Ginger jam: useful properties and contraindications, recipes cooking with and without

Conservative Housewives cooked traditional jam from fruits and berries. And those who are deeply interested in cooking, did not impress with desserts made from cucumbers, tomatoes, zucchini and other unusual components. For example, from ginger. It turns out that this aromatic bitter root, you can cook perfect jam that will appeal to even the pickiest gourmets. Besides, this dessert is simply enormous. What prized ginger jam? How to cook it?

5 min 1 portion. Very easy to prepare

Olga Pavlenok 26 Jun 2017441

About three thousand years people known for the taste and medicinal properties of ginger. The root, like the antlers, first began to be cultivated in India. Later it spread to Greece, Egypt, Rome, where especially appreciated its warming properties. Around the world ginger has spread by sailors, who not only saved them from sea sickness, but to actively sell it on land.

Features of “horned” root

For centuries, ginger was used not only in cooking but also in medicine. It was successfully used to treat a number of ailments. But not all ginger is useful and safe. Before you learn the recipe of ginger jam, check out useful properties and contraindications of the product.


The composition of ginger include more than 400 substances needed to maintain good health. Use this spice extends to virtually all body systems.

  • For the stomach and intestines. Ginger stimulates synthesis of gastric juice, stimulates the appetite, inhibits flatulence, cope with the diarrhea. Eliminates nausea and vomiting. Can be used to combat motion sickness. Ginger also normalizes the consistency of bile, which helps its normal outflow channels.
  • From parasites. In the essential oil of ginger contains zingiberene, aldehydes, sequiterpene and other substances that are normally included in the composition of anthelmintic drugs.
  • From the cold. The composition of ginger contains cineole, which has pronounced antiseptic properties and also promotes the removal of phlegm.
  • Pain. Blocks discomfort with migraines, arthritis, osteochondrosis. Also relieves pain during menstruation.
  • For the heart and blood vessels. Contributes to thinning of blood and improve cerebral circulation. Also ginger has a beneficial effect on the heart muscle.
  • For weight loss. Due to the acceleration of metabolic processes greatly facilitated the fight against obesity.
  • For the men’s and women’s health. Regular use of ginger helps treat infertility, increases libido, decreases the risk of diseases of the pelvic organs.
  • For the immune system. Ascorbic acid helps to strengthen the protective forces of the body. Ginger also has antibacterial and antimicrobial properties.
  • From intoxication. Substances that are included in ginger have the ability to detect, bind and excrete harmful substances in the blood.
  • For beauty. Eliminates dermatological problems, improves the condition and appearance of hair.

One of the most valuable components of ginger is citral. This substance is useful for absolutely all people. It helps to normalize blood pressure, takes part in the synthesis and absorption of vitamin A, has beneficial effects on the visual apparatus.


Ginger is a rather specific spice. This applies not only taste, but also the effects on the body. There are a number of contraindications to the use of ginger or jam on it. This:

  • damage to the mucous membranes of the mouth, stomach or intestines;
  • liver disease associated with inflammatory processes;
  • kidney stones;
  • poor blood clotting and bleeding tendency;
  • migrated to strokes or heart attacks;
  • the second and third trimesters of pregnancy;
  • lactation;
  • children up to age two years;
  • receiving standard glucose-lowering drugs;
  • hemorrhoids;
  • Allergy or idiosyncrasy.

Despite the fact that ginger is a powerful cough remedy, it is strictly forbidden to use at the elevated temperature of the body. This spice even more heats the body from the inside and can aggravate the condition.Ginger jam: 6 popular recipes

If you want to impress guests or family members, forget about a classic jam from berries and fruits. How about to cook a tasty and healthy treat from the ginger root? Despite the fact that in its raw form, this product is not sweet and a little reminiscent of the dessert, with the help of step-by-step recipe is not difficult to turn it into jam.

No. 1: Classic

Features. If you often suffer from colds, try to cook ginger jam with lemon on the classic recipe. Regularly adding this delicacy to tea, you will be able to strengthen the immune system and make the body more resistant to infections.

What part of:

  • root — 250 g;
  • sugar — four cups;
  • lemon juice — half Cup;
  • a pinch of salt.

The list of actions

  • Ginger need a good wash, clean, and free from the core and cut into thin plates or strips.
  • Raw pour cold water and leave for two days to root out the bitterness left. During this time you need five or six times to change the water.
  • Put the ginger in a pot, fill it with water so that it was completely covered.
  • Within the hour simmer on the quiet fire.
  • Allow broth to cool, then add to it sugar, salt and lemon juice. Then return the pan to medium heat.
  • When the jam boils, turn up the gas a little harder and cook for another five minutes, stirring constantly.
  • The amount of ginger in the recipe — it’s not the mass of raw materials and the weight of the inner part without peel and core. The latter can be used at the stage of preparing the broth and before adding sugar and other ingredients you’ll need to get out of the pan.

    Number 2: Pumpkin-Apple

    Features. Neutral in flavor and the texture of the squash goes well with ginger. The vegetables will absorb the taste of the root. Thus, the jam happens less acute.

    What part of:

    • root — 250 g;
    • sugar — 1 kg;
    • Cup of lemon juice;
    • major Apple;
    • zucchini — 1 kg;
    • a glass of water.

