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.
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.
- 300 g. (10.5 oz) crystallized/candied ginger (Australian candied ginger is ideal)
- 200 g. (7 oz) water
- 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.
- 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 ;-)
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.