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Healthy
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Meat and poultry
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Ginger jam

by
Andy Waters
Ginger jam

PT50M

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Ingredients

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Equipment

  • Sterilised jars

Method

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1
For the ginger jam, peel and roughly chop the ginger in a food processor until you have 100g of ginger pulp in total
2
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
3
Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months
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Andy Waters
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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