Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Ginger Jelly
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- #25439
From fresh ginger to jelly jars, this recipe shows you how to create a sweet and spicy spread that's perfect for any meal.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
3/4 cup peeled and finely chopped fresh ginger
1 apple, peeled, cored, and finely chopped
3/4 cup sugar
1 cup water
directions
Combine the ginger, apple, sugar, and water in a heavy saucepan over medium heat. Cook, stirring frequently, until the mixture thickens, about 30-40 minutes.
While the jelly is simmering, start by sterilizing your canning jars, lids, and bands. Wash them in hot, soapy water, rinse thoroughly, and sterilize by boiling the jars for 10 minutes. Keep the jars hot until ready to use, and sterilize the lids according to the manufacturer's instructions.
When the ginger jelly as at the right thickness, using a canning funnel and ladle, fill the hot, sterilized jars with the hot jelly, leaving 1/4-inch of headspace. Wipe the jar rims clean, place the lids on, and screw on the bands fingertip-tight.
Place the filled jars in a water bath canner, ensuring they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes (adjusting for altitude if necessary). Remove the jars and let them cool undisturbed for 12-24 hours. Check seals and store sealed jars in a cool, dark place for up to one year. Refrigerate any unsealed jars and use within a few weeks.
recipe tips
Choose young ginger for a milder flavor, or mature ginger for a spicier kick.
Grate the ginger finely for smoother jelly texture.
Add a pinch of salt to balance the sweetness of the jelly.
Label the jars with the date of canning for easy tracking.
Serve the ginger jelly as a condiment for cheese boards, glazes for meats, or toppings for desserts.
Try different fruit combinations to create unique jelly flavors.
Store opened jars of ginger jelly in the refrigerator and use within 2-3 weeks.
Consider adding a splash of lemon juice at the end of cooking for a citrusy twist.
Check the seals on the jars before storing to make sure they are airtight and safe for long-term storage.
Store jars away from direct sunlight and extreme temperatures.
common recipe questions
Can I substitute ground ginger for fresh ginger?
Not really. You can use more apple and use ground ginger but it won't really be ginger jelly then.
Why use apple in ginger jelly?
Apple adds natural pectin to the jelly, helping it to set and thicken properly.
Can I reduce the amount of sugar in the recipe?
You can adjust the amount of sugar, keeping in mind that it may affect the texture and shelf life of the jelly.
How do I know when the jelly is at the right thickness?
The jelly is ready when it thickens and coats the back of a spoon, with a slightly syrupy consistency.
Can I add other spices or flavors?
You can experiment with adding spices like cinnamon or cloves, or flavorings like lemon juice for a different twist.
How long does it take for the jelly to set after processing?
Allow the jelly to cool and set for at least 12-24 hours before checking the seals and storing them in a cool, dark place.
Can I skip the water bath canning process and just refrigerate the jelly?
While refrigerating unsealed jars is an option, proper water bath canning ensures a longer shelf life and safe preservation of the jelly.
tools needed
Sharp Knife: For peeling and finely chopping the fresh ginger and apple to create the base of the ginger jelly.
Measuring Cups: Necessary to accurately measure the ginger, apple, sugar and water for the jelly mixture.
Heavy Saucepan: To cook the ginger, apple, sugar, and water mixture over medium heat until it thickens.
Canning Jars, Lids, and Bands: For storing and preserving the ginger jelly. Make sure to sterilize the jars, lids, and bands before using to prevent any contamination.
Canning Funnel: Helps to easily transfer the hot ginger jelly into the sterilized jars without creating a mess.
Ladle: Used to fill the hot, sterilized jars with the ginger jelly, leaving the appropriate amount of headspace.
Water Bath Canner: To process the filled jars of ginger jelly, making sure they are properly sealed and preserved for long-term storage.
Cooling Rack (optional): Placing the filled jars on a cooling rack can help improve air circulation around them, aiding in the cooling process before storing them in a cool, dark place.
what goes with it?
Baked Brie: spread this sweet and tangy ginger jelly over warm, gooey baked brie for a sophisticated appetizer.
Glazed Pork Tenderloin: use this ginger jelly as a glaze for a juicy pork tenderloin, creating a perfect balance of sweet and savory flavors.
Lemon Poppyseed Scones: slather a generous amount of this ginger jelly on warm lemon poppyseed scones for a breakfast treat that combines the bright citrus flavors with a hint of spiced sweetness.
nutrition data
15 calories, 0 grams fat, 4 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
This recipe makes a light syrup. If you're looking for a real jam or jelly recipe look eleswhere. I had to add extra liquid, sugar, and some pectin just to get a weak set and a volume of product remotely close to what the recipe predicted. Delicious, but that's all...
It was too thin but you added more liquid?
June 6, 2012
This was great on my English muffin this morning! Good recipe. Will make again for sure. Was very easy. I didn't can it, I just put it in the fridge since I'm sure it will get used up within the week.