Original recipe yields 12 servings
Based on a 2,000 calorie diet
This is a really good jam with an Indian twist. Just be careful while boiling it -- it shouldn't get too hard sticky. Take it off the flame before it thickens too much.
This is a really nice recipe. I think it needs some preservative if you want to keep it for months, but i kept it in my fridge and it stayed fine for two months.
I was looking for something different for a local strawberry jam contest. I used St. Julian sweet red wine & the jam which didn't really thicken was overpowered with the gingerroot. i was very ...
Delicious and simple... a lovely combination of sweet and spicy. I used this on the peanut butter and jam cookies from this site and they disappeared by the next day.
I split the chile pepper down the middle and removed the seeds before tossing it into the pot for more punch. I also used less ginger than called for and Concorde wine. Spectacular on whole whea...
really yummy on Duck, chicken or Pork. I switched out the chili's for Sambal. Sweet taste up front with a lingering heat. very yummy. thanks
Love this recipe! Next time I will try a bit less ginger and cheaper wine ;) Thanks!