‘Tis the season for sweet ‘n’ spicy. But why not do something a little different this year, and turn gingerbread man into gingerbread jam? This delicious cupboard filler can be a chutney for cheese boards or a topping for sweet breakfasts and desserts. How will you serve yours? Even better you can start getting prepped for Christmas and make yours now.
Gingerbread Man-Jam Recipe:
Makes 1kg (just over 3 x jam jars)
Time: 45 mins
4 apples peeled, cored and diced into 1cm chunks (sweet and tart variety such as Gala)
120ml lemon juice
130ml apple juice
1 cinnamon stick
1.5 inches of fresh ginger, finely chopped
100g granulated white sugar
30g gingerbread man, blitzed into fine breadcrumbs
1tsp ground cinnamon
1/4 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
120ml black treacle
1. In a large, deep saucepan add the apples, lemon juice, apple juice, cinnamon stick and fresh ginger and gently simmer for 10-15 mins until soft.
2. Add the remaining ingredients and simmer for a further 15 mins ensuring to stir and then boil for 5 mins until sticky and thickened - the mixture should be around 100 degrees (you can adjust the acidity and sugar levels by adding more sugar or lemon at this point, so remember to taste)
3. Test the jam is ready by spooning a little onto a chilled plate. Leave to cool for 2 mins and then gently push with your finger. If it wrinkles and does not spill back on itself it is ready. If it is still loose boil for a further 5 mins.
4. Cool for 10 mins, stir and then pour into jars, seal and label.
Once opened, refrigerate and use within 4 weeks.