It’s December 21, the home stretch of holiday gift jam-making. Time to whip up a batch of Ginger Lemon Honey Jam.
This one is a real zinger. Bits of candied ginger float in a honey citrus gel flecked with lemon and orange zest. A morning eye-opener indeed. Great on Greek yogurt too, if you’re looking for more ways to consume jam.
As my friend Trista says, “You can’t buy this in any store.” But you can make it yourself. Here’s how:
GINGER LEMON HONEY JAM
Recipe makes 8 half-pint jars
5 cups honey
1 1/2 cups fresh lemon juice
1 1/2 cups fresh orange juice (use juice oranges)
2 Tablespoons lemon zest
2 Tablespoons orange zest (use 2 navel oranges, they have better rinds)
6 Tablespoons finely minced crystalized ginger
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1/2 teaspoon butter
1. Prepare the juices and the zest. Navel oranges are best for zest for their ample, bright bright rinds; juice oranges are best for the juice. If using a zester chop the zest strips into 1/4″ lengths.
2. Put the honey into a large, heavy pot. Stir in the lemon and orange juices.Stirring gently, bring up to a boil. Add the butter to keep the foam down.
3. When the honey mixture starts to boil stir in the zests and ginger. When it’s at a full boil add the liquid pectin. When it resumes boiling, cook for 1 minute, stirring all the while.
4. Ladle the hot jam into 8 sterilized half-pint jars. Seal with clean lids and process in a boiling water bath for 5 minutes.
5. Remove from the boiling water. Let cool. While the jams have started to thicken, look to see that the ginger is evenly distributed. If it has sunk to the bottoms of the jars, invert for five minutes or so to disperse.
