Ginger Preserves

This ginger jam recipe is POTENT! I plan on using it on cashew butter rice bread sandwiches in the morning, since my supply of ginger spread is no longer being offered at Trader Joe’s. While sampling it during cooking, I realized it will also do nicely whipped into cream cheese, swirled into cheesecake, or layered between spice cake.

Makes one 12 oz. jar.

  • 3/4 cup (175 grams) Finely chopped peeled ginger
  • 1 Apple peeled – cored and finely chopped
    (note – no need to chop ginger and apple if using a very high speed blender like Vitamix or Blend-Tec)
  • 3/4 cup (140 grams) Sucanat (dehydrated sugar cane juice) or date sugar
  • 1 cup (250mL) Water

Combine all ingredients in a Vitamix or food processor – process until smooth. Transfer to a saucepan, place over medium heat and cook until the mixture begins to bubble. Stir consistently until it reaches a jam-like thickness, about 30 minutes.

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