GINGER PRESERVE


Ingredients

1 lb (450g) Root Ginger
3 lb (1.4kg) Sugar
6 tbsp (90ml) Lemon juice
1 Bottle Certo

ginger preserve


Method
  • Peel the ginger and cut into 1⁄4” (6mm) dice.
  • Cover with cold water, bring to the boil, simmer for 5 minutes then drain.
  • Cover with fresh cold water, bring to the boil, simmer for 5 – 10 min. Drain well.
  • Transfer to a really large pan, add sugar and 14 fl.oz (400ml) water and the lemon juice. Heat to the boil with stirring, simmer for 5 minutes, and leave to cool for several hours, or overnight.
  • Add a small knob of butter to prevent foaming, bring to a full rolling boil and boil as fast as possible for 2 minutes. Remove from the heat.
  • Stir in the Certo. Allow to cool with occasional stirring for 5 – 10 minutes until on the point of setting.
  • Pour into warm jars, and cover in the usual way.

MAKES 5lb OF JAM