Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: KrazeyLady on July 26, 2010, 07:26

Title: MARROW AND GINGER JAM?h
Post by: KrazeyLady on July 26, 2010, 07:26

Hello
Totally new to this forum. Will introduce myself later when I get 30 seconds to breath.
I live in rural France and often have problems getting some of the ingredients I need for cooking.
At the moment I am making Marrow Jam and have run out of root ginger. Can I use ginger powder instead and in what proportions?

Thanks
Haz.

Title: Re: MARROW AND GINGER JAM?h
Post by: catllar on July 26, 2010, 14:26

Hello KrazeyLady, whereabouts are you? Our french  numbers are increasing, although we are spread a bit thin! Can't help with your eq sadly, as we can get root ginger here in bio-shop. Someone will be able to help, though - they are all brilliant peeps on this forum.

Title: Re: MARROW AND GINGER JAM?h
Post by: Madame Cholet on July 27, 2010, 04:47

Yes I do not sure how much though I put mine in after the initial cooking at the marinating stage. I stir some in and then have a taste and add more if required.

I also do the same with marmalade and rhubarb jam wisking it in just before tipping jars.