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