Lime And Ginger Jam Recipes

LIME JAM WITH GINGER AND VANILLA

Steps:

• Press out as many limes as needed to get 1.5 cups lime juice and pulp. Don't discard the fruit flesh, because it adds much to the consistency.
• Grate the peel from as many limes as needed to get 1.5 teaspoons of finely grated lime peel.
• Cut the vanilla beam lenghtwise and scrap off the seed. Add the seeds to the grated lime peel and set aside.
• Put juice and white wine into suited pot.
• Add gelling sugar, the vanilla bean halves and freshly grated ginger. Mix.
• Over medium high heat bring the lime mixture to a boil stirring constantly. Then boil for another 5 minutes stirring all the time.
• Remove from heat and remove the vanilla beans. Add vanilla seeds and grated lime peel. Mix.
• Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• NOTE on limes: I use not the juice but also the fruit flesh (pulp) here. If you don't like the fruit flesh use the juice only.
• NOTE on "Dr. Oetker's Gelling Sugar 1:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "1:1" gelling sugar already contains pectin. If you can't get it, you could also use your method to make this jam.

PLUM JAM WITH LIME AND GINGER

Steps:

• Place all ingredients in pot and bring to a boil.
• Boil rapidly to almost the jelling point.
• This will be where you are stirring as it is still boiling for 15 minutes.
• As it thickens make sure to stir so not to burn.
• Ladle into sterilized jars leaving 1/4 inch head space.
• Process 15 minutes in a boiling water bath.

BLUEBERRY GINGER JAM

Steps:

• In a medium saucepan, combine all ingredients.
• Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.