Ginger jam

by Andy Waters
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servings4
50 minutes

Ingredients

  • 250g of stem ginger
  • 125g of caster sugar
  • 125ml of water
  • 1 green chilli, small

Method

1
For the ginger jam, peel and roughly chop the ginger in a food processor until you have 100g of ginger pulp in total
  • 250g of stem ginger
2
Place the ginger in a saucepan with the sugar and water. Bring to a simmer and cook gently for 30-45 minutes until slightly thickened. Add the minced chilli 10 minutes before taking off the heat
  • 125g of caster sugar
  • 125ml of water
  • 1 green chilli, small
3
Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months