The ginger harvest

I make a lot of preserves. It has taken time and repeated mistakes (aka 'experience') to learn that you can not possibly eat 30 jars of marmalade every year (and even if you could, probably shouldn't!). Even friends and family have a limit on how much sweet conserve they can consume. So... I decided small batches of things I am likely to eat is the way to go. Mostly, that means chutneys, pickles and ferments. This brown sugar ginger jam is so good however, that it has made the 'sweet' cut. I always run out, so am constantly looking forward to the next ginger crop. I also hesitate before I give a jar away... 

Most ginger jam recipes are actually a citrus marmalade with added ginger. This is the reverse. The lime adds a nice back flavour, but this recipe is all about ginger. 


Ginger jam recipe

3 x 250mL jars

Start this recipe a day ahead.

150g grated fresh ginger root soaked in 1.5L water overnight. I peel the ginger unless it is very young.

500g brown sugar (Rapadura sugar is an alternative with a lovely flavour. Don't expect to reach a firm setting point using it however, instead thicken until syrupy, jar, and keep in fridge. It will thicken as it cools.)

juice and zest of 3 limes


1. Simmer the soaked ginger and ginger water in a large pot for 1.5-2 hours.

2. Add the lime zest, lime juice and sugar. Stir until sugar dissolved.

3. Boil until setting point reached.

4. Jar hot into prepared sterilised jars.


This ginger jam suits a dark rye with a generous spread of butter.