RECIPES: 4 strengthens immunity jam with ginger, which can be prepared at home

A common ingredient of all these jams - ginger. He is a strong antiseptic, improves the immune system and helps fight colds, lowers cholesterol and improves the cardiovascular system, as well as beneficial effects on digestion.

I made all four options by dividing the total number of eight ingredients. It was very tasty, unusual and sometimes severe.

ginger jam

Ingredients:

• ginger (purified) - 230 g;
• water - 6 cups;
• fresh lemon juice - 0.5 cups;
• sugar - 4 cups;
• pectin - 1 pack;
• a pinch of salt.

preparation

Ginger rubbed on a fine grater, and eventually you should get 1.5 cups of grated ginger. Spread it in a pot, pour water, bring to the boil and cook for about an hour. Then remove from heat, pour into another bowl and washed the pan. Return ginger broth (in the result should be somewhere 3 cups), add to the lemon juice and sugar. The mixture was brought to reflux, gives poburlit literally 1 minute and add the pectin good stirring to avoid lumps. Boil and shoot even one minute from the heat, constantly stirring for another 5 minutes and giving the jam to cool slightly.

Pours the finished jam into sterilized jars and lids close. You can store in the fridge or in a locker, as the standard jam.

In my opinion, it can not be there, just spread on bread or pancakes. He becomes quite sharp and astringent, so the ideal - as a complement to the soft cheese (Adygei cheese, as in the case of chilli jam, It is an excellent option).

Lemon jam with ginger

Ingredients:

• lemons (medium) - 6-8 pcs .;
• fresh ginger root - 0.5 cups;
• pectin (as a thickener, but it is possible or not) - 1 sachet;
• sugar - 6.5 cups;
• water - 2 cups.

preparation

In the original, everything is very difficult and complicated, but I made easier, and it also worked. Wash the lemons and pour boiling water, leave it for 10 minutes just to peel from the left bitterness. Then you cut them into quarters and remove the core and seeds. Sliced ​​more finely grinds and food processor. Citric mixture was put in a pan, adding thereto grated or chopped ginger, pour 2 cups of water, bring to the boil and cook for about 6 minutes. Then add the pectin and stir well. Following the pectin sugar goes. Boil the jam for another 5 minutes and turn off. Gives a cool, you take away the foam and bottled on the banks.

You can not add pectin, but then you need to cook will be longer (40 minutes). It is a pity that the amount of vitamin C with this method of cooking is greatly reduced, and that would be a double benefit from the jam. :)

Orange jam with ginger

Ingredients:

• oranges - 11 pcs .;
• water - 8 cups;
• sugar - 6 cups;
• fresh ginger root length of about 10 cm;
• lemon juice - 2 tbsp. l .;
• pectin - 1 package.

preparation

In the original recipe, orange slices with the skin to pour water and leave for a day in the refrigerator. I also decided to accelerate the process. I peeled orange peel, cut into small pieces, after removing the seeds and white thick film. Flooded with water, add lemon juice, grated on a fine grated ginger, sugar and pectin. All stir well and cooked for about an hour. It turned out to not be so thick, but very tasty!

Ready jam is poured into sterilized jars and lids close. Store in the refrigerator or in a kitchen cupboard.

Apple jam with ginger and cinnamon

Ingredients:

• Apples - 1.5 kg;
• sugar - 1.3 kg;
• Water - 0.5 l;
• ginger root - 40 g;
• Lemon - 1 pc .;
• Cinnamon - 1 hour. l.

preparation

I'm again a little simplified, but this jam did not become less tasty. Remove from the apple core and cut into small pieces. You lay out in a pan, adding zest and lemon juice, and water in a fine grater grated ginger. Bring to the boil and simmer until then, until the apples are soft. Then grinds them a blender, again bring to a boil and add the sugar and cinnamon. Cook for another 20-30 minutes or until the consistency that you would like to receive. Ready jam is poured into sterilized jars and sealed.

Recall that the hot jam more liquid than after cooling. In order to check more or less than the real density, it is necessary to put the dish in the fridge or freezer, then get and drop him a couple of drops of jam. If still flows like water, so very thin. If it becomes viscous as honey, the jam can be turned off.

Enjoy your appetite and do not get sick!