Mermelada de fresa y jengibre
Strawberry-Ginger Jam
Courtesy of Zimmysnook
Rated 4.5 stars by 2 users
Servings
2 ¾ cups
Prep Time
20 minutes
Cook Time
20 minutes
Capture the essence of summer with this delightful Strawberry-Ginger Jam. Combining the sweet juiciness of fresh strawberries with a zingy kick of ginger, this jam is sure to become a favorite. The addition of lemon juice and zest not only enhances the flavour but also helps in setting the perfect consistency.
This Strawberry-Ginger Jam is not just for toast and sweet pairings! Here are some unexpected, savory ways to enjoy it:
Open Faced Pork Tenderloin Sandwich: Spread Strawberry-Ginger Jam is on sourdough toast, then layer with grilled pork tenderloin medallions and top with blue cheese, sauteed onions, Malden salt and mint. Watch how the jam and this sandwich was made here.
Salad Dressing: Mix it into vinaigrettes for a unique, fruity dressing that pairs well with greens.
Meat Glaze: Brush it over chicken or pork for a mouthwatering glaze.
Ingredients
-
1 ½ pounds fresh strawberries
- 2 cups granulated sugar
- 3 tablespoons lemon juice
- 1 ½ teaspoons lemon zest
- 1 ½ teaspoons grated ginge
Directions
Prep the Strawberries: Wash the strawberries, remove the white hulls and green tops, then slice them.
Prepare for Testing: Place a small plate in the freezer.
Combine Ingredients: In a 2 or 3-quart saucepan, mix the strawberries and sugar until completely combined.
Cook the Jam: Place the saucepan over medium heat and gently bring to a boil, stirring constantly. Once boiling, add in the lemon juice, lemon zest, and grated ginger.
Boil and Stir: Gently boil for 15 to 20 minutes, stirring often to avoid burning the sugar.
Test for Doneness: Take the plate from the freezer and spoon a little jam onto it. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and holds its shape, the jam is ready. If it’s wet and runny, continue cooking and test again in a few minutes.
Jar the Jam: Pour the jam into a jar and allow it to cool at room temperature. Cover and refrigerate until set, about 2 hours. The jam will stay refrigerated for about 2 weeks.
