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  • #1

    Help please ! x

    Hi there

    I am making one of my most favourite recipes, melon and ginger jam. Now every recipe uses preserved/crystallised ginger but I only have fresh. Can I use that instead ? How would I prepare it ?
    Anyone used it before ?

    But if I can't use it for the jam, what else could I do with a 200g lump of fresh ginger ??
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  • #2
    I'd use the crystalised - the texture is VERY different. But with your bit lump of ginger, wrap it in a poly bag and put it in the freezer. Then when you are making a curry or a stir-fry, just grate a little (it grates well from frozen) into the recipe.
    Or you could break off a bit and plant it into a pot and gropw a ginger plant on your window sill.
    Whoever plants a garden believes in the future.

    www.vegheaven.blogspot.com Updated March 9th - Spring

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    • #3
      After your advice flum I went to the shop to get some ginger. None to be found except a jar of posh preserved ginger for £2 !!! so bought a pot of ginger jam. This has worked really well. Jam made, fresh ginger frozen..result. x

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      • #4
        Melon and ginger jam!

        Could I be so bold as to request the recipe please.
        A simple dude trying to grow veg. http://haywayne.blogspot.com/

        BLOG UPDATED! http://haywayne.blogspot.com/2012/01...ar-demand.html 30/01/2012

        Practise makes us a little better, it doesn't make us perfect.

        What would Vedder do?

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        • #5
          The posh preserved for £2 is the one to get. I use just one or two of the 'nuggets' in with stewed rhubarb for a brill rhubarb and ginger crumble. The jar lasts ages - and you can use the syrup too!
          Whoever plants a garden believes in the future.

          www.vegheaven.blogspot.com Updated March 9th - Spring

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          • #6
            may I also have the recipe please?

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