Ginger Jam

Ginger Jam

Ingredients:
1 pound (approximately) fresh ginger root
2 tablespoons lemon juice
1 3/4 ounce package powdered fruit pectin
5 cups granulated sugar

Directions:
Remove outer skin from ginger root and cut ginger into 1−inch thick slices. Place in a 5 quart
microwave−safe casserole and fill 3/4 full with cold water. Microwave on HIGH (600−700 watts) 25
minutes (it should boil for 15 minutes and will take about 10 minutes to reach boiling point). Drain
ginger in colander. Return to casserole and fill 3/4 full with cold water. Microwave on HIGH until
ginger is tender−crisp and can be pierced with a fork, about 45 minutes. Let stand, covered, about 10
minutes.
Drain in colander, return to casserole and fill 3/4 full with fresh cold water. Let stand 15 minutes, then
drain well. In food processor or by hand, chop ginger until it is the size of rice grains. Do not puree.
There should be about 2 1/2 cups of chopped ginger. Place it in the casserole. Add 1 cup cold lemon
juice and fruit pectin. Microwave on HIGH until mixture comes to a full boil, about 5 minutes.
Immediately stir in all sugar. Continue cooking on HIGH until it reaches a rolling boil. Allow it to boil
hard for a full minute. Remove from microwave and use a metal spoon to skim off any foam that might
appear on the top.
Immediately ladle into hot clean jars, leaving 1/4−inch space at top. With a damp cloth, wipe jar rims
clean and add lids. Jars should then be covered with hot paraffin and sealed with hot lids or freeze.
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