Healthy and tasty homemade ginger jam

Ginger is the leader in the content of substances beneficial to humans, even among the most popular medicinal plants. We are accustomed to using this root as a spice, because such a seasoning adds a special piquancy to familiar dishes. And baking with ginger literally drives gourmets crazy. Not everyone knows, but other desserts can be made from this magic root. For example, ginger jam.

Why do we value ginger? That's right, for the very unusual bright taste that it brings to our everyday meals and for the endless list of healing properties. But there is also an unpleasant point: fresh ginger is stored in the refrigerator for only a week, and when ground into powder, it loses most of its aroma. There is a way out - make jam. In this way, you can not only preserve the fragrant root without losing its benefits and piquancy, but also surprise your taste buds with an unusual combination of sweetness, pungency, and spice.

Specifics of preparing ginger jam with lemon for the winter

Despite the fact that lemon is a fruit of the winter season, many people prefer to make sweet dessert preparations. There are some specifics for making jam:

1. Preparation in various ways: with and without skin.
2. Dessert with peel has a number of useful qualities, since it contains a large proportion of useful substances and vitamins, especially vitamin C.
3. A variation of this delicacy is jam without the peel. Why is this option sometimes preferred? This jam does not have the characteristic bitterness that the peel gives, and the cooking process is accelerated.
4. If you soak the lemon in boiling water for a few minutes, the jam will be less bitter.
5. It is not recommended to turn the jar over after closing the lid. When it comes into contact with iron, vitamin C oxidizes.
6. In order for the jam to turn out amber and the lemon pieces not to lose their integrity, they must be poured with hot sugar syrup and, without boiling, allowed to brew for several hours.

How to choose the right products?

Some housewives use fruits that begin to deteriorate to make jam, hoping that the bacteria will die during heat treatment. But you have to be careful with such fruits; you should get rid of them. The ginger also needs to be scrutinized carefully.

For preparation it is recommended to use:

• fresh lemon fruits with clean, intact peel and natural color;
• When choosing, you need to pay attention to the weight of the fetus. The lightness of the fruit indicates that it has been picked a long time ago and has already lost moisture; it may also be half-empty inside;
• The stem of the lemon must be fresh; if it is dried out or wrinkled, the fruit has been picked long ago;
• the ginger root should be firm, not wrinkled, have a thin peel and there should be no signs of mold in the folds;
• ginger should have a characteristic smell; to do this, you need to lightly pick the root.

Preparing containers

For cooking, it is recommended to use a container with a thick bottom. In a container with thin walls and a bottom, the lemon mixture will burn. If the jam is sealed for long-term storage, the containers must be sterilized in any convenient way: in the oven or microwave, or steamed. It is worth remembering that jam jars must be dry, otherwise it will spoil and ferment.

Useful tips

The less heat treatment of jam, the better all the useful elements of the product are preserved. But then the shelf life of the delicacy is significantly reduced and it is better to do it in the refrigerator or on a cold balcony.

The foam from the jam is always removed, since then it turns out transparent, without white inclusions in the jars. The latter, by the way, must always be sterilized to remove bacteria. If they remain, the jam will quickly ferment.

Ginger jam is original, aromatic and very useful during the cold season. Literally a spoon a day will save you from all viruses and bacteria and give you a good mood!

How to store lemon-ginger jam?

This jam does not require special storage conditions. After the jars have cooled, they must be placed in a cool, dark place. Under such conditions it can be stored for 2-3 years.

In room conditions, the jam can be stored for one year. Jam without heat treatment is stored strictly in the refrigerator.

Lemon and ginger jam is sweet and sour and moderately spicy. This is a tasty remedy for preventing colds. And if you pour two or three slices of lemon from jam with ginger with boiling water, you get delicious lemon-ginger tea.

For lemon and ginger jam, you will need medium-sized lemons with thin peel and a piece of ginger root with fairly juicy pulp. If the ginger is dry, it will not be possible to cut it into small cubes.

How to make lemon and ginger jam:

Lemons are thoroughly washed in warm water with a brush - this is done with all citrus fruits when peeling is not intended. Ginger root is simply washed with water.

Pour sugar into a saucepan and add star anise. (Star anise will add an aniseed flavor to the jam, but even without exotic spices, lemon jam will be very tasty.)

