6 cups organic/local ginger (finely chopped – food processor works well)
2 1/2 cups local honey/maple syrup
2 cups fresh pressed fruit juice (apple, pineapple, mango, etc.)
4 tsp lemon rind
1/2 tsp ground clove
canning jars & lids
Prepare jars & lids by boiling them. Put finely chopped ginger into heavy stock pot. Squeeze juice of lemons & add lemon rind into mixture. Mix in fruit juice, honey/maple syrup and ground clove. Bring mixture to a low rolling boil (hot enough to boil/low enough not to burn the sugars). Boil for about 30-45 minutes. Stir frequently. Watch for mixture to thicken. Test gel-ness by either dabbing a little jam on a cold saucer and placing in the fringe, or keeping a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon – check in a few minutes to see if it gels. When ready, ladle mixture into hot jars to within 1/4″ of top rim. Seal with lids. Place jars upside down for 5 minutes and then turn upright. Let set for 1 hour. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Once cooled, they’re ready to store.