Ginger Jelly with Honey Molasses Syrup

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Another country, another ginger-centric recipe.  I suppose you could consider this a grown up version of jello: it has a more sophisticated flavor and a softer, more pleasant texture.

The recipe that inspired this one was drizzled with brown corn syrup.  Had I thought that was the right flavor match for the ginger, I would have risked angering the pitchfork-wielding anti-corn syrup mob.  But the truth is, I just thought a honey and molasses mixture was more interesting way to finish off the dessert.

Molasses is such a strong flavor that it can quickly overwhelm the honey.  Start with the 3 to 1 honey to molasses ratio, although you’re welcome to make adjustments from there to make the molasses flavor more pronounced.

Ginger Jelly with Honey Molasses Syrup

Yield: 4 servings


* One 6-inch piece fresh ginger, cut into 10-12 sliced
* 3 1/4 cups water, divided
* 1/4 cup sugar
* 2 teaspoons gelatin
* 2 Tablespoons lemon juice
* 2 Tablespoons honey
* 2 teaspoons molasses


In a medium saucepan, combine the ginger with 3 cups of water and bring to a boil. Reduce heat, set the cover on slightly askew and simmer for 20 minutes. Remove the ginger slices and discard, or set aside to re-use. The should be about 2 1/2 cups ginger water. Add sugar and stir until dissolved.

Pour 1/4 cup of water into a small bowl and sprinkle the gelatin on top and let soften. Stir the gelatin water and the lemon juice into the ginger water and stir until the gelatin is dissolved.

Divide the mixture between four dessert bowls or glasses. Chill for several hours in the refrigerator until set. Just before serving combine the honey and molasses in a small bowl or ramekin. Drizzle on top of the jelly.

Note: If you’d like small squares or pieces of jelly instead of a solid mass, pour the hot ginger mixture into a wide, shallow serving bowl or dish. Chill for several hours or until firm and cut into small cubes or pieces. Divide among the bowls or glasses and drizzle with honey molasses syrup.

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