IS GINGER GOOD FOR A COLD RECIPES

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RHUBARB & GINGER JAM RECIPE | BBC GOOD FOOD



Rhubarb & ginger jam recipe | BBC Good Food image

This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger

Provided by Good Food team

Categories     Afternoon tea, Condiment

Total Time 2 hours 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Makes 4 x 450g jars

Number Of Ingredients 5

1kg pink rhubarb, trimmed weight
1kg jam sugar (which has added pectin)
zest and juice 1 lemon
50g stem or crystallised ginger, finely chopped
4cm piece ginger, peeled

Steps:

  • Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
  • Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
  • Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.
  • To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
  • Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

Nutrition Facts : Calories 55 calories, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar

BIG SOFT GINGER COOKIES | ALLRECIPES



Big Soft Ginger Cookies | Allrecipes image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Spice Cookies

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 dozen

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, CarbohydrateContent 21.1 g, CholesterolContent 7.8 mg, FatContent 6 g, FiberContent 0.4 g, ProteinContent 1.6 g, SaturatedFatContent 1.1 g, SodiumContent 147 mg, SugarContent 11.4 g

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