Lemon–Ginger Chili Sunshine Jam

Instructions:

1. Zest the lemons first, then juice them, removing any seeds.
2. In a saucepan, combine lemon juice, lemon zest, water, sugar, grated ginger, chili, turmeric if using, and salt.
3. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves.
4. Reduce the heat and simmer uncovered for 30 to 35 minutes, stirring occasionally, until thick and glossy.
5. Stir in the apple cider vinegar during the last 5 minutes of cooking.
6. Test the jam by spooning a small amount onto a cold plate; it should wrinkle slightly when pushed.
7. Remove from heat and let cool. The jam will thicken further as it cools.
8. Transfer to a clean jar and refrigerate for storage.

Variations

• Use orange or Meyer lemon in place of regular lemons for a sweeter profile.
• Add a pinch of crushed coriander seeds for subtle citrusy warmth.
• Increase chili flakes for a spicier finish.
• Replace part of the sugar with honey for a softer sweetness.

Tips

• Stir regularly to prevent sticking or scorching.
• Adjust chili to taste; the heat intensifies slightly as the jam rests.
• Jam thickens more once cooled, so avoid overcooking.
• This jam keeps well refrigerated for up to three weeks and makes an excellent edible gift.