Lemongrass and Ginger Jelly Recipe (no canning required!)

Fresh lemongrass and ginger are a delicious combination in homemade jelly!  Serve on crackers with cream cheese for a Thai inspired snack.  This lemongrass and ginger jelly recipe requires no canning and makes a TON of homemade jelly so be prepared to freeze some back!

Lemongrass jelly is easy and delicious!

A few years ago, my husband and I started growing lemongrass in the back yard. Little did we know that it would LOVE our hot and humid summers. This lemongrass and ginger jelly recipe is my attempt to find a few new things to do with it all. I hate seeing it go to waste but WOW is this stuff prolific!

If you live in a relatively warm climate and love lemongrass, I highly recommend that you learn how to grow lemongrass for yourself. Check out my post about things to do with lemongrass if you want to see how versatile this plant really is. I love throwing a few stalks into homemade chicken stock with garlic and ginger.

It’s a delicious combination! Keep reading to get this very easy jelly recipe and I will include a few affiliate links for things you might find handy to have.

Making jams and jellies isn’t hard

Okay, when I first decided to try this lemongrass and ginger jelly recipe, I fully expected it to fail. I am NOT known for my jelly making abilities. I have made homemade jelly quite a few times and it actually works about 50% of the attempts that I make!

If you are looking for other easy jelly recipes, try this triple berry jam or this easy apricot jam which don’t require any canning at all. I am happy to say that this worked PERFECTLY and took less than an hour to make.

The marriage of lemongrass and fresh ginger

I love the combination of flavors in this lemongrass and ginger jelly recipe. My inspiration came from  Sparkpeople.com however I will say that the recipe left something to the imagination.

There were ingredients listed that were not in the instructions. They said to boil the mixture with the pectin for a whole HOUR and the package said only one minute!

So, I kindof had to wing it to come up with this ginger jelly recipe! But, it was incredibly easy and requires no canning at all. Stick it in the freezer once it is chilled or hand off to all of your friends. Use it within a few weeks if you leave it in the fridge.

How to freeze homemade jam

You will need some sort of container to freeze your jam in. Buy freezable canning jars.  You can use whatever is convenient for you but canning jars have a ton of uses so I stock up when I find them cheap.

You will also need no sugar needed pectin. Technically there is sugar in this jelly recipe but not enough to use conventional pectin. Other than that, the other ingredients can be found in most grocery stores, although you may need to head to an Asian market to find the lemongrass.

Lemongrass and Ginger Jelly Recipe

Need easy homemade jelly recipes? This Lemongrass and Ginger Jelly Recipe has bold flavors of ginger balanced with lemongrass make a unique jelly recipe! Want to start growing your own lemongrass? Check out my tips for Growing Lemongrass

Yield: 4 to 5 cups

Lemongrass and Ginger Jelly Recipe

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Need easy homemade jelly recipes? This Lemongrass and Ginger Jelly Recipe has bold flavors of ginger balanced with lemongrass make a unique jelly recipe!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 3 to 5 stalks lemongrass
• 1 cup fresh ginger, peeled and grated
• 5 cups water
• 1 cup sugar
• 1 lemon
• 2 (1.75 ounce) boxes no sugar needed pectin

Instructions

1. Place the grated ginger into the water and put on the stove over medium high heat. Once the mixture comes to a boil, reduce heat and simmer 20 minutes. Remove from heat and let cool to room temperature.
2. Mince the lemongrass. Remove a few of the hard outer leaves. Mince the white part of the lemongrass quite finely. You want about 1/4 cup of minced lemongrass.
3. Strain the ginger out of the soaking liquid (reserving liquid!). Put the liquid back into a large pot. Add the minced lemon grass, juice of one lemon, and the sugar.
4. Bring to a boil and simmer 20 minutes.
5. Add the no sugar pectin (try to sprinkle it in so it doesn't turn lumpy)
6. Once the pectin is added, boil for one minute.
7. Remove from heat and immediately pour into freezer safe containers (I prefer glass since hot liquid and plastic isn't a great choice)
8. Let cool to room temperature with the lid on top LOOSELY
9. Refrigerate or freeze. Use within 3 weeks if in the fridge and 6 months if in the freezer.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 29Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 0g

Nutrition information not always accurate