Farmhouse Ginger Jam

Yield: 4 half pints

Use traditionally or try this with roasted meats or fish

1 ½ cups chopped, peeled fresh ginger
2 cups water
2 T. lemon juice
3 cups sugar
1 pouch liquid pectin (3 oz)

Combine the ginger root, water and lemon in a large saucepan. Bring to a boil, stirring constantly. Reduce the heat to low; cover and cook ginger until tender, about 30 min., stirring occasionally. Stir in sugar and return to boiling. Stir in pectin quickly. Return to a full boil and boil exactly 1minute, stirring constantly. Remove from heat. Skim off foam, if necessary. Ladle unti hot jars, leaving ¼ inch headspace. Wipe rims, adjust lids and rings. Process 10 minutes in a boiling water bath.

Quick tip: Small pieces are most tender, or use young ginger or stem ginger. Avoid the large woody roots (if you must – extract the juice by pouring water over grounds roots in a jelly bag.

Source: Country Living Mornings Cookbook