Fresh Ginger Jelly

Makes 3 pints

FRESH GINGER JELLY

1/4 pound fresh, juicy ginger root (about 1 cup sliced) Try to find the thinnest-skinned roots which means they're young.
1 cup water
6 T strained, fresh lemon juice
3-1/2 cups granulated sugar
1 pouch (2 ounces) liquid pectin

1. Scrub the ginger. No need to peel. Trim any dry spots or ends. Rough chop.

2. Combine the chopped ginger and 1 cup water in small food processor or blender and with on-off bursts mash the ginger. Do not totally puree it, but give it a good smash.

3. Pour the mixture into a very fine sieve or sieve with several layers of dampened cheesecloth and press and/or squeeze as much liquid as possible out of the pulp. Let the liquid stand for at least 1 hour to settle.

4. Carefully pour the ginger liquid off the starchy sediment into a 2-cup liquid measuring cup. You should have 1-1/4 cups. If not, add enough water to equal that amount. Discard the sediment.

5. Combine the ginger liquid and lemon juice in a non-reactive pan. Heat to simmering over medium-high heat. Add the sugar. Stir until dissolved. When the mixture reaches a boil that can't be stirred down, stir in the pectin. When the mixture returns to a full boil, start counting. Boil for exactly 1 minute. Remove from heat.

6. Skim off any foam and pour into hot, serilized 8-ounce jelly jars. Leave 1/2 inch head space. Clean jar lip and seal with new 2-part lids according to manufacturer's directions.

I've never hot water processed these, just waited for the seal to "ping" me.
This is great on any buttered toasted bread, scone, or muffin. Warm to melt, then brush on to glaze a fruit tart. Make "grown-up" PB&J's. Top crackers spread with cream cheese for an appy.

This jelly is a surprisingly lovely pale pink color -- looks pretty in a gift baskeT.