Instant Ginger Jam Recipe (just add water & Thermomix!)

Because of my preference for savory foods, there haven’t been too many sweet recipes posted on this blog. It shouldn’t surprise anyone to learn that one of my favorite sweets things is crystallized ginger, which is on the savory end of most people’s sweetness scale. I love everything about ginger and this recipe is one that I keep in the fridge at all times. It’s not a true ‘jam’ but it certainly is jammy. What else could we call this … “ginger spread” is not quite right, and “ginger butter” would be confusing. It’s too solid to be considered “Ginger Sauce”.  “Candied ginger puree” is helpful, but not as much fun, so “ginger jam” it is, for the time being. Unless a better name comes along.

This recipe is not fancy, but it’s easy. In less than 15 minutes, with just one ingredient (plus water) Thermomix owners can have a sweetly palate-warming jam that tastes great on almost everything at any time of the day or night.

In the morning, we ginger lovers can wake up our taste-buds with scones and ginger jam or (best of all) peanut butter on toast (from home-made bread of course!). Or, add a teaspoon to your home-made yogurt. For lunch, a thin layer of ginger jam does wonderful things when layered in a thick chicken sandwich, with or without mayo. Or add a spoonful to your next chicken salad or tuna salad recipe. For dinner you can spread it on grilled meats or on roast chicken (before or after roasting works). Spread a little on fish before steaming in the Varoma, then add a a dollop to to your dessert. Use it in baking by adding to cookie dough and cake batter. Spread a think layer on plain or mango cheesecake, or mix with chocolate ganache. Are you salivating yet? I am.

Ginger jam recipe

The beauty of this ‘recipe’ is that it’s super easy and perfectly suitable for Thermomix beginners, yet highly versatile. The single ingredient is crystallized ginger, and by this I don’t mean the gooey masses of candied ginger sold in some North American grocery stores for Christmas baking. I mean those big soft sugared lumps of naturally spicy Australian candied ginger. Those who like me prefer sweets to be less sweet, may choose to rinse the crystallized ginger before using. The end result is less sugary yet still sweet enough. The first time you make it, you may want to use the candied ginger without rinsing, and decide from there.

5.0 from 1 reviews
Instant Ginger Jam Recipe (just add water & Thermomix!)
easy Thermomix recipe for people who love ginger -- makes about 300 g
Cuisine: Thermomix
Recipe type: Condiments, Breakfast
  • 300 g. (10.5 oz) crystallized/candied ginger (Australian candied ginger is ideal)
  • 200 g. (7 oz) water
  1. Add the ginger chunks to Thermomix bowl. (You can choose to rinse, or partially rinse the ginger first to reduce sugar content if desired.) Add water and cook for 12 minutes/Varoma/speed 1/measuring cap OFF.
  2. Place cap on lid and blend for 1 minute/100°/212ºF/speed 8. Remove the lid carefully as it will be covered with hot jam. Push food down sides of bowl and if desired, repeat this step. (I blend twice for smooth consistency, but once is fine too.) Scoop into a clean jar and allow to cool. Oh not so fast -- don't clean that sticky Thermomix bowl before reading the bonus tip below this recipe ;-)
Recipe tip: please do play with this idea and let me know how you've personalized it. One easy tweak is to replace the water with orange juice. I'd love to hear our ideas by comment below or on the facebook page.

Storage and keeping: Before you ask, let me say I have no idea how long this jam will technically 'keep'. Not long at my house, this I know ;-) If storing in sterilized jars, you're probably safe forever. Otherwise, probably almost forever. But if there's are ginger-lover in your house, perhaps two days max.

Bonus tip! Instead of 'washing' the sticky bowl after making ginger jam, I add a large cup of water and a handful of ice cubes. Whip on speed 9 for a few seconds and reward yourself (and those nearby) with an ultra refreshing gingery drink. Consider using fresh coconut water, or almond milk... mmmmm.



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See 19 comments from people who cook with Thermomix:

  1. LuisaCorrigan June 23, 2012 at 8:37 pm #

    Hi was wondering what speed to use for the first bit?

