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

Item 1 of 1

Preserve
easy
4
50 minutes

★ ★ ★ ★ ★

Not yet rated

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

discover more:

Ginger Recipes

Ingredients

Metric

Imperial

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

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

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.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

Search by ingredient, dish or cuisine