Ginger jam is a digestive jam usually prepared during Deepavali. A teaspoon of ginger jam taken in the morning in an empty stomach helps improve the digestion mainly when we enjoyed a sumptuous feast in the previous day. It is also beneficial to children to increase their appetite.
Ginger jam is usually prepared with fresh ginger roots, coriander seeds & raisins and sweetened with jaggery. Coriander seeds, ginger & raisins have medicinal properties of stabilising the body temperature. Now I share my grandmother’s simple recipe for a wonderful ginger jam or inji lehiyum handed over to us for generations:
Cooking Time : 40 min
- Ginger (inji)- 2 cups (400 g)
- Raisins (ular thratchai) – half cup (100 g)
- Coriander seeds (malli vidhai) – half cup (100 g)
- Jaggery (vellam) – 2 cups (400 g)
- Ghee (clarified butter) – 1 tbsp
- Wash & peel ginger and chop them roughly.
- Dry roast coriander seeds in low flame till they release nice aroma.
- In a dry mixer-grinder jar add coriander seeds and grind into a fine powder.
- Add chopped ginger followed by raisins; grind them into a fine paste (without adding water).
- Heat ghee in a heavy bottom pan, add ginger paste when it is hot.
- Saute ginger paste until ghee begins to separate (for about 10 min) in medium flame.
- Add jaggery and mix well.
- When the mixture gets coagulated, remove from heat.
- Store in a clean dry airtight glass jar at room temperature.
- My grandmother preferred to use palm jaggery (karuppatti).
- It is preferred to use black raisins only, if you happen to notice seeds in them, it is better to remove them before grinding.
- We have to take out the coriander seeds from the pan before they get burnt; we just need to turn them over using a spatula every 10 sec even while roasting in low flame.
- Do not add water while grinding.