, because for us this root is an exotic product. However, in spite of everything in recent years, it was this kind of work that deserved the special attention of the hostesses and in a record time gained tremendous popularity. Let's cook this incredible treat together!

Ginger jam? Why not?!

The most delicious treat

There are several recipes for jam from ginger - because any housewife always wants her creation to be the most delicious, and therefore tries to add something new to the traditional set of products. Next, we will consider several variations of this dessert and begin, of course, with the simplest - from the classics.

Recipe for classic

To make this treat you will need about 230-250 g of fresh spicy root, 1 ripe lemon and a pound of sugar. As a result, from this simple set of products you will get a measure of a sweet, somewhat spicy jam that will surprise all your family members and the most sophisticated guests in desserts.

1. Carefully rinse the ginger and remove the skin from it.
   

   Tip! Ginger has a very thin skin, and therefore it is more convenient to remove it not with a knife, but with a spoon!

2. Cut the peeled root with thin slices - up to 2 mm thick, put them into a deep plate and fill with chilled( preferably boiled) water.
3. This piece must stand for at least 2 days, so that the burning root will lose its sharpness and become suitable for dessert. In this case, the contents of the bowl must be turned three times a day and the water changed. After the specified time, we take out our ginger and continue to make jam.
4. Lemon is thoroughly rinsed, for this you can use a brush or give the fruit a boiling water - its peel should be thoroughly cleaned from the slightest dirt. We cut it by thin rings or half-rings - about 2 mm in thickness.
5. Rinse ginger slices, add lemon and sugar to them. All mixed.
   

   Recommendation! To work with a shovel in this case should be carefully, so as not to break thin slices, on which the products were cut. It is desirable that they retain their shape.

6. We leave the dishes with the ingredients for about an hour. During this period of time, sugar should completely disperse and form a syrup.
   
   
   
7. Put everything in a pot for cooking jam( along with the syrup) and with a small gas supply let it boil. As the ingredients are heated, mix gently with a wooden spatula and ensure that they do not break and burn.
8. After the jam has boiled, cook it for a quarter of an hour and immediately remove it from the plate. We leave it at room temperature for several hours - during this time the dessert should completely cool down, and the ginger root should be soaked with sweet and sour syrup.
9. The cooled saucepan with jam is returned to the fire and boiled again with constant stirring. Cook about a quarter of an hour and then cool it on the table. This process must be repeated 3-4 times. As a result, the rings of ginger should become translucent - like candied fruits, placed in a syrup.
10. After the last boiling, the jam is immediately poured over sterile jars( hot!), Corked and transferred to storage.

Classic jam from ginger and lemon has an incredibly rich taste, a piquant ostrinka and a pleasant tender citrus-sweet note.

Ginger jam is an excellent addition to hot tea and favorite homemade cakes on a winter evening.

With dried apricots

Ginger jam with dried apricots is a dessert that you should pay special attention to. Its taste is incomparable to nothing - it's fruit notes, and a little pleasant sharpness, and sourness, and sweet sweetness. And all this in one small jar. So, to prepare this incredible treat you will need 230-240 g of ginger root, 300 g of sugar, a glass of dried apricots and lemon or an orange.

1. In order for the jam to obtain the necessary sweetness, and, most importantly, tenderness, with ginger, proceed as described above: wash, peel, cut into thin slices, pour water and leave in a cool place for 2-3 days. Every day, we change the water and mix it.
2. At the end of the infusion time, drain off the ginger water and rinse again.
3. Dried apricots for several hours, drain the water, rinsed and cut arbitrarily.
   

   Note! Many housewives prefer to simply cut each dried apricots along into two parts. If you do not want to see too big pieces in the jam, shreds smaller!

4. Spread ginger slices in a saucepan, which will prepare jam, add chopped dried fruits and sugar. Leave the mixture for several hours before the formation of the syrup. To make this process go faster, you can pour a little water into the pan - about 100 ml.
5. After a couple of hours, we send the saucepan to the stove and bring it to the boil at the lowest heat. Do not forget to gently stir the mass with a wooden spatula so that it does not burn. After 10-15 minutes after boiling, turn off the fire and let our future jar completely cool.
6. Return the container to the stove and re-cook the dessert for about a quarter of an hour. As in the previous case, we repeat this procedure 3-4 times. On the last lap, as soon as the mass boils, pour in it the juice of lemon( or orange) and mix everything.
7. We distribute hot treats on sterilized jars, tightly seal and identify for storage in the cellar.

Due to the fact that there are dried apricots in the jam, its taste becomes especially mild. This kislinka perfectly shades the ginger aroma and sweetness of sugar syrup. The dessert itself has a pleasant sunny color, so that even in cold weather it will give warmth and a summer mood.

Serve the ginger jam with dried apricots in small rosettes for tea, add to pastries, to various desserts and just to fresh crispy bread

With apples

Apple jam with ginger has a familiar taste, but it is complemented by a piquant spice - thus the unique flavorginger. Shall we try?



To prepare this dessert, we need a kilo of ripe apples, a small ginger root - about 6-7 cm, 750 g of sugar, 300 ml of water and ripe juicy lemon.

1. We wash apples, remove peel from them, remove seeds and seed boxes, pulp cut into small slices - up to 1 cm thick.
2. The lemon is rinsed with boiling water or washed thoroughly with a brush. Remove the whole zest and squeeze the juice - we need no more than 2 tablespoons. Juice is sprinkled with apples so that they do not darken.
3. Sugar is connected with water and cook for about 5 minutes. In the hot syrup, add the apples and bring everything to the boil. Put the lemon zest, rubbed on a small grater ginger root and with constant stirring on medium heat again bring everything to a boil.
4. Reduce the gas supply to the minimum mark and cook the jam in an open saucepan for about 2 hours, after which hot poured on sterilized jars.

Jam from apples with ginger is unique - in appearance it is a usual apple jam, but it is only necessary to open a jar, as from it unusually bright aroma of ginger root will break out.

Apple jam with ginger - an unforgettable taste and aroma! Have you tried it?

Some useful recommendations

Ginger jam has several features that every hostess needs to remember about.

1. First and foremost, this concerns the taste of the finished dessert - it is always spicy in ginger preserves. Thus, it becomes universal, as it is suitable for baking, and it is perfectly combined with ice cream and can be used as an additive to mulled wine.
2. Ginger, added to the jam, makes it an excellent remedy for coughing, runny nose and other cold symptoms. For this reason in the off-season this dessert is simply irreplaceable.
3. For jam it is necessary to purchase young rootlets of ginger, those in which the main part( central) is weakly developed. This is due to the fact that its fibers are very coarse. For dessert, only side shoots are needed - their skin is thin, and the flesh is tender. At the same time cutting the spine, make sure that this hard core does not get into the dessert - use preferably the top layer, located directly under the skin.
4. In order for the preservation to stand well, it can be sterilized with already sealed lids. It will be enough 10 minutes in boiling water.