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Ginger Jam

  • Author: Sarah
  • Yield: 4 cups 1x


A sweet and spicy jam that is perfect with savory dishes.


  • 2 cups grated ginger
  • 2 cups water
  • Juice and zest from 2 lemons
  • 2 cups sugar
  • ¼ teaspoon butter


  1. Wash, peel, and grate ginger into fine threads.  Peeling ginger is easiest with the edge of a spoon. Place ginger into a heavy bottomed 2 quart saucepan.
  2. Add water, lemon juice and zest.  Stir in sugar until it is fully dissolved.
  3. Put pan over medium heat and  bring to a rapid boil.  Add butter to prevent foaming.  Cook till jam reaches 220°F on a candy thermometer.
  4. Remove from heat and skim off any foam, until the surface of the jam is clear.
  5. Spoon into sanitized jars. Cover with 2 part lids.  Seal jars in a boiling water bath for 10 minutes. Remove from boiling water bath and allow to cool completely.  Label and date.

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