Ginger jam is an easy to prepare digestive jam. A teaspoon of ginger jam taken in the morning in an empty stomach helps improve digestion. It is mainly beneficial for children with less appetite to increase their appetite. Coriander seeds, ginger & raisins all have medicinal benefits of balancing body temperature. Please check below my grandmother’s recipe for wonderful ginger jam or inji lehiyum handed over 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
- Peel ginger & chop them.
- 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 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 in medium flame until ghee begins to separate (for about 10 min).
- Add jaggery and blend them together.
- When the mixture gets thickened, remove from heat.
- Store in a clean dry airtight ja r when the jam reaches room temperature.
- My grandmother preferred to add palm jaggery (karuppatti).
- Use black raisins only, if you happen to notice seeds in them, remove them before grinding.
- Be careful while dry roasting coriander seeds, you have to remove from heat before they get burnt; flip them every 10 sec while roasting in low flame only.
- Do not add water while grinding.