Does anyone have a ginger jam recipe ???

[ellie j]

I was wondering if anyone has a ginger jam or marmalade recipe?? Would love one as this is  my absolute favourite and I have intolerances to many fruits used in jams  .

[andiesenji]

I have a recipe that is made with apple juice, is that one of the fruits that you can't have?

[judydawn]

Here's one elly j, not converted but you shouldn't have any problems. It's also got apple in it though.

[ellie j]

Thank you both but I need to steer clear of apple unfortunately ... maybe could try a lemon marmalade and replace some of the lemon with ginger I have never actually made jam before ( except 1 try with the EDC strawberry jam which is more like a sauce but we love it with the homemade yoghurt ) so I am clueless .... 

[andiesenji]

From your original post, I thought (wrongly, as it happens) that it would be citrus that would be a problem.

There are many recipes for ginger marmalade made with just lemon juice or in combination with lemons, oranges, or a combination.

I don't have any that are converted for the TMX but that should not be a difficult task.

I have tried numerous versions and have endless notes about the various recipes I have tried.
This Lemon/Ginger version  is the best of that variety and should be a cinch to convert.

For a plain ginger using only lemon juice, I use this one.

I've also made this one - using blood oranges instead of the lemons and limes - ( I used 5 blood oranges but included 2 tablespoons of lemon juice.)  The color of this one is incredible - a deep ruby red and quite clear.  Looks like stained glass on the plate.

I've owned Helen Witty's "Fancy Pantry" since it was first published in 1986 and her recipe for Ginger Marmalade was a favorite before the internet allowed the finding of others.  It is still produces an excellent result and one that is a favorite in my holiday gift baskets.  I have probably been asked for this recipe more than any of the others.
It is a particular favorite with some friends who are life-long tea drinkers - they put a spoonful in their tea cups or mugs, add the tea and don't use sugar - although some do use cream.  (one told me that cream works but milk will curdle)

In any event, these should get you started. 

[ellie j]

Thank you so much andiesenji that is so exciting ...will let you know how I go .. Funnily enough citrus is ok for me so these are perfect ... Thats interesting about the jam in tea, I drink my tea unsweetened but always have something sweet with it homemade bread toasted with butter and ginger marmalade is my favourite .. or maybe a scone .. 

[Rogizoja]

You should try Waatlemoenkonfyt. I remember my Mom making jars and jars of the stuff during the watermelon season using the leftover rind of the watermelon.

Waatlemoenkonfyt - Watermelon Preserve (recipe adapted from funkymunky.co.za)
1 watermelon
50ml bicarbonate of soda per 5 litres of water for 1 melon
1 kg sugar per 1 kg peel
2 litres water per 1 kg sugar
20ml lemon juice per 1 kg peel
pinch salt
2 thumb sized chunks fresh ginger, well bruised (per 1kg peel)

Slice melon, discarding soft flesh. Thinly peel hard green rind and discard. Cut remaining peel into chunks about 15mm (or whatever size you fancy), prick well on both sides and weigh pieces. Soak peel in bicarb solution for 12 to 18 hours. Rinse peel well and soak in fresh water for 2 hours. Drain and place pieces in boiling water, one piece at a time. Boil uncovered until just tender, test with a matchstick.
To make syrup, combine sugar, water, lemon juice, salt and ginger in a saucepan over low heat and bring to the boil as soon as sugar has dissolved. Place the peel in boiling syrup and boil rapidly until pieces are tender and translucent and syrup is thick.
Pack into hot, dry, sterilised jars, fill jars with syrup and seal immediately.

[ellie j]

Sounds interesting Rogizoja,
Will keep this recipe for next summer when watermelon is in season. Thanks for that 

[timfulford]

I have a ginger and marrow one which is really lovely....... just let me know. Tim