Raspberry & Ginger Jam

I’ve made this jam while thinking about cold autumn and winter days. Nothing is better for me then a cup of a hot tea or coffee with a flavorous jam when I feel sick. A raspberry jam reminds me about my childhood. My mum used to make a classic jam, she boiled it for many hours until jam became dark red in colour and had very rich raspberry taste with amazing flavour. It was my favourite jam to eat in winter. And it is now as well.

Raspberry & Ginger Jam by Tanya Balyanitsa (more recipes on Honeytanie.com)

I always find myself in adding new ingredients to the classic recipes. I like to do it. This time I added some fresh ginger because I wanted to get a rich flavorous winter jam – spicy enough and without pectin. And I’ve got it!

Raspberry & Ginger Jam by Tanya Balyanitsa (more recipes on Honeytanie.com)Raspberry & Ginger Jam by Tanya Balyanitsa (more recipes on Honeytanie.com)Raspberry & Ginger Jam by Tanya Balyanitsa (more recipes on Honeytanie.com)
Raspberry & Ginger Jam

(Makes 3 jars 350 ml)

700 g fresh raspberries
1 cup (230g) granulated sugar
40 g fresh ginger
1 big lemon

Mix the raspberries and sugar in a big pan. Grind the ginger and add to the berries. Squeeze the lemon juice in and mix.
Let the jam boil on a medium heat, stir and reduce the heat to a minimum. Cook the jam for about 1 hour and 30 minutes. Let it cool.
Meanwhile sterilise your jars. I do that by placing jars into the 160C degrees heated oven for 20 minutes.
Pour jam into the sterilised jars and cover immediately. Let cool, label jars and store in a cool dark place or in the fridge.

Tania's notes:

-You can use more (or less) ginger to regulate spiciness. This jam is medium spicy.
-This jam doesn’t contain pectin so it is quite runny.
-Raspberry & Ginger Jam is the best for cold seasons with a hot cup of tea.

Raspberry & Ginger Jam by Tanya Balyanitsa (more recipes on Honeytanie.com)Raspberry & Ginger Jam by Tanya Balyanitsa (more recipes on Honeytanie.com)Raspberry & Ginger Jam by Tanya Balyanitsa (more recipes on Honeytanie.com)

  • Ruth Miranda

    I sterilize my jars the same way!! How do you keep the jam pectin free? I find that the more I cook the fruit and the sugar the more pectin it has, and I have never cooked a jam for longer than an hour. Does it have to do with the use of the ginger, or the lemon? I usually use Balsamic vinegar when I’m cooking with berries, might that be it? My jams tend to be really thick, not runny at all, sometimes even far too thick for my liking, but I don’t use a lot of sugar in them, as my son tends to dislike things that are too sweetened.

    http://bloglairdutemps.blogspot.pt/

    • http://Honeytanie.com/ Tanya Balyanitsa

      Yes, that how a lemon juice works! It contain a natural citrus pectin. And of course the sugar (but I don’t like too sweet jams). Anyway if I want to get a thick jam I use a pectin. If not – I just add more sugar and lemon juice. Never cooked with balsamic vinegar! Should to try it.

      • Ruth Miranda

        I didn’t know that about citrus!! I find that balsamic vinegar works sooo well with strawberries, but I also like it with other kinds of berries.

        • http://Honeytanie.com/ Tanya Balyanitsa

          Yes, It really works) And I’ve never heard about the balsamic! Should try it! Thanks 🙂

          • Ruth Miranda

            you’re welcome 😉