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This is my own original recipe. I love ginger - can never have enough ginger! I love that Robertson's Ginger Marmalade but it can be expensive, so I decided to invent my own ginger jam. Now I can have ginger jam whenever I want. This recipe has been published in "Getting Fresh In and Around Victoria: The Guide to Going Organic" by Elizabeth Levinson.
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1 cup finely chopped fresh ginger root
(or more or less to taste)
5-6 large apples
(tart-sweet crisp ones such as Prima or Jonagold)
2 cups apple juice
(or water if you don’t have juice)
6 cups sugar
1 tsp powdered ginger
(optional)
some chopped crystallized ginger
(optional) |
Peel ginger root and chop finely. Quarter apples, remove core and cut in chunks. Do not peel. Chop up finely in Cuisinart or by hand. In large deep casserole or other microwave container combine ginger root and apple. Stir in liquid (juice or water). Cook on high heat in microwave until all is tender (about 40 minutes or so). Add sugar and stir well until sugar is dissolved. Cook on high for at least another 20 - 30 minutes or until jam stage is reached. Add powdered ginger and crystallized ginger and stir. Let cool completely. Ladle into containers, seal and put in freezer. Makes about 8 cups.
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