Sugar is combined with water, stirred and heated. The syrup does not need to be boiled; you just need to heat the liquid until the sugar is completely dissolved. At the specified ratio of sugar and water, caramelization of the syrup occurs quickly.

Lemons are cut into thin slices.

Lemon slices are dipped into warm sugar syrup and stirred.

Ginger root is peeled and cut into very small cubes. Throw into a pan with lemons.

Lemon jam with ginger is boiled for 25 minutes over low heat. You don’t have to remove the foam; it will gradually disappear, dissolving in the syrup. Lemon and ginger jam is considered ready when the syrup darkens and the lemon slices thicken and become somewhat stiff. * When lemon jam and ginger are boiled for more than half an hour, you can get a sticky caramelized substance instead of jelly syrup, so you need to keep an eye on the clock hands.

Hot lemon jam is transferred to a sterilized jar. The syrup will be thin at this stage, but will thicken over time. Roll up a jar of lemon jam. When the jam has cooled, it is taken to a cool place.

There are no special requirements for storage conditions - lemon and ginger jam is perfectly stored at room temperature.

Ginger is the leader in the content of substances beneficial to humans, even among the most popular medicinal plants. We are accustomed to using this root as a spice, because such a seasoning adds a special piquancy to familiar dishes. And baking with ginger literally drives gourmets crazy. Not everyone knows, but other desserts can be made from this magic root. For example, ginger jam.

Why do we value ginger? That's right, for the very unusual bright taste that it brings to our everyday meals and for the endless list of healing properties. But there is also an unpleasant point: fresh ginger is stored in the refrigerator for only a week, and when ground into powder, it loses most of its aroma. There is a way out - make jam. In this way, you can not only preserve the fragrant root without losing its benefits and piquancy, but also surprise your taste buds with an unusual combination of sweetness, pungency, and spice.

Savory jam made from apples, zucchini and ginger

This jam has a very rich taste, and ginger gives it a piquant and pleasant aroma.

For 1 kg of zucchini you will need:

• 200 grams of apples;
• 100 grams of ginger;
• 200-300 grams of lemon juice;
• 1 kilogram of sugar

Preparation:

1. Peel the apples and ginger root and grind in a blender into a homogeneous porridge or finely grate.
2. Wash the zucchini, peel and remove the seeds. Zucchini needs to be cut into small pieces, or also grated.
3. Pour a glass of warm water, half the lemon juice and add sugar into the pan. Cook the mixture over low heat, stirring constantly until the sugar dissolves.
4. In another saucepan, begin heating the mixture of zucchini, ginger, apples and remaining lemon juice. When the mixture is heated, pour the resulting sugar syrup over it and cook for about an hour, stirring constantly and skimming off the foam.
5. As soon as the zucchini becomes transparent and soft, turn off the jam and pour it into sterilized jars and close tightly. This jam should be stored in a cool place.

In addition to its famous immunological properties, ginger jam perfectly removes toxins from the body, improves the functioning of the cardiovascular system and heals joints. So whatever ginger jam recipe you choose, rest assured that you will get great benefits for your health and enjoy the unusual taste.

Experiment with ginger additives, because depending on the ingredients, your jam can be either very sweet or spicy. It is because of this variety of taste that everyone can find a ginger jam recipe that they like.

Bon appetit!

A little history of the miracle root

Already in the 2nd century BC. Residents of China and India used the miracle root to treat and prevent many ailments. It’s not for nothing that the name of the plant is translated from Sanskrit as “universal medicine.” Moreover, people have learned to cultivate it. This fact speaks of a special attitude and recognition of the beneficial properties of the root.

Much later, the Phoenicians brought this spice to Ancient Egypt and soon Alexandria became one of the major centers of trade and consumption of ginger. There is mention of a beneficial root in the work of the Greek pharmacist Dioscorides Pedania “On Medicinal Substances” (40-90 AD). The merchant Marco Polo brought ginger to Europe after traveling to China, where sailors used ginger oil as an effective remedy for seasickness.

What are the benefits of ginger?

Much has been written about the benefits of ginger, and its main properties are well known. Here are five key effects of the product on the human body.

