Ginger jam is very popular in the east and in England called “chow-chow”. To join this culinary tradition is very simple and useful, besides, it is a way to diversify your breakfasts or homemade pastries..

jam из имбиря

The benefits of ginger jam

In jam, almost all the important and useful substances that are in the raw product are stored. The main plus of ginger jam is an immunomodulatory property. Those who include ginger in their diet often enough, reliably protected from diseases and colds.

In addition, the root perfectly cleanses the body of accumulated toxins and prevents the development of bad bacteria and putrefactive processes. For such a cleansing effect, this jam is allowed even when dieting..

It also promotes blood circulation, as it tends to dilute it. It improves brain and muscle function. A spoonful of jam well helps with toxemia in women, with nausea and motion sickness, the so-called “seasickness”.

Ginger fights parasites, supports the work of the gastrointestinal tract, eliminates migraine, is used to treat infertility, promotes weight loss, improves skin condition, etc. In general, there are about 400 different substances in ginger jam that beneficially affect the entire body.

Are there any contraindications for use?

Since ginger is a very strong natural substance, you need to be careful with it. If there is any damage to the mucous membranes, for example, the mucous membrane of the stomach or mouth, it is better to refuse to use.

Inflammatory processes in the liver and urolithiasis are contraindications to the use of ginger jam. People with poor blood coagulation should be careful.

In the first trimester of pregnancy, the root can be consumed in small quantities, but in the second and third, doctors insist on abandoning the product. This also applies to the lactation period, so as not to change the composition and taste of milk. Children under two years should not give this jam, otherwise you can provoke an allergic reaction.

People who have suffered a stroke or heart attack, as well as those who take sugar-reducing drugs should reduce the use of ginger to a minimum. With hemorrhoids, it is also better to abstain. Of course, in the presence of allergy or individual intolerance, even a small part of the spine can lead to serious reactions and consequences..

Traditional recipe
Recipes оригинального имбирного варенья
Ingredients amount
lemons 1 PC.
Sahara 460 g
ginger root 250 g
Time for preparing: 300 minutes Calories per 100 grams: 244 Kcal

Cooking ginger jam:

  1. Wash the root, peel off the peel, then cut into rings. In thickness, they should not exceed two millimeters; to clear
  2. Transfer the circle to the pan and pour them with cold water. Leave at least two days to stand. Be sure to change the water at least three times a day to reduce the urgency; to rub имбирь
  3. Thoroughly wash the lemon, then cut it in the same circles with the peel;
  4. Drain the ginger, rinse it again;
  5. Next, put lemon rings on top of it and sprinkle everything with sugar; add сахар
  6. Stir gently so as not to break the product rings. You can do it by hand;
  7. Let it brew for about an hour so that the sugar can melt a little and the syrup will turn out below;
  8. Rearrange the pan on the stove and turn on the minimum heat. Let the contents boil. During this time, it is necessary to frequently and just as gently mix with a wooden spatula; to boil
  9. Then give food to products no more than fifteen minutes. Turn off and allow to cool right in the pan;
  10. Repeat the process with heating at least two, maximum four times, so that the ginger becomes almost transparent; ginger варенье проварить
  11. At the end of the last heating, it is not necessary to cool the mixture. It should be immediately transferred to sterilized jars and closed. Keep in a cool place.

Lemon, Ginger and Honey Jam

  • 7 cm ginger root;
  • 3 lemons;
  • 240 ml of honey.

Time: 2 days.

Calories: 121.

Cooking process:

  1. Wash lemons, you can use a brush for this;
  2. Peel off the washed root;
  3. Cut both products into arbitrary slices, and the lemons should be cut with the zest;
  4. Put the food in the bowl of a blender and grind them into mashed potatoes;
  5. Next, the mass should be placed in a small clean jar and pour the whole lemon here. Stir well with a spoon;
  6. Keep in the fridge. Before use, let stand for at least two days, so that all the ingredients absorb the sweetness of honey.

Oranges jam with ginger

  • 160 g of ginger;
  • 220 ml of water;
  • 4 lemons;
  • 2 oranges;
  • 1400 g of sugar.

Time: 45 min.

Calories: 229.

Cooking stages:

  1. Thoroughly wash the citrus, and then trim them on both sides at the ends;
  2. Cut them lengthwise and then cut them into half rings, not too thin. Pull out all the bones;
  3. After that, cut into smaller pieces, you can simply cut each slice into three parts;
  4. Then grind in a blender or mince;
  5. Next, transfer to the pan and pour water here, stir;
  6. Allow to boil over low heat and then boil for two minutes;
  7. Pour sugar, stir. Wait again until the mass boils, and then weary it for fifteen minutes, constantly disturbing;
  8. Remove from heat and set aside;
  9. Peeled ginger root should be cut into small pieces, and then turned into mashed potatoes using a meat grinder or blender;
  10. Put it in an orange mass, stir and spread on clean and dry jars. Put in the fridge. Serve on the same day.

Apple jam with ginger

apple варенье

  • 950 g apples;
  • 0.2 l of water;
  • 2 lemons;
  • 1 ginger root;
  • 950 g sugar.

Time: 2 hours.

Calories: 178.

