Ginger jam
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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.
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Ingredients
Metric
Imperial
- 250g of stem ginger
- 125g of caster sugar
- 125ml of water
- 1 green chilli, small
Equipment
- Sterilised jars
Method
1
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
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
- 125g of caster sugar
- 125ml of water
- 1 green chilli, small
3
Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months
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