• Improves digestion and “vitaminizes”. The composition of the root is unique: all B vitamins, essential oils, phosphorus, large amounts of vitamin C, potassium, sodium, calcium, zinc, iron, amino acids. In addition, the rhizome itself is rich in fiber, which is important for proper digestion.
• Kills germs. Ginger has excellent antimicrobial properties. For example, for stomatitis, sore throat, sore throat, it is enough to slowly chew a piece of the root before going to bed. The next morning you will feel a clear relief, reduction in pain and inflammation.
• Helps with toxicosis. The warming, expectorant and antiemetic properties of the plant are clearly expressed. Ginger is an effective remedy for seasickness, motion sickness in transport, and for relieving nausea during toxicosis in pregnant women.
• Strengthens the immune system and nerves. The concentration of vitamins makes ginger very useful for strengthening the immune system. And unique essential oils tone the body, improve blood circulation and relax the nervous system.
• Heals joints. Ginger oil is effective for joint diseases: it relieves pain and reduces inflammation.

Who can it harm?

But every medal has two sides. And ginger is no exception. When should you use it with caution?

• Hypotension and hypertension. Ginger reduces blood viscosity and thereby can lower blood pressure, making it dangerous for hypotensive patients. Hypertensive patients taking medications to lower blood pressure should also not use ginger - it will enhance the effect of the medications and their dosage may be exceeded.
• Gastritis and ulcerative lesions of the gastrointestinal tract. Essential oils have an irritating effect on mucous surfaces, and in the case of a peptic ulcer, this can lead to an exacerbation of the disease and even provoke internal bleeding.
• Pre-stroke and pre-infarction conditions. Ginger increases heart rate, which can worsen heart problems and cause heart attack and stroke.
• Gallstone disease. The plant has choleretic properties. And this is extremely undesirable, because the movement of stones along the ducts may begin.
• Tendency to allergic reactions. As a plant rich in essential oils, ginger is an allergen. Allergy sufferers should be careful when consuming ginger, especially fresh ginger.

Obstetricians do not recommend that women abuse ginger in the last trimester of pregnancy. Increased blood flow to the uterus and increased smooth muscle tone can lead to premature birth.

Ginger jam: how to make medicinal “twists”

To make ginger jam, you will need: the root itself, sugar, desire and a little imagination. Oddly enough, the sharp taste of ginger goes well with fruity notes. The interweaving of heat and sweetness, tartness and spice, rich aroma - each spoon is like a little journey into an oriental fairy tale. Below are interesting step-by-step recipes for this delicacy. Let's get started?

The darker the color of the rhizome, the older the plant was and, accordingly, the tougher its core. Therefore, you need to choose young roots, that is, those with the lightest peel. Otherwise, your jam will resemble “logs” in syrup.

How to prepare ginger for cooking? We peel the root like a new potato - scraping the skin with a knife. For jam, we need tender, juicy pulp without a core, and for this it should be carefully cut or removed using a grater or vegetable peeler.

Ginger plus lemon

There are several recipes for making ginger jam with lemon. They differ both in the proportions of ingredients and in the method of “clogging”.

Method No. 1

• peeled ginger - 250 g;
• sugar - 500 g;
• lemon - one citrus.

Method number 2

• peeled ginger - 200 g;
• sugar - 200 g;
• lemon - two citruses.

Method number 3

• peeled ginger - 300 g;
• sugar - 600 g;
• lemon - 300-350 g.

The recipe for ginger-lemon jam can be transformed to suit your taste. If you like it spicy, then reduce the amount of sugar or increase the amount of ginger. For those with a sweet tooth, increase some of the sugar. The number of lemons can also be varied according to your preferences.

Method without cooking

It sounds paradoxical, but there is even a recipe for jam made from ginger, lemon and honey without cooking. This recipe is considered acceptable for weight loss, since it contains no sugar and the ingredients are not heat-treated, which means they retain maximum beneficial properties.

• prepared ginger - 250-300 g;
• lemon - three citruses;
• honey - 200 g.

The proportions of this recipe can also be adjusted to your taste. If you bought an older root, then first boil the ginger in a glass of water until soft, cool and then mix with lemon and honey.

Are there any contraindications for use?

Since ginger is a very strong natural substance, you need to be careful with it. If there is any damage to the mucous membranes, for example, the mucous membrane of the stomach or mouth, it is better to stop using it.

Inflammatory processes in the liver and urolithiasis are contraindications to the use of ginger jam. People with poor blood clotting should be careful.

