John Myers
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Citrus and Ginger Jam
The perfect citrus and ginger jam recipe with a picture and simple step-by-step instructions.
Carrier mass:
- 2 piece Apples (skin, pulp, core)
Aroma and juice dispenser:
- 40 g Galangal (skin, pulp)
- 1 piece Organic lemon (zest, zest, juice)
- 1 piece Organic lime (zest, zest, juice)
- 1 piece Organic orange (peel, zest, juice)
Additions:
- 0,2 l Filtered water
- 250 g Preserving sugar 2: 1
- 2 Splash Natreen sweetness
Citrus jam:
- Wash the solid organic ingredients with hot water and cut them up. Cut the apple, remove the stones, cut the meat, the skin and the core into small cubes. Cut the ginger root into small pieces (with the peel). Halve the citrus fruits and squeeze out the juice, use a spoon to remove the zest and finely dice the citrus peel.
Mix, mix, boil down:
- In the saucepan, heat all the pulp, the fruit juice and the peel cubes. When everything is boiled to the boil, allow to cool and fold in some water and the preserving sugar, heat briefly (if necessary, according to the instructions on the package) and pour into sterile jam jars doused with hot water and close with lids. If you want, you can turn the jars briefly so that the lid seals from the inside.
Use:
- At breakfast, when baking cakes, for dessert and for sweet and cream dishes as a spread and to round off the taste.
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