Ginger apple jamWednesday, November 04, 2015
This little jar and a half of wonder came about quite by chance. I was searching for a recipe for marmalade with ginger (I still haven't yet made that) and I happened across this very straightforward recipe for ginger jam which intrigued me but also rang alarm bells in my head. We use fresh ginger fairly regularly and it's wonderful stuff; fragrant and strong. After a bit of thought I decided to go ahead with making a variation on the recipe.
My ratios were completely different to those advised:
- 2 medium bramley apples (peeled and cored)
- 150g of fresh root ginger (peeled and grated)
- 250ml granulated sugar
- 250ml water
I've been eating this pot of goodness over the past week; a teaspoonful in my porridge for breakfast has made for a perfect autumnal breakfast.
However, next time I make this I'll up the ratio of apples to ginger. Maybe 4 apples or 6 apples to the 150g of ginger. The batch I made was strong enough (although nothing compared to the recommended ratios of what would have been rocket fuel).