Ginger Jam

For the ginger jam, first wash the ginger tubers and peel them generously. Sprinkle the peeled ginger tubers with a little lemon juice and place in the refrigerator overnight with the lid closed.

Place the peels in a saucepan with white wine and lemon juice and simmer at a moderate temperature for about 30 minutes. Leave the saucepan with the lid on, also overnight.

The next day, strain the broth and empty it back into the saucepan. Grate the ginger bulbs, add them to the broth and simmer in it for 15 minutes.

Then stir in the preserving sugar, bring to a boil and simmer for 3-5 minutes until bubbly. Do a jelly test. When it gels, pour the ginger jam into sterile jars, screw them down tightly and place on the lid for 10 minutes. Then invert again and let cool completely.

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