Ringlet jam with ginger and cinnamon

Ingredients for 1 servings:

• 1.3 kg fruit (ringlots), greengage, pitted (approx. 1.5 kg with core)
• 1 piece(s) ginger root, peeled, cut into approx. 3 mm thick slices (at least 8, for each jar at least 1)
• 1 stalk(s) cinnamon, approx. 16 cm
• 200 g sugar, depending on how sweet you want it
• 1 tsp citric acid
• 1 pack of gelling powder, 3:1
• Squeeze the juice from 1 lemon(s) and pass the pulp through a sieve.
• 1 cl rum or schnapps
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 15 minutes

Wash and core the guelder roses and place them in a large pot. If you don’t want chunks, blend them now. Add the ginger pieces, cinnamon bark, citric acid, lemon juice, gelling agent, and a pinch of salt, and bring to a boil. Add the sugar and simmer for about 5 minutes. Turn off the heat, add the rum, and stir. Fish out the cinnamon bark and cut it into pieces about 2 cm long. Fill the jam into twist-off jars. Make sure there’s a piece of ginger in each jar, add a piece of cinnamon bark, seal tightly, and turn upside down. The ginger adds an interesting twist to the somewhat boringly sweet guelder rose. The best jam is made with the large, green, incredibly sweet garden guelder roses, which are unfortunately rarely available here in Vienna.