  2. ThermomixBlogger Helene June 24, 2012 at 12:50 am #

    Thank YOU Luisa!!! Fixed now, speed 1 :)

  3. Gert June 24, 2012 at 4:36 am #

    Great to see you blogging Helene. Better still with a simple tasty recipe like this. In Australia we can get Naked Crystalised Ginger so no need to rinse the sugar off as it is stark naked chunks of yum.

    Love ginger everything.

    Thanks for this easy peasy recipe.


  4. ThermomixBlogger Helene June 25, 2012 at 1:02 pm #

    Thank you Gert. I may just have to move to Australia for to get me a steady supply of that naked crystalised ginger. Woohooo, sounds just right for me!

  5. Lovemybimby July 26, 2012 at 9:55 pm #

    I made it ;-) yum yum
    Great on crepes with cream
    And so easy in my super kitchen machine

  6. ThermomixBlogger Helene July 26, 2012 at 10:21 pm #

    Awww, so glad you tried and liked it! I made a batch of this today too — saved half and gave half to a friend. Today’s batch was made with organic crystalized ginger which is quite ‘sharp’ compared to the usual variety. I didn’t rinse it first, just left as is and added the water. Quite strong but delicious for those of us who like ginger.

    After putting it into the jars, where was some sticky ginger jammyness in the TMX bowl that I did not want to waste so here’s what I did. Added a frozen banana, some cubes of frozen cream, some cubes of frozen coffee, some intense Callebaut cocoa powder, some agave syrup, and some cold coffee. Blended it up for an utterly DIVINE coffee-moka ice cream treat with a hint of ginger. Oh my yumminess. So glad I made a lot as everyone wanted seconds and some one of us even had thirds ;-)

  7. Denise August 22, 2012 at 4:56 pm #

    When you are blending the jam for 1 minute, are you cooking it on 100 degrees whilst blending on speed 8? Or can you just blend for 1 minute on speed 8 and not have any temperature selected?

  8. ThermomixBlogger Helene August 22, 2012 at 5:39 pm #

    Hi Denise — that’s right, I blend at high speed while heating at 100C. You can do it without the heat, it’s up to you. I like to keep it cooking while breaking down the ginger fibers at the high speed. Why not try it both ways and see which you prefer ;-)

  9. Joanne T Ferguson October 19, 2013 at 2:24 am #

    G’day Helene! I was so glad I found your recipe today!
    This is “on my list” and I cannot WAIT to play! :)
    Great hints and tips! :) Will update you!
    Cheers! Joanne

  10. ThermomixBlogger Helene October 20, 2013 at 2:36 pm #

    Hi Joanne– it’s fun to watch you having such fun with Thermomix :) Keep it up… and thanks for keeping me in the loop!

  11. SkwrHdz November 26, 2013 at 8:58 am #

    I’ve made this a few times (love ginger) and have given jars of it as gifts.
    REALLY good!
    Once you settle on a specific crystallized ginger, of course Australian crystallized ginger is by far the best!, just work out by trial and error just how much you want to rinse it first to get the bite and sweetness you desire.

  12. ThermomixBlogger Helene November 26, 2013 at 9:39 pm #

    Glad you’ve enjoyed it. I agree, you have to play with it by finding a ginger you like best, then rinsing it to learn what works best for you. Everyone who tastes this at my house just loves it! Thanks for reminding me… this makes a great little Christmas gift too :-)

  13. Dee February 12, 2016 at 1:23 pm #

    Had this this morning with crepes. Oh my goodness – delicious! We used naked ginger and it was very sweet. Great easy recipe. We did the drink as well. Next time I’m going to add soda water to the glass for a bit of fizz. Yummy!

  14. helen July 10, 2016 at 11:28 am #

    Can you make this without a thermomix? Thanks

  15. ThermomixBlogger Helene August 2, 2016 at 9:45 am #

    Sure Helen, could be done but it won’t be quite so “instant” … and definitely much more fun with Thermomix ;-)

  16. Leah November 21, 2016 at 2:36 am #

    Can you do this in a Bellini


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