Рет қаралды 21,857
Ginger jam
The easiest way to make ginger jam, less spicy, less sweet, for a long time.
00:00:00 Introduction
Among all jams, ginger jam is the type of jam that is used regularly all year round without waiting for Tet because it is very good for health, the way to make is extremely easy.
*Ingredient:
- Buffalo ginger: 1kg after preliminary processing, 940 grams (I use buffalo ginger will be less spicy and my slices of ginger will be bigger and more beautiful)
- White granulated sugar: 470 grams
- 1 lemon
- Salt
In this video, I used for 940 grams of ginger after preliminary processing, 470 grams of sugar, 1/2 mcf of salt.
*Steps to take:
00:01:26 Step 1: Prepare ginger
The sole is easy to shave, soak the ginger in water for about 2 hours, the ginger skin will expand very easily. I use a spoon, not a paring knife.
Cut the pieces just right, neither too thick nor too thin to avoid crushing while slugs.
Soak sliced ginger in lemon juice + salt for 15-30 minutes to remove all starch and less spicy. Rinse 3-4 times with water. Depending on how much you like spicy food, how many times you need to drain the water.
I will boil a total of 2 times, the first time boiling with 1/2 lemon and 2 tablespoons of salt, the second time boiling water alone. Each time boiled like this for 5-6 minutes, the last time I took out the ginger and soaked it in ice water for 30 minutes, then took it out to drain and then marinated the sugar.
00:05:26 Step 2: marinate sugar
I use a ratio of 2:1 for 2 parts ginger is 1 part sugar, I remember to add salt to make it more flavorful. I marinate the sugar overnight or at least 5 hours for the sugar to fully absorb into the ginger.
00:06:06 Step 3: Ginger jam slug
- When making ginger jam, the most important thing is to sew the slugs, everyone works hard to make the slugs small, when the sugar is almost equal, put the fire very low and stir until the sugar crystallizes and bursts, turn off the stove and continue to stir until the sugar is crystallized. My ginger jam is drained, because I use less sugar, the sugar is only a thin layer around the jam, so if I want to keep it for a long time, I can dry it in the sun or dry it in the oven at 100 degrees Celsius and open the oven door for about 30 minutes. My ginger jam will be very dry, for a long time.
I dried ginger jam on a heat-resistant silicone mesh, I bought it on shopee, you can check it out here: shope.ee/qA2MANHTH?share_chan...
Although ginger jam is easy to make but needs meticulousness and hard work, in addition to ginger jam, I also have videos about - Types of jam cakes for Tet, please refer to here:
+ Sweet and sour sticky toad jam: • Mứt cóc dẻo chua ngọt ...
+ Coconut jam: • Mứt dừa | Cách làm mứt...
+ Salted star fruit jam: • Mứt khế muối ớt | Cách...
+ Orange peel jam: • Mứt vỏ cam vàng | Cách...
- Peanut Butter Cookies: • Bánh quy bơ đậu phộng ...
- Coconut Lemon Cookies: • Bánh quy chanh dừa | C...
- Pink biscuits: • Bánh quy trái hồng | C...
- Bead cake: • Bánh thuyền hạnh nhân,...
- Thanh Yen Candy: • Món ngọt dành cho ngườ...
+ Crispy coconut biscuits: • Bánh quy dừa giòn rụm,...
►If you find my content good, don't forget to click LIKE, SHARE and REGISTER to follow Mother Lynh Nhan's KZbin channel to support your shares. Thank you!
HAVE YOU A HAPPY DAY!
© Copyright by Mother Linh Nhan
© Copyright by Me Lynh Nhan Production ☞ Don't Reup
#melynhnhan #mutet #monanngaytet