(Jams and jellies and curds...)

  
Ginger Jam
(a wonderful Asian jam recipe...)
  

2 cups fresh ginger root

1 1/2 cups water

1/2 cup honey

1 cup sugar

Peel the ginger root; grate it, or cut it into large chunks and chop it finely in a good processor. Add the water and process it for another minute, or use the blender similarly. The resulting mixture will have a grainy texture. Scrape it all into a saucepan and stir in the honey and sugar as it’s heating... Boil until thick and golden, about 10-15 minutes. Pour into sterilized jars and can; or the jam will keep in the refrigerator for about 3 months. (If you like ginger, it’s fantastic to use as marmalade - but it’s also highly medicinal for a sore throat... Eat it plain or put it into hot tea.)