Sunday, February 10, 2013

Muraba-e-Zanjafeel (Ginger Preserve)

This is a really delicious jam if you want to stay warm in cold weather.

makes 2 8-oz jars


  • 12 ounces fresh ginger, peeled and grated
  • 2 cups sugar
  • 1 cup water
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons lemon juice


  1. Put the jars, lids and bands into the stockpot, cover with water and heat to 180 degrees. Maintain heat at 180 degrees for at least 10 minutes. Fill the boiling water canner with water and heat to 180 degrees. 
  2. Put the ginger in the saucepan and add 1 cup of water.
  3. Bring the water to a boil, then boil gently until the ginger is softened. 
  4. Add the sugar and cardamom. Bring to a boil over high heat.
  5. Just before the mixture starts to set, add the lemon juice.
  6. Boil a few moments until set, then ladle into the jars.
  7. Process 30 minutes in a boiling water canner.
  8. Cool, label and store.


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