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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Sometimes I am sent items to feature as part of a post and these will be clearly mentioned as part of each post.Everything else is bought by myself. Any sponsored or collaboration posts will be clearly marked. Each post is my own content and all opinions are honest.