Nettle Jam Recipe
Delicious nettle jam recipe with a hint of ginger and lemon. Great to use as a regular jam, but also good with savoury dishes.
Equipment
- 3 jam jars medium
- fine sieve
- large saucepan or stock pot
Ingredients
- 200 grams nettle leaves about 6 oz
- 500 grams white sugar 1 pound
- 250 ml water 9 oz
- 1 1/2 teaspoon fresh ginger grated or finely chopped
- 1/2 lemon juice and zest
- 1 sachets of pectin
Instructions
- Prepare the Nettles:
- Prepare the nettles first: Wash the nettle tops/stems in cold water while wearing rubber gloves to avoid stings.
- Place the washed nettle tops into a deep pan.
- Add the water, sugar, lemon juice and zest, and fresh ginger to the pan.
- Stir the mixture well.
- Place the pan on medium heat and stir gently until the sugar has dissolved.
- Bring the mixture to a brief boil, then reduce to a strong simmer for 10 minutes.
- Remove the pan from the heat and allow it to cool completely, letting the nettle leaves infuse their flavors into the liquid. This should take at least 12 hours or overnight.
- Strain the cooled mixture through a sieve or muslin to remove the nettles and ginger pieces, so that you only have a pure liquid.
- Return the strained jam liquid to the pan and bring it to a boil again.
- Remove the pan from the heat and stir in the required amount of commercial pectin powder.
- Simmer for a few minutes until the jam mixture starts to thicken.
- Pour the thickened nettle jam syrup into sterile jam jars and close straightaway with a lid. Allow to cool down completely and store in dark cupboard for 6-12 months maximum. Once opened, keep in the fridge and eat within 2 weeks.