Confiture of lemon and ginger has an original scalding taste and will certainly warm you up on winter frosty evenings. It can be safely added to tea as a flavoring or simply spread on a soft bun with butter. Next, we will tell you how to prepare lemon-ginger confiture in several ways.
Orange-lemon confiture with ginger
Ingredients:
- orange - 1 piece;
- yellix - 5 g;
- fresh ginger - 150 g;
- lemon - 1 piece;
- sugar - 1 tbsp.
Preparation
With orange and lemon peel carefully peel, squeeze out the fruit juice and pour it into a saucepan. Ginger wash, clean, rub on a melon grater and add to the juice. We also pour a few spoons of sugar, put the zhelix thickener and crushed orange and lemon zest. Put the dishes on a weak fire and bring to a boil. Then we pour out the remaining sugar, mix it, boil it and boil it on a small fire for a minute. After that, we remove the confiture from the fire, cool it, put it in a small jar or a beautiful vase and serve it to the table.
The recipe for lemon-ginger confiture
Ingredients:
- sugar - 200 g;
- lemon - 2 pieces;
- ginger root - 5 cm.
Preparation
Lemons washed, from one fruit squeezed juice, and the second lemon is blanched in boiling water for about 10 minutes, until soft. Then lightly cool it, cut it in half, remove the seeds and together with the peeled ginger twist on the meat grinder in a mash. Then shift the mass into a saucepan, add the lemon juice and cook the confiture on a weak fire for 20 minutes, until it thickens. After that, we cool the jam, put it in a jar and put it in the refrigerator.
Lemon confiture with ginger
Ingredients:
- lemon - 3 pieces;
- ginger root - 50 g;
- sugar - 250 g.
Preparation
Lemons are thoroughly washed, cut off the tips, cut along into 4 parts and each quarter is chopped in thin slices. Ginger clean and chop straw. Then add the prepared foods to a saucepan, cover with sugar, mix and leave to stand all night. The next day put the dishes on fire, bring to a boil and cook for about 5 minutes. After that, completely cool the confiture and repeat the procedure 3-5 times until the lemon slices become transparent. Ready jam is poured into clean jars and stored in a refrigerator. And when you brew your favorite tea, add a spoonful of ginger confiture and enjoy the original flavor.