Tag Archives: ginger

Rhubarb and Ginger Jam

Rhubarb and Ginger Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 3 large lemons
  • 1.5kg (3lb 5oz) sugar
  • 30g (1oz) root ginger
Instructions
  1. Chop the rhubarb into 3cm (1 inch) long chunks and place in a wide bowl.
  2. Add the juice of the three lemons.
  3. Cover the rhubarb with sugar and leave it overnight. The sugar will soak up the juice and make the rhubarb slightly more firm.
  4. Transfer to a preserving pan.
  5. Hit the root ginger with a rolling pin or similar to bruise and break it.
  6. Add the ginger to the pan, and slowly increase the heat whilst stirring well.
  7. Make sure that all the sugar has dissolved before the jam reaches boiling point.
  8. Once the sugar has dissolved, bring to a good boil and keep boiling until it reaches setting point. A fast boil is ideal and will give better results than a slow boil.
  9. Once it reaches setting point, remove from the heat and transfer into warmed and sterile jars.
 

Ginger and Apple Jam

Ginger and Apple Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2kg (4lb 7oz) peeled and cored cooking apples
  • 700ml (1¼ pits) water
  • 1.5kg (3lb 5oz) sugar
  • 300g (10½ oz) finely chopped preserved ginger
  • 5ml (1tsp) of powdered ginger
  • 3 average size lemons
Instructions
  1. Peel and core the apples until you have 2kg of apple flesh.
  2. Cut the apple into slices and place in a preserving pan.
  3. Put the cores and peel into a muslin bag and place that in the preserving pan.
  4. Add the water and simmer gently until the apples and soft and pulpy.
  5. Remove and discard the bag of peel and cores.
  6. Use an electric blender or beater to reduce the cooked apple to a puree.
  7. Add the sugar, ginger and the juice from the lemons to the pan and mix well with the apples.
  8. Heat and stir well until all the sugar is dissolved.
  9. Bring to the boil and allow to continue boiling until it reaches setting point.
  10. Transfer to warmed and sterile jars, then seal well.
 

Apple and Spice Jelly

Apple and Spice Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2kg (4½ lb) apples
  • 1 litre (1.75 pints) water
  • 8 cloves or 2 heaped teaspoons of ground ginger or 2 heaped teaspoons of ground cinnamon
  • sugar
Instructions
  1. Roughly chop the whole apples – don’t peel or core them.
  2. Put the fruit and the spice in the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag – this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
  11. For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.