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Homemade Lemon Ginger Jam in a jar with a spoon

Lemon–Ginger Chili Sunshine Jam

A bright and cozy jam that pairs well with toast and savory dishes, made with simple pantry staples.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 small jars
Course: Breakfast, Condiment
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the jam
  • 3 large lemons, zested and juiced Fresh lemons = brightest flavor
  • 1.5 cups granulated sugar Sugar gives classic jam body
  • 0.5 cup water
  • 2 tablespoons fresh ginger, finely grated Fresh ginger = sharper spice
  • 1 small red chili, finely minced Use chili flakes = easier to control heat
  • 0.5 teaspoon turmeric Optional
  • 1 tablespoon apple cider vinegar
  • a pinch of salt

Method
 

Preparation
  1. Zest the lemons, then juice them. Put both zest and juice into a medium pot.
  2. Add sugar and water. Stir over medium heat until the sugar fully dissolves and the mixture looks clear.
Cooking
  1. Stir in the grated ginger, minced chili (or flakes), turmeric if using, apple cider vinegar, and a pinch of salt.
  2. Bring the pot to a gentle boil, then immediately reduce the heat to let it simmer.
  3. Simmer for about 35 minutes, stirring occasionally, until the jam thickens and coats a spoon.
  4. Remove from heat and spoon the hot jam into sterilized jars. Seal while hot and let cool.

Notes

For extra aroma, add a strip of lemon peel while simmering, then remove before jarring. Store in a sealed jar for up to 3 weeks in the fridge, or freeze in small containers for up to 3 months.