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 3 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