TOP 9 delicious recipes for lemon and ginger jam for the winter

Citrus fruits are an integral part of the human diet in winter, as they have a valuable chemical composition that helps strengthen the immune system. Tandem with ginger allows you to make not only a tasty, but also incredibly healthy delicacy, because ginger is not inferior to them in terms of usefulness. Making jam from lemon and ginger is not a difficult recipe, and the end result is a wonderful dessert.

Specifics of making ginger jam with lemon for the winter

Despite the fact that lemon is a fruit of the winter season, almost everyone prefers to create sweet dessert preparations. There are some specifics to making jam:

Harvesting using different methods: with and without skin.
Dessert with skin has a number of necessary properties, since it contains a large proportion of necessary substances and vitamins, especially vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food ) WITH.
A variety of such sweets is jam without skin. Why is this option sometimes preferred? This jam does not have the corresponding bitterness that the skin gives, but at the same time the cooking process is accelerated.
If you soak the lemon in boiling water for a couple of minutes, the jam will be less bitter.
It is not recommended to twist the jar after closing the lid. When it comes into contact with iron, vitamin C (a low molecular weight organic compound of relatively simple structure, necessary for all living things) C oxidizes.
To ensure that the jam turns amber and the lemon pieces do not lose their integrity, they need to be poured with hot sweet syrup and left to brew for several hours without boiling.

How to choose the right products?

Some housewives use fruits that begin to deteriorate to make jam, hoping that the bacteria will die during heat treatment. But you need to be careful with such fruits; you should get rid of them. Ginger also needs to be carefully examined.

For production it is recommended to use:

the freshest lemon fruits with clean, intact skin and natural color;
When choosing, you need to pay attention to the weight of the fetus. The lightness of the fruit indicates that it has been picked a long time ago and has already lost water; it may also turn out to be half-empty inside;
The stem of the lemon must be fresh; if it is dried out or wrinkled, the fruit has been plucked for a long time;
the ginger root should be dense, not wrinkled, have a narrow skin and there should be no signs of mold in the folds;
ginger must have the appropriate smell; for this you need to lightly pick the root.

Preparing containers

For cooking, it is recommended to use a container with a thick bottom. In a container with thin walls and bottom, the lemon mixture will burn. If the jam is locked for long-term storage, the containers must be sterilized using any convenient method: in the oven or microwave, or steamed. It’s worth keeping in mind that jam jars must be dry, otherwise it will spoil and ferment.

Manufacturing methods

There are many variations of this sweet dessert, because every housewife tries to make her own unique culinary masterpiece.

Traditional recipe

The traditional recipe is basic. Other varieties of this delicious sweet are prepared on its basis.

ginger - 50 g;
sugar - 550 gr;
water - 150 ml;
lemon - 6 pieces.

Pour the bubbling liquid over the citrus fruits for 10 minutes.
Pour the sugar into a saucepan, add water, and boil the syrup.
Drain the water, cut the lemons into thin rings or half rings, place in the bubbling syrup, and let steep for 2-3 hours.
Peel the ginger, finely chop or grate.
Place on the chopped fruits, boil for half an hour, and place in prepared containers.

Option with honey

When heated, honey loses its beneficial properties, which is why there is no heat treatment in the honey recipe.

honey – 450 gr;
lemons – 5 pieces;
ginger – 45-55 gr.

Soak the fruits in boiling water for 10 minutes. Drain the water and dry it. To prevent the jam from fermenting, all ingredients must be dry.
Finely chop the lemons.
Peel the ginger, grate and add to the citrus fruits.
Add honey and stir. If the honey is watery, stirring once is enough. If you use hardened honey, when the lemons release their juice, mix well again so that the honey is one hundred percent dissolved.
Place into unstained jars and refrigerate.

With vanilla

To give the jam a pleasant vanilla smell, it is recommended to add vanilla extract 5-10 minutes before the end of the cooking process. For the set of ingredients indicated in the traditional recipe, you need 0.5 teaspoon of extract.

With lime

This citrus fruit can completely replace lemon, only the jam will be slightly sour. In the standard recipe, lime is added to the basic recipe with lemon. If desired, you can add a sprig of mint 10 minutes before the end of cooking.

lime – 250 gr;
lemon – 450 gr;
sugar – 550 gr;
ginger – 60 gr;
water – 140 ml.

Wash the citrus fruits and pour boiling water over them for 10 minutes. Drain the water and cut into half rings.
Add sugar to water and cook syrup. Add chopped citrus fruits. Let it brew.
Peel the ginger root and grate it. Add to citrus fruits. Boil for half an hour, place in prepared containers.

No cooking

This jam should be stored in the refrigerator.

lemon – 450 gr;
sugar – 450 gr;
ginger – 50 gr.

