Japanese Knotweed and Ginger Jam is a modern British recipe for a classic wild food jam made from Japanese knotweed shoot pieces stewed with sugar that's flavoured with ginger and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed and Ginger Jam.
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This is the second recipe that I prepared with Japanese knotweed and it's a riff on rhubarb and ginger jam. The result is a sweet, tangy spread with a kick of ginger, perfect for jazzing up your morning toast or yoghurt.
Ingredients:
500g Japanese knotweed shoots, chopped
200g granulated sugar
1 tbsp fresh ginger, grated
1 tbsp fresh lemon juice
120ml water
Method:
Combine the chopped Japanese knotweed, sugar, grated ginger, lemon juice, and water in a large saucepan over medium heat. Stir constantly as the mixture warms up until the sugar has completely dissolved (about 5 minutes).
Once the sugar has completely dissolved, reduce the heat to low and let the mixture simmer for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, increase the heat to medium-high and bring the mixture to a boil for 1 minute to ensure the jam sets properly.
Remove the saucepan from the heat and let the jam cool slightly before transferring it to clean jars (sterilize these and warm in a low oven).
Seal the jars securely then set aside to cool before labelling and storing in the refrigerator. The jam will thicken as it cools.
Light and refreshing with a vibrant pink hue, this jam pairs wonderfully with cream cheeses and can be used as a glaze for grilled or roasted meat.
