Quang Nam's traditional ginger jam village is on fire near Tet

TPO - As scheduled, this time of year, traditional ginger jam-making households in Quang Ngai are busy making delicious and spicy jam to supply customers on the occasion of the traditional Tet holiday.

December 28, 2024 | 14:51

TPO - As scheduled, this time of year, traditional ginger jam-making households in Quang Ngai are busy making delicious and spicy jam to supply customers on the occasion of the traditional Tet holiday.

With only 1 month left until the Lunar New Year 2025, ginger jam production facilities in Nghia Dong commune (Quang Ngai city, Quang Ngai province) are busier than ever.

Ginger jam in Quang Ngai is not only supplied to people in the province but also shipped to many places across the country.

The ginger jam production furnace of Mrs. Nguyen Thi Lam's family (70 years old, residing in Hamlet 2, Nghia Dong Commune, Quang Ngai City) is over 20 years old. This is one of the famous ginger jam production facilities in Quang Ngai, working day and night to serve the Tet market.

According to Mrs. Lam, at the end of each year, her family continues the familiar work of making ginger jam to serve the needs of people during the Lunar New Year. This is considered a traditional job of the family for more than 20 years. To make fragrant, delicious, spicy ginger jam, her family chooses to buy fresh ginger in the Central Highlands, thanks to which they have a slice of jam with the typical Central region flavor.

More than 6 workers worked tirelessly, each with a different task, from selecting ginger, cutting, cleaning, boiling ginger, stewing, drying, packaging... "Making ginger jam for Tet helps women earn extra income during the rainy season to support their families during Tet," said Dong Thi Ha (residing in Nghia Dong commune).

Ginger is scraped, washed, sliced ​​and put into the pot to boil. After boiling, it must be rinsed with cold water until the water is clear. Simmering the jam is the most important step in the process of making ginger jam.

During the entire process, the person braising must be constantly present next to the pan to maintain a steady heat. Too small or too large a heat will affect the quality of the ginger jam.

If the ratio of sugar and heat in the pan is not right, the ginger will turn black and be considered a failure. After the stewing is done, pour the ginger out and arrange it in slices so that it spreads out. Only then will the ginger look beautiful.

After the ginger is placed on a tray to cool, the ginger jam is considered complete. The jam is transferred to boxes, packaged and then transported to the ordering points. The ginger jam produced by the family is sold to many places, not only in Quang Ngai.

“In previous years, my family could use more than 20 tons of ginger to make jam during Tet. However, in recent years, the market has been tight, so my family has started to reduce production. In recent years, my family has only made a few tons of ginger because the purchase volume is not as high as before,” Ms. Lam shared.

Although only worked for a short time, the traditional jam making profession in Nghia Dong commune (Quang Ngai city) not only helps the kiln owners have a good income, but also creates a significant income for many local women.

Nguyen Ngoc

Source: https://tienphong.vn/lang-nghe-mut-gung-thu-cong-xu-quang-do-lua-can-tet-post1704813.tpo