A spiced, slightly peppery jam that mellows the sharpness of fresh ginger in syrup. Traditionally eaten in small amounts during winter, this distinctive preserve adds warmth to tea and the breakfast table.
Peel the ginger and cut it into thin slices.
Blanch the slices in boiling water three times, changing the water each time to mellow their sharpness.
Make a syrup by boiling the sugar and water. Add the blanched ginger slices and simmer over low heat.
Add the lemon juice and cook until the syrup thickens. Important: The jam is ready when the slices are translucent and have absorbed the syrup. While still boiling, fill sterilized jars and seal them.
Important: To mellow the ginger’s sharpness, blanch the thin slices several times in boiling water, changing the water each time. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars while the jam is boiling and store in a cool, dark place.
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