Ginger jam is a digestive jam usually prepared the day after the festival of Deepavali. A teaspoon of ginger jam taken in the morning in an empty stomach helps improve the digestion mainly when we enjoyed sumptuous festive feasts or wedding feasts the previous day. It is also beneficial to children as it aids to increase their appetite.
Ginger jam is 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 recipe for a digestive 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
Ginger Jam Cooking Method:
- 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 as it reduces the shelf life.