You will be surprised by the flavor of this jelly. Try it!


  • 125 grams of grated fresh ginger
  • 1 and ½ kg of sugar
  • 2 and ½ liters of water
  • 8 lemons
  • 2 large oranges

Preparation Mode

  1. Peel the fruits and chop the skins.
  2. Cut the fruit in half and squeeze the juice into a large pan.
  3. Add the peels, water and ginger.
  4. Chop the fruit pomace and wrap it tightly in a piece of muslin and place it in the pan.
  5. Bring to a boil over medium heat.
  6. Reduce the heat and leave to gently simmer for 2 hours, until the ginger and fruit peels are very tender.
  7. Remove and let cool until you can remove the fabric bag by hand.
  8. Squeeze over the pan and discard.
  9. Add the sugar and cook again over low heat, stirring constantly, until the sugar dissolves.
  10. Increase the heat and boil well.
  11. Using a slotted spoon, remove any membranes that may form on the surface.
  12. Let the jelly rest for 20 minutes.
  13. Stir well and transfer to the previously prepared jars.

Mom Tips

Shelf life of the candy in the jar without opening = 3 months.

Store in a cool, dark place.

Pots: You need to sterilize them. Clean the glass jars very well, wash them with hot soapy water, rinse and leave them to dry on the lowest rack in the oven for 15 minutes. Add the jam/jelly/jam while the container is still hot and very dry. Then cover with a waxed paper disc, waxed side down. Let cool, close with an airtight lid, cover with cellophane, securing with a nice ribbon. Once tightly closed, attach a label, write down the name of the recipe, the date of manufacture and the expiration date.


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