Ginger has a strong, distinct flavor that is often highlighted in Asian dishes and complements sweet salads and fruit dishes. Ginger jam can be served on bread, spooned onto meat or added to rice or salads. Unless you dilute the ginger or sweeten it with fruit, ginger jam may be too spicy or overwhelming for some people, especially children. Experiment with ingredients until you find a jam recipe that works for your entire family.
Peel about 1 lb. of ginger root and then slice the root into small pieces with a sharp knife.
Place the chopped ginger into a saucepan with the sugar and lemon juice and boil the mixture for 10 minutes, or until the ginger softens and the sugar dissolves.
Reduce the heat to low, cover the pot and simmer the ginger for about 30 minutes. Stir the mixture every five to 10 minutes.
Test the consistency of the mixture and the taste of the jam. The desired consistency depends upon your personal preference, but the jam should be thick rather than runny. It should be smooth enough to spread over bread but can contain lumps of ginger if desired.
Test the jam for doneness by placing a spoonful of it in the freezer for one minute. If the liquid gels, it is sufficiently cooked.
Remove the jam from the heat and allow it to cool to room temperature.
Scoop the jam into a bowl if you plan to eat it within 24 hours. If not, scoop the mixture into a glass jam jar with a lid and serve cold.