Ginger and Lemongrass Freezer Jam (Low Sugar)
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Nutritional Info
- Servings Per Recipe: 72
- Amount Per Serving
- Calories: 11.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Ginger and Lemongrass Freezer Jam (Low Sugar) calories by ingredient
Introduction
Ginger and Lemongrass Freezer Jam, low sugar recipe. Ginger and Lemongrass Freezer Jam, low sugar recipe.Number of Servings: 72
Ingredients
-
1 Cup Fresh Organic Ginger (Grated)
3 TBPS Organic Lemongrass (Minced)
5 Cups Water
1 Cup Organic Turbinado Sugar
1 Organic Lemon (Juiced)
2 Boxes Sure-Jell Premium Fruit Pectin, 1.75 Oz (No/Low Sugar Needed)
Tips
This jam is great paired with cheeses, spread on toast, as filling for cupcakes... Or, if you're like me, eat it with a spoon at 3am straight from the container.
When ready to use, remove Jam from freezer and place in the refrigerator overnight to thaw. The Jam is good in the fridge for up to one month and in the freezer for up to one year.
Directions
Always remember to sanitize your freezer jars or canning equipment before each use! Germs are unwelcome guests!
In a large stockpot combine Grated Ginger and water then boil for 20 minutes. Remove from heat and let stand until cool. Strain and place remaining liquid back into the stockpot.
Stir in Sugar, Lemongrass and Sure-Jell and cook over medium heat to a full boil, stirring often to prevent scorching.
When stirring doesn't prevent the boiling of the mixture, continue cooking for one full minute.
Remove from heat, skim off any foam that has formed and then pour directly into freezer safe containers and freeze.
Makes 4 or 5 1-Cup Containers, 16 Servings per Container
In a large stockpot combine Grated Ginger and water then boil for 20 minutes. Remove from heat and let stand until cool. Strain and place remaining liquid back into the stockpot.
Stir in Sugar, Lemongrass and Sure-Jell and cook over medium heat to a full boil, stirring often to prevent scorching.
When stirring doesn't prevent the boiling of the mixture, continue cooking for one full minute.
Remove from heat, skim off any foam that has formed and then pour directly into freezer safe containers and freeze.
Makes 4 or 5 1-Cup Containers, 16 Servings per Container