Use a trivet under the pot.
Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
Add the lemon juice and rind.
Weigh,rough chop the ginger and add to apples.
Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
Bottle in sterilised jars.
te: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig
ugar, minced candied ginger, cream, ground almonds and pear brandy or nectar
lour, sugar, baking powder and ginger and cut in the butter
Preheat the oven to 425\u00b0F. Place pear, ginger, granulated sugar and 1/2 cup water in a medium saucepan on low heat. Cook for 5 mins, until sugar dissolves. Increase heat to medium and cook for another 5 mins.
Divide pear mixture among six 1-cup ramekins or ovenproof dishes. Combine remaining ingredients in a food processor. Process until mixture resembles breadcrumbs. Sprinkle oat mixture over pears.
Bake for 20 mins, until top is golden. Serve with ice cream.
he figs, sugar and ground ginger into a large non-metallic
oss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon
f the syrup. Cut each pear half into 4 pieces.
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
water, lemon flesh and grated ginger into a heavy-bottomed saucepan
If canning the jam, prepare your canning jars and
he skillet. Add onion and ginger. Cook for 1 minute. Add
n the bottom of the jam and jelly maker.
Top
Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes.
Add sugar and cook, stirring, until dissolved.
Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
Cool jam to room temperature, then stir in lime juice and cilantro.
Jam can be made 2 days ahead and chilled, covered.
Stir in lime juice and cilantro just before serving.
sugar, lemon juice, lemon zest, ginger and salt in a medium
Combine the figs, sugar, water, lemon, and ginger in a slow cooker.
Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
Remove the lid, turn the cooking temperature to HIGH, and cook 2-3 hours longer, until the jam reaches your desired consistency.
Ladle the warm jam into clean spring-top glasses (or use screw tops with new lids); let stand until cool.
Store, covered, in the refrigerator for up to 2 months.
OR spoon into small plastic storage containers and freeze for up to 2 months.
Combine all ingredients in a pitcher, stirring until Splenda dissolves. Serve over ice.
*Note: Gigner juice comes in tiny bottles in the juice or spice aisles at grocery stores. If unavailbale, peel and chop a 3-inch piece of fresh ginger, then squeeze the pieces through a garlic press to collect the juice.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Stir rhubarb, sugar, ginger, and lemon juice in a
pineapples, habanero`s and crystallized ginger in a food processor and