Summary Of Ways To Make Super Delicious Ginger Jam

Ginger jam is said to have originated and is a specialty of Hue. This is a kind of jam that is not only delicious in taste but also beneficial for health, for those with indigestion and stomach pain, ginger jam is very suitable. In addition, with the good properties of ginger will help users: relieve arthritis pain and reduce blood cholesterol; detoxification, anti-inflammatory for the body; sedative; low blood…

What is the effect of ginger jam?

Ginger jam is a snack on Tet holiday. On chilly spring days, along with banh tet cakes, there is a plate of warm, fresh yellow ginger jam that will make the Tet atmosphere even more complete.

Besides, ginger jam is also very beneficial for health and digestive system because of its warmth, reducing cough. Eating from 10 to 15 grams per day has a warming effect and stimulates digestion. Ginger jam has the effect of detoxification, anti-vomiting, abdominal distension, flatulence, painful spasms, abdominal pain caused by irregular eating, used to prevent respiratory infections such as sore throat, cough, loss of voice.

Many studies have proven: ginger is a remedy for many different diseases. Ginger reduces pain, inflammation, is valuable in the treatment of arthritis, headaches, menstrual cramps, inhibits rhinovirus which is the virus that causes colds. In addition, ginger also inhibits some bacteria such as Salmonella, which cause diarrhea, and the protozoa Trichomonas.

At the same time, ginger also helps prevent stomach ulcers caused by non-steroidal anti-inflammatory drugs such as Ibuprofen and Aspirin.

However, in addition to those great uses, you also need to use ginger properly to avoid unwanted side effects.

Traditional ginger jam (aka dried ginger jam)

Dried ginger jam ingredients

– Fresh ginger: 2kg (Note when choosing ginger, you should choose plain or young ginger, if you choose old ginger, your ginger jam will be very spicy and fibrous)

– Fresh lemon: 1 fruit

– White diameter: 800g

– Salt: 2 tablespoons

– Vanilla

How to make traditional dried ginger jam

With ginger: you soak the ginger you just bought for about 20 minutes and then wash off the soil and sand. Then peel and slice thinly. Note: both chop and soak in a bowl of water with 2 tablespoons of salt available, then take out the basket to drain.

– Put ginger in a pot of water and cook for 2-3 minutes. Then drain the ginger juice and add new water to boil. This makes your ginger less spicy but more fragrant. Note: on the 2nd boil, you will squeeze the lemon into the pot to give your ginger a beautiful golden light. This is the secret to making beautiful white ginger jam that not all women know.

– Take out the ginger and wash it under running water 2-3 times to remove the sour taste of the lemon. Then, marinate ginger with sugar in a ratio of 2:1. For example, for every 1kg of ginger, use 500g of sugar.

– Let the mixture of ginger mixed with sugar rest for 2-3 hours for them to blend together.

Then, add the sugar-soaked ginger and stir-fry in the hot pan. Stir a few times for the ginger to cook evenly and absorb the sugar. Note: do not use high heat while sautéing ginger.

– When the amount of sugar water in the pan is not much and it is a bit thick, reduce the heat, use chopsticks to stir continuously and add vanilla to create aroma. When you see that the ginger is dry evenly, the white sugar crystallizes into each slice to form a delicious ginger jam, stir quickly a few more times and then bring the pan down.

– When the ginger jam has cooled, it can be stored in a sealed jar or bag in a cool, dry place, it will be used for a long time.

Video tutorial on how to make delicious and simple ginger jam

Soft ginger jam

Ginger jam ingredients

• Fresh ginger: 1kg (how to choose ginger is the same as above)
• Pineapple (pineapple): 1 fruit (about 500 gr, ripe)
• White sugar: 600g
• Fresh lemon: 2 fruits
• Alum: 5gr
• Vanilla
• Special 1 non-stick pan

How to make gummy ginger jam

1. With ginger: you also wash the sandy soil, scrape off the skin, slice, and just soak the ginger in a pot with the juice of 1 fresh lemon so that the ginger won’t turn black, then take out the ginger, wash it several times with water and then remove it. let dry.
2. With pineapple also washed, peeled, cut off the eyes, split into 4, cut off the pulp, diced.
3. Boil 2 liters of water with 5g of alum, then put the ginger in and blanch for about 10 minutes, this way the sticky ginger jam will have a much better clarity and flexibility, then wash it several times with water to remove the alum.
4. Mix ginger, pineapple, juice of 1 remaining fresh lemon and 600g sugar (or less depending on taste) and leave for 2-3 hours for sugar to dissolve completely.
5. Put the mixture in a non-stick pan, turn down the heat to make the ginger jam flexible, stir gently when the mixture boils, then add 2 vanilla tubes. Continue to gently stir until the ginger has a certain plasticity, clear, flexible, delicious, and sweet, then turn off the stove.
6. After the ginger jam has cooled, put it in a glass jar and store it in the refrigerator for later use.

Coconut-rolled ginger jam

Ingredients for coconut-rolled gingerbread

– Fresh ginger: 1kg

Pineapple (pineapple): 1 fruit (about 500 gr)

– White sugar: 150g

– Honey: 1 tablespoon honey (can be replaced with syrup or honey)

– Fresh lemon: 1 fruit

– Shredded dried coconut

How to make coconut soft ginger jam

With pineapple, you peel, remove the core, cut into pieces, then mince or grind slightly. Squeeze out the water. As for ginger, peel, wash, thinly slice, boil briefly in boiling water for 3 minutes, pour into a basket to drain.

– Put the ingredients: pineapple, ginger, sugar, lemon juice in a pot/pan on the stove over medium heat for 10 minutes. Then lower the fire continue to slug.

– When the water starts to thicken slightly, add the malt. At this time, often stir to create a plasticity and so on until everything is combined into a dry, sticky mass, then turn off the stove.

– Let the ginger jam cool, then roll the small ball over the desiccated coconut to complete.

– Put the ginger jam in a jar, store it in the refrigerator.

Today, FoodVN brings you 3 different ways of making ginger jam from traditional to novel. Wish you success when starting to make jam for the upcoming Tet holidays!