Ginger jam

Name: Ginger jam
Total time: 50 min
Ingredients: 250g of stem ginger; 125g of caster sugar; 125ml of water; 1 green chilli, small

by Andy Waters

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Preserve
easy
4
50 minutes

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Follow Andy Waters' simple ginger jam recipe and you will be left with a ready-made accompaniment that will keep for a few months. It is the perfect partner to white fish and also goes nicely with chicken and pork.

First published in 2015

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Ginger Recipes

Ingredients

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250g of stem ginger
125g of caster sugar
125ml of water
1 green chilli, small

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Equipment

Sterilised jars

Method

For the ginger jam, peel and roughly chop the ginger in a food processor until you have 100g of ginger pulp in total

250g of stem ginger

Place the ginger in a saucepan with the sugar and water. Bring to a simmer and cook gently for 30-45 minutes until slightly thickened. Add the minced chilli 10 minutes before taking off the heat

125g of caster sugar
125ml of water
1 green chilli, small

Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months

First published in 2015

DISCOVER MORE:

Ginger Recipes

Andy Waters

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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