Lemon–Ginger Chili Sunshine Jam
A vibrant jam combining zesty lemons, warming ginger, and a hint of chili for a sweet and spicy spread perfect for breakfast or pairings.
Ingredients
For the Jam
- 3 large lemons, zested and juiced Choose firm, fragrant lemons
- 1.5 cups granulated sugar Regular sugar gives a clear set
- 0.5 cups water Start with room-temperature water
- 1 tablespoon apple cider vinegar Balances sweetness neatly
- 1 pinch salt Enhances brightness
- 2 tablespoons fresh ginger, finely grated Peel young ginger thinly
- 1 small red chili, finely minced Remove seeds for less heat
- 0.5 teaspoon turmeric Optional, adds color and warm flavor
Instructions
Preparation
- Start by washing the lemons thoroughly. Zest them using a microplane and then juice them, ensuring you have a full cup of lemon juice.
Combine Ingredients
- In a medium saucepan, combine the lemon zest, lemon juice, granulated sugar, water, apple cider vinegar, salt, ginger, chili, and turmeric if you’re using it. Stir the mixture gently until the sugar begins to dissolve.
Cook the Jam
- Place your saucepan over medium heat and bring the mixture to a gentle boil. Keep stirring occasionally to prevent sticking. Allow it to boil for about 10-15 minutes or until it thickens; you’ll notice it coats the back of a spoon.
Jarring the Jam
- To check if the jam is set, place a spoonful on a chilled plate and let it sit for a minute. Run your finger through it; if it holds its shape, it’s ready to jar. If not, keep cooking for a few more minutes and retest.
Store the Jam
- Once thickened, carefully pour the hot jam into sterilized jars. Pop on the lids while the jam is still hot, allowing it to seal as it cools.
Notes
Use fresh, ripe lemons for the best flavor, and don’t skip the salt; it really enhances the jam’s bright flavors. For an extra kick, add additional chili or even some finely diced jalapeño. If you prefer a lower sugar option, you can try using a sugar substitute that sets well in jam. Substitute the ginger with fresh mint for a refreshing twist in warmer months. Store the jam in the refrigerator for up to three weeks or freeze it in airtight containers for longer preservation.