We’ve cleaned our polytunnel, taken a few final cuttings, caught up with some jobs that have been hanging around and done a final collection in the farm tunnel. I also took the opportunity to make ginger in syrup and wash around 50 recycled jars and bottles.
Obviously when I say “around 50” I mean 43, but it sounds better.
I’ve also made ginger in syrup.
The recipe is from the October issue of Home Farmer. I don’t smoke, I don’t drink, I don’t chase women. (That’s not really a choice, as I’m too slow to catch any, but I thought I may as well include it.) The one vice I do admit to is buying magazines on the strength of their glossy front covers. They are often a disappointment but they don’t leave me out of breath or lying in the gutter, which is more than can be said for some of my former activities…
I’m not sure what the copyright situation is regarding recipes, but I’ll stick it up on my recipe page, add my comments and see what happens. It’s quite a simple recipe compared to some on the internet, and the results look quite respectable.
This post was over 800 words with the recipe and words of wisdom on how not to burn your hand with molten jam; it’s now a more manageable length (around 240) and people who want a ginger recipe or a discourse on jam burns can go to the recipe page.
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I generally wear oven gloves when handling anything hot. Have to rush to IKEA now, so sorry if the article mentions that!
I’m a man. As there are no more mammoths, dragons or maidens in distress I have to get my danger from refusing to multi-task, read instructions or wear gloves.
Is ‘not reading instructions’ a man thing then?
It is according to my mother!
Looks lovely. I notice in the recipe you say you would like more ideas of what to do with it. May I suggest adding it (especially the syrup) to fresh fruit salad as sort of a ginger pear dressing. Add yogurt or cream too if you like.
Sounds good – I’ve only really ever eaten it and poured the syrup over ice cream – look forward to trying some of these suggestions.
I fancy that ginger
It’s a simple recipe, otherwise it’s a long drive… 😉