    The list of actions

  • Zucchini free from seed and peel, then cut into cubes. If you want the dessert had the consistency of a marmalade, pass it through a meat grinder.
  • Freed from the rind and core, the root, and peeled apples grate on a small grater or grind in a blender.
  • Water, the third part of the lemon juice and sugar, place in a pan on the burner.
  • Heat the syrup until then, until the sugar is completely dissolved.
  • In a separate container heat the remaining lemon juice from the root, zucchini and Apple. When the mixture boils, join it with syrup.
  • Boil the mixture for 40 minutes, stirring continuously.
  • No. 3: Citrus

    Features. If we dilute the fresh citrus notes of spicy sharpness of ginger, will make an excellent jam. Besides sweet orange is rich in vitamins not less than the lemon.

    What part of:

    • six oranges;
    • root — 120 g;
    • three glasses of water;
    • tea bed of vanilla sugar.

    The list of actions

  • Wash the oranges, remove the zest.
  • The fruit is cut into slices.
  • In a saucepan, pour water and put on the stove.
  • When the liquid boils, add the sugar and cook until dissolved granules. The syrup should slightly thicken.
  • Orange slices, put in boiling syrup and boil for five minutes.
  • Allow the mixture to steep for days.
  • The root peel, cut into strips and cover with water. It also needs to leave for the day.
  • The pan with the syrup put back on the burner, adding the dried root, zest and vanilla sugar.
  • After five or ten minutes after boiling the jam will be ready.
  • Oranges and lemons are often coated with wax to prolong storage. To use in jam zest, from this layer need to get rid of. To do this in the next hour to hold the fruits in a liter of water acidified tablespoon of vinegar. After that, the fruit, RUB with a sponge or brush and then wash under running water.

    No. 4: Pear

    Features. Jam from pears is always tasty and flavorful. But if it seems too cloying, you can give it a piquant sharpness when using ginger.

    What part of:

    • pear — 1 kg;
    • a glass of water;
    • sugar — 800 g;
    • root — 50 g

    The list of actions

  • Cleansed and released from the core the main ingredient, place in a saucepan, cover with water and add the sugar.
  • Cook until until the sugar dissolves.
  • Pear peel and core, then cut into small slices.
  • Place them in a fully cooled syrup and allow to steep for 12 hours.
  • Then return the pan to the burner and bring to a boil.
  • Boil for another quarter of an hour and allow to cool completely.
  • Three more times repeat a specified cycle.
  • No. 5: Dietary

    Features. If you want to keep all the benefits of the plant, it is better not to subject it to heat treatment. Moreover, the dessert is quite possible to cook without cooking. Moreover, this is the perfect recipe for weight loss, because it does not contain sugar.

    What part of:

    • root — 250 g;
    • a glass of liquid honey.

    The list of actions

  • Wash the root and peel it from the peel. The core can not be removed.
  • Miss the raw material through the grinder.
  • Mix the resulting mass with bee product.
  • This jam preserves the maximum of useful properties. But it cannot be harvested in large quantities and stored for too long. This is because in the honey mixture may begin the fermentation process. No. 6: For the sweet tooth

    Features. If you consider yourself a sweet tooth, prepare the ginger-lemon jam with dried apricots. This treat can serve as not only a great addition to tea and toast, but also a topping for your favorite baked goods.

    What part of:

    • root — 250 g;
    • sugar — 300 g;
    • Cup dried apricots;
    • half a glass of water;
    • lemon.

    The list of actions

  • Wash the root, peel it from the peel and core, then cut into thin plates.
  • Put the raw materials into a large bowl, cover with water and leave for two days.
  • Every five or six hours, change the water and mix raw materials.
  • Dried apricots soak in boiling water for a couple of hours, then slice it. You can just split it in half and you can cut it into small cubes.
  • In a saucepan put the root, dried apricots, sugar and pour a glass of water. Cook the mixture on low fire until the sugar is dissolved.
  • Turn off the stove and let the mixture for a couple of hours for full cooling.
  • Again, bring to the boil and boil for ten minutes. After the mixture has completely cooled.
  • Squeeze lemon juice, add it to the jam and mix well.
  • The last time boil the mixture, boil a quarter of an hour and pour in the banks.
  • 8 additional tips

    No matter how closely you follow the recipe, the jam is not a good cook, not knowing some secrets. Reviews of Housewives contain a number of recommendations for the preparation of spicy ginger dessert.

  • The choice of raw materials. Try to buy the roots a light color. Skin must be clean, without stains. The best taste is characterized by young roots of small size.
  • Preliminary preparation. Before you start making jam, ginger need a good wash. Do it better with a sponge because the roots could be subjected to chemical treatment.
  • Cutting. To prepare the Goodies you will need the part of ginger which is located between the core and the peel. With the exception of young roots, which can be sent to jam full.
  • The core is also useful. Fibrous part can be used when cooking the syrup to give it more flavor. But to put it in banks is not necessary, because even after long boiling, the core remains elastic.
  • Tools. To preserve the spicy taste of ginger, while boiling stir it with a wooden spatula, not plastic or silicone.
  • The correct utensils. To preserve the flavor of the ginger jam is better to cook in copper or enamel container. In a pinch, you can use stainless steel cookware.
  • Precautions. Ginger jam is often burnt. To avoid this problem, cook a treat for a couple. Of course it will take a lot of time, but the finished product will not taste and smell of burning.
  • Storage. Jam roll into ginger washed with soda and sterilized jars. It must be stored in the cellar, dark pantry or the refrigerator.
  • In the national consciousness, love for ginger was born not so long ago. At the same time in Australia, India, China and other warm countries this plant is cultivated and used for millennia. As for Europe, here overseas spice appeared during the plague as a cure. People were willing to pay fabulous sums for its medicinal root, not fully knowing how to use it. Fortunately, humanity is freed from the terrible epidemic, but the value of this product has not been forgotten. To maintain good health and good health learn the recipe of jam from the ginger.

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