Ginger Jelly

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Preparation Time: 70 minutes
Cooking time: 5 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 1
This recipe has been visited 1062 times

Ingredients:

Metric Imperial

100 gm(s) fresh ginger, scraped

0.5 pint water

6 tbsp(s) lemon juice

800 gm(s) sugar

75 gm(s) liquid pectin

From Helen Witty's "The Good Stuff Cookbook"

Posted by: Sarah Scott on 19 October 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

For serving with cold meats, or on toast. As a dessert, drop a spoonful into a bowl of thick Greek yoghurt. Fills 3 half-pound jam jars.

Slice the ginger roughly - no need to peel. Drop the slices into the liquidiser with the water and process until finely chopped - don't let it puree. Sieve, pressing to extract all the liquid. Discard the solids and let the liquid settle for an hour. Taking care to leave behind the starch sediment, transfer to a roomy pan; make up to 0.75 pint. Add the lemon juice.

Set the pan on a medium heat, bring to simmering point, and stir in the sugar. Bring to a rolling boil and add the pectin. Return it to the boil, and bubble for exactly 1 minute. Remove from the heat. Skim off any foam, and pour into sterilised jam jars (warm them first in the oven). Cover with circles of waxed paper and seal down tightly. Store in a cool cupboard. It'll keep for a year at least.