I brought some Candied Ginger to church the other morning and a friend said she had just seen a recipe for ginger jam on NHK - our national TV station. Eagerly, I DEMANDED to know the ingredients. And...that is exactly what she gave me. I am not sure if the amounts are in US cup sizes or Japanese, and I have no idea of the proper way to make the jam. I looked on the Internet in English and Japanese. I couldn't find NHK's original recipe, but here is what I did. And...it is HOT and ohohohohoh so yummy! I've had it on toast and in yogurt. It could also be made into a tea.
100 gm ginger root
3/4 cup honey
1/4 cup lemon juice (juice of 2 lemons)
Scrape the peel off of the ginger root with a spoon, and use a ginger-grater to grate it very very finely. Throw away any left over stringy things.
Throw the ginger in a saucepan with the honey and lemon juice. Simmer till it is the consistency of jam. Probably around 30 min. Don't let the heat get too high, and stir occasionally.
Japanese jam recipes don't call for pectin or other jelling agents. I don't know if this makes our (Japanese) jam less healthy because we simmer the heck out of the berries and fruit to reach jam consistency...or more healthy because it is just berries/fruit and sugar/honey. Hmmm. But, as I can't get the jelling agents easily - Japan style it is.
I did notice many other ginger jam and jelly recipes on the English Internet. Some add fruits such as pears or apples to the jam. This sounds yummy to me, as I love to use the ginger syrup, left over from the candied ginger I made, with a spoonful of applesauce in a cup of hot water.
I think I am just TOO into ginger root. But, if you have another way to use it...PLEASE share!
Sue, I hope it helps your hubby get over his flu! No fun!!!
5 years ago