In the first trimester of pregnancy, you can use the root in small quantities, but in the second and third trimester, doctors insist that you give up the product. This also applies to the lactation period, so as not to change the composition and taste of milk. Children under two years old should not be given this jam, otherwise they may provoke an allergic reaction.

People who have had a stroke or heart attack, as well as those taking sugar-lowering medications, should reduce their ginger intake to a minimum. If you have hemorrhoids, it is also better to abstain from it. Of course, if you have an allergy or individual intolerance, even a small part of the root can lead to serious reactions and consequences.

Traditional recipe

Making ginger jam:

1. Wash the root, peel off the skin, then cut into rings. They should not exceed two millimeters in thickness;

2. Place the circles in a saucepan and cover them with cold water. Leave to settle for at least two days. Be sure to change the water at least three times a day to remove the sharpness;

3. Wash the lemon thoroughly, then cut it into the same circles along with the peel;
4. Drain the ginger and rinse it again;
5. Next, place lemon rings on top of it and sprinkle everything with sugar;

6. Mix carefully so as not to break the rings of food. You can do this by hand;
7. Let it sit for about an hour so that the sugar can melt a little and you get a syrup at the bottom;
8. Place the pan on the stove and turn the heat to low. Let the contents boil. During this time, it is necessary to mix quite often and just as carefully with a wooden spatula;

9. Then let the products simmer for no more than fifteen minutes. Turn off and let cool directly in the pan;
10. Repeat the heating procedure at least two, maximum four times until the ginger becomes almost transparent;

11. There is no need to cool the mixture at the end of the last heating. It should be immediately transferred to sterilized jars and closed. Store in a cool place.

Other interesting combinations

The classic recipe can always be varied. For example, adding oranges and dried apricots will make the taste softer and the color amber. An apple or banana will add a creamy texture. Kiwi will smooth out the sharpness of ginger and give an unusual shade to the finished product. Here are some ideas to make your jam even more interesting.

Traditional version with oranges

• ginger - 150 g;
• lemon - one citrus;
• orange - one or zest from two citruses;
• sugar - 150 g.

Quick version with oranges

• ginger - 150 g;
• lemon - one citrus;
• orange - one citrus;
• honey - 250 g.

With dried apricots

• ginger - 200 g;
• lemon - one citrus;
• dried apricots - 200 g;
• sugar - 250 g;

With apple

• ginger - 250 g;
• sugar - 500 g;
• green apple - two fruits.

If you are using sweet apples rather than green ones, then the amount of sugar should be reduced to 300-350 g.

With banana

• ginger - 200 g;
• lemon - one citrus;
• sugar - 250 g;
• vanilla sugar - one sachet;
• large bananas - two fruits.

Assorted option

• ginger - 150 g;
• water - one glass;
• lemon - one citrus;
• orange - two citruses;
• apple - one fruit;
• kiwi - one fruit;
• sugar - 500 g.

Ginger-squash jam

Not everyone knows that zucchini goes well with ginger root in confiture. The tasty delicacy turns out to be appetizingly yellow in color and incredibly appetizing. Per 1 kilogram of peeled zucchini you need:

• 120 grams of prepared ginger;
• 300 grams of lemon juice;
• 200 grams of apples;
• 900 grams of sugar;
• 1 glass of water.

Cooking method:

1. Cut the peeled zucchini into cubes. You can also grind it through a meat grinder to make jam.
2. Peel the apples from skins and seeds. Grind in a blender with ginger.
3. Pour water with lemon juice into a saucepan, mix with sugar. Make syrup.
4. Add zucchini and apples to the syrup. Cook over low heat, stirring constantly with a wooden spatula.
5. You need to cook for 45 minutes until the zucchini becomes transparent in color.
6. The finished jam can be boiled again for about 10 minutes or poured into sterile jars and rolled up with lids.

Culinary experts advise trying to replace zucchini with pumpkin. The jam will not taste different, only the color will change.

Even more useful: 5 tricks

Finally, here are some secrets and tricks that will make your ginger jam the most delicious and healthy.

Do not add ginger jam to hot tea. Let the drink cool. Remember, vitamins and essential oils break down very quickly at high temperatures. For example, vitamin C at a temperature of 100°C breaks down by 83% in just ten minutes.

The above recipes for ginger jam open up the field for imagination. They can only be a basis, a hint and allow you to experiment with various additives.