When making, you should follow the recipe with honey. Place in jars only after the sugar has dissolved one hundred percent.

With dried apricots

Colorful dried apricots will give the finished dessert a wonderful look and add sweetness. The jam is prepared according to the traditional recipe. Wash 240 grams of dried apricots, dry them, cut into small cubes. Add to the lemon mixture along with grated ginger.

With bananas

This kind of jam can be called “five-minute”: it cooks very quickly.

banana – 240 gr;
lemon – 450 gr;
ginger – 65 gr;
sugar – 500 gr.

Pour the bubbling liquid over the lemons for 10 minutes.
Peel the bananas.
Cut the fruit and ginger into pieces, place in a blender, and chop.
Place in a saucepan, add sugar, and let steep for 2-3 hours.
Boil for 5 minutes. Divide into prepared jars.

Recipe for meat grinder

To make such jam, a traditional set of ingredients is used. The finished dessert is jam.

Pour boiling water over lemons for 10 minutes.
Peel the ginger.
Grind all the ingredients using a meat grinder and add sugar. Leave for 1-2 hours.
Boil for 5 minutes, place in prepared container.

How to store lemon-ginger jam?

This jam does not require any special storage conditions. After the jars have cooled, they need to be placed in a cold, black space. Under these conditions, it can be stored for 2-3 years.

The jam can be stored at room temperature for one year. Jam without heat treatment is stored strictly in the refrigerator.

Ginger jam - ginger jam recipes

Recently, products with exotic tastes have become popular. These products include ginger root, which contains a lot of microelements, vitamins and helps maintain a slim figure.

There are many recipes for using ginger root. You can use it to create a hot sauce, a tonic cocktail, or simply add it to baked goods to add a unique spice.

Traditional ginger jam recipe

A savory delicacy made from ginger is jam - sweet, spicy, it will amaze guests and household members with its taste and smell. Exotic versions of this sweet include ginger root jam.

To implement this recipe, you do not need any special products or cooking skills.

Ingredients for ginger jam:

Ginger root – 200-250 g;
Lemon – 1 piece;
Sugar – 400-500 gr.

Production in stages:

Before cooking, wash the ginger root, remove the outer skin, and cut into rings 1-2 mm wide.
Place the chopped ginger in a bowl or pan and cover with cool water. Leave everything to sit for 2-3 days, while doing this you need to change the water from time to time, at least 3 times a day - this will free the ginger root from the pungency, and the jam will truly turn out to be a dessert treat, and not a delicacy for lovers of spicy things.

Ginger jam according to the traditional recipe has a catchy taste and quite a bit of spiciness, while at the same time having a rich sweet citrus flavor.

This jam will be a very exciting addition to a cool cup of tea in the winter or to your favorite pastry for dessert.

Ginger jam with dried apricots

It is worth paying attention to the recipe for making ginger jam with a note of fruity taste - this will provide an unrivaled diversification of the traditional ginger jam recipe.

Of all the abundance of options for a secret additive, dried apricots will add special softness and sourness. So, to make ginger jam with dried apricots you will need:

Ginger root – 200-250 g;
Sugar - 150-200 gr;
Dried apricots – 1 tbsp;
Lemon - 1 pc.

We wash the ginger root under running water, peel off the outer skin, and cut into thin rings, no more than 2 mm wide. Place the ginger rings in a saucepan and fill with cool water.
Place the pan with ginger in a cold space for 3-4 days. During these days, you should definitely wash the ginger a couple of times a day and change the water in the pan. This way the spice will come out of it, and the jam will turn out sweet and tender.
After soaking the ginger, on the day of making the jam, rinse it well and soak the dried apricots in cold water for 3-5 hours.
After soaking, cut the dried apricots lengthwise so that one piece yields two pieces of dried apricots.
In the pan where the ginger was soaked, after rinsing it again, put the dried apricots and sugar. Mix everything well, you can add about ½ cup of water, in which the dried apricots were soaked, if you think that the mixture is a bit dry and the sugar does not form a syrup.
Place the pan with the ginger mixture on low heat and, stirring frequently, bring everything to a boil. Then remove from heat and let cool naturally.
After cooling, after 2-3 hours, put the pan on the fire again and bring to a boil, then let it cool and brew. We repeat this 2-3 times.
When boiling, squeeze lemon juice into the jam. You can also chop the lemon itself without zest and add it to the jam.
When the jam with lemon juice boils, it can be placed in sterilized jars and tightly closed for storage.

Dried apricots in ginger jam will add softness to the taste and highlight the rich taste of ginger and sweet syrup. The jam itself has a catchy sunny yellow color; translucent slices of ginger and dried apricots will give you a warm summer mood.

Ginger jam can not only be served in a bowl along with berry and fruit jams, but also added to other desserts: ice cream, creamy mousses and pastries.

