Warming jam with ginger, which mom cooks immediately in a large pan

This one ginger Sometimes called jam, because thanks to sugar and honey it turns viscous and sweet. Ginger makes it an excellent warming agent, which will give your body a lot of useful substances tired of cold and lack of fruit.

So, what will this sauce do if it turns out to be sweet? Whatever you want! You can add it to meat dishes or add a little variety to the recipe of your favorite soup. If you wish, you can make toast for breakfast. It's just like fruit jams, but not so sweet. Many people lack something like this in the morning: not too sweet, but not too sour or spicy.



The ingredients

• 1.5kg sweet pepper
• 40g ginger
• 100g honey
• 400g sugar
• 100ml wine vinegar
• 20g sea salt
• 15g apple pectin

Preparation

1. The first stage is the preparation of ginger and pepper. The roots need to be peeled and cut very finely. Pepper carefully remove partitions and cut cubes.
   
   
   
   
2. Cubes of pepper pour into the jam bowl or thick-walled pan, send ginger there. And then everything is like when cooking ordinary jam: add 300 g of sugar, honey, vinegar and salt, let it brew for four hours.
   
   
   
   
3. On medium fire bring the future jam to a boil, not forgetting to remove the foam. Make a minimum fire after half an hour.
   
   
   
   
4. As you remember, we only had 400 grams of sugar, which means there's still 100 left. This residue must be mixed with pectin and carefully mixed into the jam so that lumps do not form.
   
   
   
   
5. Now you need to boil the sauce for another 4 minutes, cool and send for a day in the refrigerator.

From the editorial board, sometimes this sauce They call it the hot bride.And for good reason! A mild but warming effect is felt for some time after lunch or dinner, which is well flavored with this sauce. The root native to Southeast Asia is included in the list of the most popular aphrodisiacs, and therefore this sauce is perfect for dishes of a romantic dinner. Enjoy your other half with sweets.