Recipe 2

Pumpkin and ginger are the best prevention of cardiovascular diseases. The combination of these products is not only medicine, but also a delicious seasoning. It’s not in vain that we’re talking about pumpkin. After all, you can make amazing pumpkin-ginger jam with pumpkin and ginger. The result is a vitamin bomb that will satisfy not only people suffering from any kind of blood flow diseases, but also gourmets who love delicious dishes with a spicy accent.

Pumpkin is rich in fiber, a set of B vitamins and contains a lot of liquid, therefore, like watermelon, it perfectly removes waste and toxins from the body. Also, pumpkin is rich in proteins and vitamins, carotene, which the human body so lacks during the cold season. Diet pumpkin will not only be a source of vitamins and minerals, but will also not harm your figure.

And so, let's start preparing the treasured pumpkin-ginger jam - the source of youth and beauty. The recipe dictates the following products:

• Pumpkin;
• Ginger root;
• Lemon;
• Granulated sugar.

You need to take a pumpkin (1 kilogram) and clean it of seeds and fibers. Then the vegetable will be ready for cooking. Cut the pumpkin into cubes. Please note that the cubes do not have to be large - up to two centimeters is a perfect size.

Then, place the pumpkin cubes in a bowl and sprinkle it with granulated sugar (1 kilogram). Mix well. Not a single piece should be left without sugar. It is very important. Leave the pumpkin with sugar for twelve hours. During this time, the pumpkin will release juice and reach the desired consistency. Since the pumpkin will interact with sugar, during their interaction there will be the amount of liquid in the vessel that will be needed for further preparation of the jam.

Wash one lemon thoroughly. Then you need to peel it, cut it into slices and remove all the seeds. Now the most interesting moment. The lemon needs to be chopped as finely as possible. If you have a food processor or blender in your kitchen, the process of chopping lemons will be much easier. Therefore, use kitchen appliances for chopping. It will be easier and more efficient.

Take an enamel saucepan, put all the ingredients there and add finely grated ginger. It is important that the ginger is peeled and chopped. All this substance should be simmered on the lowest heat for thirty minutes.

Before cooking, prepare the jars into which you will pour your jam. Finally, pour the ginger and pumpkin jam into jars.

Vitamin bombs come in different types and purposes. If you are sick, you need to take not only ginger, but also a loading dose of vitamin C. This is a centuries-tested method. And if vitamins are preserved, then they are also pleasant to eat.

Is it tasty: reviews

The jam is extraordinary. I made it with oranges. I am delighted.

It also goes well with pears and quince, and as I recently realized, feijoa is the most interesting.

I will definitely like jam that doesn’t need to be cooked! And I love lemons, I think that tea with such jam is a pleasure and full of vitamins.

The consistency is clearly apple, and the taste, yes, tastes 80% lemon. We are ginger maniacs, we love the heat!

Confiture or jam. Orange-lemon jam with ginger is a real treasure trove of health! It will protect your immune system and also warm you up on a cold winter evening! And as always, just how I like it - quick and easy!

Nutritional and energy value:

Classic ginger jam recipe

Ginger jam according to the classic recipe without adding other ingredients turns out to be very spicy and even a little spicy.

• 200-250 grams of ginger;
• 4 cups sugar;
• half a glass of lemon juice;
• salt to taste.

1. Peel and grind the ginger root and then leave it in a pan of cold water for 2 days. Otherwise our jam will turn out too spicy. Water must be changed 2-3 times a day;
2. After this, rinse the ginger and cook for 1 hour;
3. Then cool the resulting ginger broth, add sugar, lemon juice and a little salt. Bring the resulting mixture to a boil again and cook for a couple of minutes, stirring well. To thicken the jam, you can also add pectin.

Pour the finished ginger jam into sterilized jars, close tightly and store in a cool place.

All the benefits of citrus fruits - lemon, orange and ginger jam

• 5 oranges,
• 2 lemons,
• 200 g ginger,
• 800 g granulated sugar,
• 2 tbsp. water.

Rinse citrus fruits well. Preferably with soap. Cut into 8 pieces. Lemons - finely chopped.

Remove the ginger root from the skin and finely grate. Place all this in an enamel-coated bowl. Add granulated sugar and water.

Bring to a boil over high heat and reduce at the first sign of boiling. Boil for about an hour, stirring occasionally. Place in jars and leave for storage in a cool place.