Ginger jam for weight loss

A jam that is unusual in taste and production method is ginger and honey jam.

Requiring no cooking, it miraculously retains all the benefits of the ingredients and therefore is not simply understandable as “ginger jam for weight loss.” To make “miracle jam” you will need:

Ginger root – 200-250 g;
Honey – 250 gr;
Lemon – 2-3 pcs.

Wash the ginger thoroughly and remove the outer skin. The peeled root needs to be very chopped: this can be done in a meat grinder or blender.
Wash the lemon well, remove the seeds, and grind in a meat grinder or blender.
In a deep bowl, mix the ingredients: chopped ginger root, lemon and honey. Because all the ingredients are finely chopped, they will acquire a homogeneous thickness in honey consistency and within a few hours they will become saturated and acquire a uniform taste.
Let the mixture sit for 3-4 hours, stirring it occasionally.
Place the jam from the bowl into sterilized jars and close tightly for storage in a cool place.

Such “live” jam, which does not require heat treatment, is stored no worse, and it retains incomparably more usefulness and freshness.

You can enjoy this sweet delight with a special note of ginger without fear of harm, because it contains honey, not sugar. In addition, such jam will help with winter colds or spring vitamin deficiencies.

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Ginger and lemon jam

Description

Unusually delicious ginger and lemon jam . It can be put into tea, spread on a sandwich or added to baked goods. It will be an ambulance for your immunity, because it is a good prevention of colds. I will show you how to prepare ginger and lemon for colds .

Ingredients:

0.5 kg. ginger root

You need to choose younger ginger - the smaller one, because mature ginger is very fibrous and hard inside - it is not suitable for jam!

Lemon with ginger - how to make healthy jam:

1. Ginger and lemon must be washed and dried well. Then we cut off the tails of the lemons. We peel off the skin of ginger; an ordinary vegetable peeler works well with this.

2. Then cut the lemons into thin crescents and the ginger into slices (the thinner the better). Place everything in a saucepan and add sugar.

3. Stir this whole fragrant mixture and put it on medium heat, the sugar will immediately begin to melt and the ginger and lemons will give juice. As soon as the jam begins to bubble, let it simmer for 5 minutes, stirring constantly, at which point it will acquire its own unique taste. Remove from heat and let cool in the pan.

4. Then put the healthy jam into jars and store in the refrigerator.

Ingredients:

{Instructions}:

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The lemon and ginger jam came out with an extraordinary taste - a little bitter and slightly spicy from the ginger.
We are accustomed to simply sweet jam, but this jam is very different from ordinary jam. It will help very well with colds, especially if you drink hot tea and a little honey along with it. UUUUUMMM. YUMMY.

A very tasty jam made from ginger and lemon came out. Just right during a cold!

Yeah, I cook it specifically during colds)

I make much less, two lemons per 200-250g of ginger, everything is washed and cleaned naturally, I cut it into pieces and put it through a meat grinder. And I cook it the same way for 5 minutes. I think that the taste and plazny characteristics remain the same as with tenderloin.

I forgot to write that you need to add as much sugar as there are squeezed lemons and ginger. I have a small plate, which means there is only one plate of sugar.

Maria, thanks for the comment. The ratio of lemon, ginger and sugar can be determined according to your own taste. You can either cut it or pass it through a meat grinder - you noticed correctly. But as for me, it’s convenient to put chopped jam in tea. But what has been passed through a meat grinder is very comfortable to spread on bread. Experiment!

A good recipe for lemon and ginger jam! I absolutely respect ginger and add it to almost every dish as a ground seasoning. And this kind of jam is perfect for winter! Thank you!

Ginger and lemon jam

Description

Ingredients:

0.5 kg. ginger root

You need to choose younger ginger - the smaller one, because mature ginger is very fibrous and hard inside - it is not suitable for jam!

Lemon with ginger - how to make healthy jam:

1. Ginger and lemon must be washed and dried well. Then we cut off the tails of the lemons. We peel off the skin of ginger; an ordinary vegetable peeler works well with this.

2. Then cut the lemons into thin crescents and the ginger into slices (the thinner the better). Place everything in a saucepan and add sugar.

4. Then put the healthy jam into jars and store in the refrigerator.

Ingredients:

{Instructions}:

Publish a post on social networks

We recommend reading:

Add a comment ↓

A very tasty jam made from ginger and lemon came out. Just right during a cold!

Yeah, I cook it specifically during colds)

I forgot to write that you need to add as much sugar as there are squeezed lemons and ginger. I have a small plate, which means there is only one plate of sugar.

A good recipe for lemon and ginger jam! I absolutely respect ginger and add it to almost every dish as a ground seasoning. And this kind of jam is perfect for winter! Thank you!