Quince And Ginger Jam Food

QUINCE-GINGER MARMALADE (JAM)

Steps:

• Put the quince, sugar and water in a saucepan.
• Stir until the sugar has dissolved.
• Bring to a boil and simmer until the quince has completely softened and has become part of the water sugar mixture.Apprx 20 minutes.
• Force the mixture through a sieve into another pot and add the ginger.
• Bring to a simmer until it forms a drop from a teaspoon.
• Add the rose water.
• Pour into sterilized jars and seal.

PUMPKIN AND GINGER JAM

Steps:

• Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
• Place pumpkin, water, lemon flesh and grated ginger into a heavy-bottomed saucepan and cook on a low heat, covered, until the pumpkin flesh is softened. Remove the lid for the last 5 to 10 minutes, so the extra moisture could evaporate.
• Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
• Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
• Spoon the hot jam into sterilised jars and close immediately.

QUINCE JELLY

Steps:

• Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
• Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
• Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.

ZUCCHINI GINGER JAM

Steps:

• Use zucchini that is young, about 10 inches long.
• Larger zucchini may also be used.
• Wash zucchini and then cut off both ends of zucchini and discard.
• Cut zucchini into quarters (length wise).
• Remove any soft zucchini meat and seeds from the middle and discard.
• Coarsely shred zucchini and add to a cooking pot.
• Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
• Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
• Remove from heat.
• Add lemon and orange powder; stir well to dissolve.
• Fill jars with a lid and store in refrigerator.
• You may also preserve this jam in glass containers and process in the regular way.

GINGER JAM

Steps:

• Combine all ingredients in a small saucepan.
• Bring to boil. Reduce heat and simmer, stirring occasionally, until very thick, 30-45 minutes.
• Taste and adjust seasonings if needed.
• Refrigerate. Warm to room temp before serving.

APPLE OR PEAR GINGER JAM

Steps:

• Use a trivet under the pot.
• Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
• Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
• Add the lemon juice and rind.
• Weigh,rough chop the ginger and add to apples.
• Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
• Bottle in sterilised jars.

FIG AND GINGER JAM

Steps:

• Combine the figs, sugar, water, lemon, and ginger in a slow cooker.
• Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
• Remove the lid, turn the cooking temperature to HIGH, and cook 2-3 hours longer, until the jam reaches your desired consistency.
• Ladle the warm jam into clean spring-top glasses (or use screw tops with new lids); let stand until cool.
• Store, covered, in the refrigerator for up to 2 months.
• OR spoon into small plastic storage containers and freeze for up to 2 months.

BLUEBERRY GINGER JAM

Steps:

• Place pectin on the bottom of the jam and jelly maker.
• Top with fruit, butter, lemon juice, and ginger.
• Set for jam press enter and and 3 more minutes.
• Wait 4 minutes and when beeps add the sugar.
• Place lid on.
• When done press cancel and unplug appliance.
• Preserve water canning method.
• Fill Sterilized jars leaving 1/4 inch headspace.
• Wipe rims and place lids and rings.
• Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
• Place at room temperature for 12 - 24 hours.
• Check lids, label, will store for up to 1 years.
• Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.

QUINCE AND GINGER JAM

Steps:

• Briskly simmer ingredients for 40 minutes.
• Stir often till quinces are very soft and jam is very thick.
• Colour should be orange pink.
• Spoon into hot sterilized jars, screw on lids.
• Turn upside down to cool.
• It will keep up to 3 months in a cool dark place.