Ginger Wine Jam

Ingredients

• 250 g fresh ginger
• 250 ml fruity white wine
• 0.5 lemon (freshly squeezed juice)
• 1 kg gelatin sugar

Instructions

1. 1.

   Wash, peel the ginger and simmer its skin with the white wine for about 30 minutes; let the liquid cool overnight.

2. 2.

   The next day strain the liquid into a pot through a sieve.

3. 3.

   Cut about one tablespoon of ginger into thin strips, grind the rest through a coarse meat grinder plate, and simmer in the liquid for approximately 20 minutes. Then add lemon juice and gelatin sugar, bring to a rolling boil again; remove from heat and immediately fill hot sterilized jars. Seal tightly, invert to cool, turn after about 10 minutes, and allow to set.