Ginger and tomato jam

This jam has a spicy taste and aroma. It can be used as a sauce for meat and fish dishes.

• small piece of ginger (1-2 cm)
• tomatoes 500 gr
• 3 cloves garlic
• onion 1 piece
• 1 tablespoon sugar
• salt to taste

1. Chop onion and garlic;
2. Peel the ginger and finely grate it;
3. Cut the tomatoes into small cubes;
4. Place all ingredients in a saucepan, bring to a boil and leave on low heat for 15-20 minutes;
5. All that remains is to cool the resulting mixture and pour into jars. The jam is ready!

Quince jam with ginger - as easy as shelling pears!

• 3 tbsp. prepared quince,
• 1.5 ginger root,
• 3 tbsp. Sahara,
• 3 tbsp. water.

Remove the quince peel. Cut out the seeds with seals and cut into small slices.

Chop the ginger root very finely or grate it. Mix them and add water. Put on fire and let it boil. Reduce the heat immediately.

Cook until the quince pieces become soft and tender in taste. Rub the mixture through a sieve. Boil again until it reaches a jam consistency.

Ginger jam with lemon and honey

This jam is especially useful in autumn and winter, when people are most susceptible to colds and need to take care of their health. After all, it is at this time that you need to strengthen the immune system, and ginger with lemon and honey is a real storehouse of vitamins!

• medium-length ginger root (6-7 cm);
• 3 lemons;
• 300-400 g honey.

1. Wash the lemons and peel the ginger.
2. Cut the lemons into large cubes without removing the peel, and then grind them until smooth in a blender.
3. Finely chop or grate the ginger root.
4. Combine crushed lemons and ginger and pour honey over them.
5. Mix the resulting mixture thoroughly and pour into jars.

Jam with ginger, lemon and honey can be added to tea, spread on bread or simply eaten a spoonful a day.

Benefit

Ginger root contains vitamin wealth. It contains vitamins of the following groups: A, B, C, D, PP, E, K. By regularly adding ginger jam to tea or baked goods, the body will begin to cleanse itself of waste and toxins, because the root is a powerful antioxidant. In addition, resistance to viral colds appears.

Sweet ginger jam has a positive effect on the nervous system and improves the activity of neurons in the brain. Experts advise eating 1-2 teaspoons of ginger confiture for fatigue, low blood pressure and headaches. For athletes, this is a real godsend - ginger helps eliminate muscle spasms. For face and body care, ginger is added to masks, baths, and tonics.

Ginger improves metabolic processes in the body. Adding jam to tea on a regular basis can help relieve digestive problems. The root improves the blood by thinning it. Ginger is also recommended for pregnant women to eliminate symptoms of toxicosis. Thanks to its aroma, ginger helps eliminate bad breath. In general, the root can have a positive effect on the general condition of the body.

Jam with ginger and oranges

Ginger jam with the addition of oranges is warming and spicy. Pairs perfectly with baked goods and toast. And a spoonful of this jam will add an unusual taste to any porridge.

• large ginger root (10 cm);
• 10 oranges;
• 5 cups sugar;
• 2 tablespoons lemon juice (optional);

1. Wash the oranges and peel them. Don’t rush to throw away the peel, we will also add it to our jam.
2. Remove seeds and rough white membranes from oranges. They must be removed, otherwise the jam will develop bitterness.
3. Cut the oranges into small pieces and grate the zest.
4. Finely chop or grate the ginger root.
5. Pour water into a saucepan and add all the ingredients to it. Mix well, bring to a boil over low heat and cook for 50-60 minutes until thickened. Pour the finished mixture into sterilized jars, roll up and store in the refrigerator.

Zucchini jam with ginger

• 1.5 kg of zucchini pulp,
• 150 g ginger root (peeled)
• 150 ml lemon juice or 3 lemons,
• 250 g apples,
• 1.5 kg sugar.

Zucchini, apples and ginger - coarsely grate or use a food processor, but use a shredder with a large gap.

Place the prepared products in a saucepan and pour in lemon juice. Cook over medium heat, stirring to avoid burning. After 5 minutes of cooking, add granulated sugar and continue cooking until the sugar is completely dissolved.

Now you can set the heat to maximum and cook for 10-15 minutes. Remove from heat, stir. Remove the foam and pack into prepared jars.