Cooking principle:

  1. Washed apples must be cut into slices, the core must be cut out;
  2. Wash the lemons, then remove only the yellow part of the peel;
  3. After that, cut citrus into small straws, squeeze the juice;
  4. Sugar and water to put in a saucepan and cook syrup from them. That is, boil the mixture and wait until all the sugar has melted;
  5. Then add the zest, apple slices, lemon juice, mix;
  6. Purified ginger root, not too big, must be grated and added to the rest of the ingredients. Grated mass should be no more than three tablespoons;
  7. Put everything on the fire again and cook until the mass becomes thick. You should periodically shake the contents in a skillet, remove the foam formed with a spoon. In general, you need to keep on fire for about half an hour;
  8. After that, you can lay out on clean banks. If you want the apple slices to be more transparent, you can warm them again on the stove for half an hour, but only after they have cooled down after the first cooking. And you can repeat the procedure one more time..

Apple and zucchini jam with ginger

  • 0.1 kg of ginger;
  • 1100 g of sugar;
  • 1200 g zucchini;
  • 90 ml of lemon juice;
  • 170 g apples.

Time: 1 h.

Calories: 181.

How to cook:

  1. Remove from the zucchini peel. If there are bones, they need to be cleaned with a spoon. Next, grate large fruits or just skip through a meat grinder;
  2. Apples free from the core, but the peel is not cut. They also need to be minced;
  3. Peeled ginger root should be rubbed;
  4. All these components must be transferred to the pan along with the juice of lemon. This amount takes about two lemons;
  5. Over medium heat bring to a boil, while often need to interfere with the ingredients. Next, add sugar, mix again and wait until it is completely dissolved;
  6. After that, make the maximum fire and cook the mixture for no more than twelve minutes, not forgetting to stir, so as not to burn;
  7. After that, turn off the fire, remove the foam with a spoon and immediately spread it on clean, warm cans..

Diet recipe

  • 220 ml of honey;
  • 260 g of ginger.

Time: 10 min.

Calories: 194.

Cooking method:

  1. Wash the spine and release it from the peel;
  2. Then grind it with a meat grinder or blender;
  3. After that, mix the grated mixture with honey and store in a refrigerator under the lid. It’s impossible to keep such a product for a long time, otherwise honey may start to ferment.

Ginger jam with tomatoes

  • 70 g of ginger;
  • 1 onion;
  • 15 g sugar;
  • 0.5 kg tomato;
  • 3 garlic cloves.

Time: 1 h 10 min.

Calories: 38.

How to cook:

  1. Peel the onions and garlic, then finely chop both products;
  2. Ginger, too, to clean the skin, then finely rub it;
  3. Washed tomatoes must be cut into small cubes, and the stem must be cut;
  4. Put the ingredients in a saucepan and put on the fire, add a little salt and mix with the sugar;
  5. Wait for boiling, and then keep on a small fire for about twenty minutes, not more;
  6. Allow the mixture to cool, then pour it into cans and store in the refrigerator..

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Lime, Ginger and Spice Jam

  • 5 g of cardamom;
  • 0.9 kg of lime;
  • 4 buds clove;
  • 0.5 kg of brown sugar;
  • 5 g hot peppers;
  • 90 g of ginger;
  • 5 g cumin.

Time: 1 month.

Calories: 137.

Cooking process:

  1. Dissolve lime in boiling water to remove wax on the zest;
  2. Then, together with the peel, cut them into circles, sprinkle with a pinch of salt and mix;
  3. Leave for an hour, then fill them with sugar and leave overnight;
  4. Drain the formed juice into a saucepan and add cardamom, cumin and cloves to it, put on the fire and wait for boiling, boil for about five minutes and then remove from the fire;
  5. Peeled ginger should be grated, add it to the syrup along with ground hot pepper, stir it;
  6. Whole limes are arranged in jars and filled with syrup, closed and removed for five days in a warm place, and then for a month in the pantry.

Ginger Jam and Plums

  • 0.1 l of water;
  • 40 g of ginger;
  • 1 kg of sugar;
  • 3 sticks of cinnamon;
  • 1 kg of plums;
  • 6 star starfish.

Time: 3 days.

Calories: 207.

Cooking Method:

  1. Wash the plums and pull the stones out of them. It’s easier to make it from ripe fruits. After that, cut them in half;
  2. Peeled ginger root should be cut into very thin slices;
  3. Put ginger in a skillet, add sugar and pour water, put on the stove and cook the syrup. When the grains dissolve and the mass boils, it needs to be poured over the plums;
  4. Next to the plums, you need to add the badian and cinnamon, stir and put on fire. Wait for boiling, while the basin or pan should be shaken periodically;
  5. Boil for half an hour over medium heat, remove all the foam;
  6. Allow to cool and pull out cinnamon sticks and star anise. After that, pour into banks, store in the pantry or refrigerator. You can additionally put two star aniseas in each jar and cinnamon sticks. You can eat in three days.

Useful tips

The less heat treatment of jam, the better all the useful elements of products are preserved. But then the shelf life of the treat is significantly reduced and it is better to do it in the fridge or on the cold balcony..

The foam from the jam is always removed, because then it turns out transparent, without white inclusions in banks. The latter, by the way, must always be sterilized to remove bacteria. If they stay, the jam will quickly ferment..

Ginger jam is original, fragrant and very useful during the cold season. Literally, a spoon a day will save you from all viruses and bacteria and give you a good mood.!