Instructions for making fragrant, chewy ginger jam to enjoy during Tet

(Dan Tri) - Traditional ginger jam is a combination of fresh ginger, sugar and a little salt to create a dish that is both spicy and sweet.

How to make ginger jam is quite simple but requires patience and meticulousness in each step. Ms. Vu Thuy Dung (in Yen Bai ) shared how to make traditional ginger jam and "improved" ginger jam that is both delicious and easy to eat. How to make traditional ginger jam

Ingredients: - 1kg fresh ginger (choose local ginger, not too old, not too young will give the best jam). - 500g white sugar - A little salt - Lemon

How to make - Wash ginger, peel, thinly slice, soak in water as you slice, rinse 2-3 times. - Boil water, squeeze a few drops of lemon juice, add ginger, boil for 2 minutes then remove. - Pour 500g sugar and marinate with ginger until sugar dissolves, about 4-5 hours.

- Put on the stove and cook over high heat until there is a lot of sugar water left. When the sugar water starts to dry up, lower the heat. The ginger will become soft and transparent, slightly sticky. - Continue to cook the ginger over low heat until you see tiny sugar crystals on the rim of the pan, and small sugar grains start to appear on the tip of chopsticks, then turn off the heat.

- Wait for the ginger to cool, store it in a glass jar to eat gradually. How to make "improved" ginger jam Ingredients: - 300g ginger - 200g pineapple - 250-300g sugar

How to make - Scrape off the ginger skin then wash it with clean water. - Peel the pineapple, cut into pieces then crush, squeeze out the juice. - Add 500ml of water to the ginger and put it in a blender, puree and boil for about 5 minutes. - Let the boiled ginger water cool then pour into a bottle, store in the refrigerator for cooking.

- Mix the ginger pulp with pineapple pulp and sugar. - Wait for the sugar to dissolve and cook like normal jam.

- Stir until it feels heavy and sticky, then it's successful. - Sprinkle some roasted sesame seeds, enjoy with a cup of green tea when eating. Photo: Hong Anh, Huong Thu Vu, Thuy Dung Dantri.com.vn Source: https://dantri.com.vn/tet-2025/huong-dan-lam-mut-gung-thom-deo-nham-nhi-ngay-tet-20250115115234147.htm