Help please ! x

[newbieveggie]

Hi there

I am making one of my most favourite recipes, melon and ginger jam. Now every recipe uses preserved/crystallised ginger but I only have fresh. Can I use that instead ? How would I prepare it ?
Anyone used it before ?

But if I can't use it for the jam, what else could I do with a 200g lump of fresh ginger ??

[Flummery]

I'd use the crystalised - the texture is VERY different. But with your bit lump of ginger, wrap it in a poly bag and put it in the freezer. Then when you are making a curry or a stir-fry, just grate a little (it grates well from frozen) into the recipe.
Or you could break off a bit and plant it into a pot and gropw a ginger plant on your window sill.

[newbieveggie]

After your advice flum I went to the shop to get some ginger. None to be found except a jar of posh preserved ginger for £2 !!! so bought a pot of ginger jam. This has worked really well. Jam made, fresh ginger frozen..result. x

[HeyWayne]

Melon and ginger jam!

Could I be so bold as to request the recipe please.

[Flummery]

The posh preserved for £2 is the one to get. I use just one or two of the 'nuggets' in with stewed rhubarb for a brill rhubarb and ginger crumble. The jar lasts ages - and you can use the syrup too!

[Scottishnewbie]

may I also have the recipe please?