Ginger apple jam

Wednesday, November 04, 2015

ginger apple jam
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 carefully chopped the apple into neat little cubes but I needn't have been so precise as the apple all merges into one soup like goo. The smell was incredible. Once boiling I reduced the temperature to 1 (out of 6) on the hob for a gentle simmer for 45 minutes before pouring into sterilised jars.
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).
Sophie



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2 comments

  1. The original MUST be a misprint- that should be 50g not 500g, surely? I misread a recipe which included capers once. It said 1oz, but I read it as 10oz. I only had 5oz in the jar, so tipped the lot in. It was AWFUL!! I will try out YOUR recipe though, thanks!

    ReplyDelete
  2. That sounds like an awful lot of ginger, I agree, it has to be a typo...

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