This jelly combines citrus with a generous dollop of ginger and is sweetened with honey instead of sugar, for the ultimate in sore throat/stuffy nose soothing. It's the perfect thing for your toast the morning you wake up and notice an odd scratchy feeling at the back of your throat. Or when you have the flu. Or a cold. Or just want a little citrusy pick-me-up.
I made this jelly as part of Tigress' Can Jam, an event that challenges food bloggers to can a specific seasonal ingredient once a month. One of my resolutions is to space out my canning projects so they don't make me mildly insane a few weekends a year, and the Can Jam is a great way to keep myself honest and inspired. The process of picking this recipe led me to a few other seasonal canning treats, too, so expect to see some pickled oranges here soon.
Since this was my first time making jelly, I picked a recipe that doesn't call for a jelly bag. (I think you don't need one because there isn't whole fruit to be separated out). I'm really happy with how it turned out - it's nicely balanced, so that you can taste the flavors of the ginger, lemon, and honey about equally. It is especially lovely on scones or English muffins.
If you wanted to really dote on someone when they were sick, you could bring them a few trashy magazines, some tissues, and a loaf of bread with this jam.
adapted from The Food Lover's Guide to Canning
Combine the juices and honey in a large pan over high heat and bring to a boil. Add the ginger, stir, and bring back to a boil. Once you've achieved a vigorous boil, stir in the pectin. Continue boiling for exactly one minute after the mixture has returned to a vigorous boil. Remove from heat immediately, stirring for a few minutes to keep the ginger pieces from sinking to the bottom. Ladle into sterilized jars, leaving 1/4 in headspace, and process in a boiling water bath canner for 5 minutes.
- 1/2 C fresh-squeezed lemon juice (from about 2 large lemons)
- 1/4 C fresh-squeezed lime juice (from about 2 medium limes)
- 2 C honey
- 1/4 C crystallized ginger, minced
- 3 oz liquid pectin3-4 half-pint jars
Update: I added a photo of the jelly; yes, I've just been eating it with a spoon!