The rich aroma of Kim Long ginger jam

Kim Long – a village on the banks of the Perfume River (Kim Long ward, Hue City, Thua Thien Hue province) – sees almost every household lighting fires to make ginger jam after the 15th day of the 12th lunar month. The flavor of Kim Long ginger jam has long been famous. While ginger roots can be found and used to make jam anywhere, Kim Long is renowned for its ginger jam because it's a riverside village, and the raw materials are sourced from Bang Lang village (Tuan junction) – upstream of the Perfume River.

After peeling and thinly slicing the ginger, wash it thoroughly and soak it in rice water for about an hour, then drain. Next, boil the ginger in water, adding a little lemon juice. Do not overcook it, then drain the water. Mix sugar with the ginger in a 1:1 ratio (1 kg of sugar to 1 kg of ginger), mix well, let it soak for about an hour, then simmer it in a wide pan over low charcoal heat.

While simmering, stir occasionally until the jam is almost thick, then stir quickly until the sugar is completely dry, the ginger slices are straightened and stacked on top of each other in layers. After the ginger jam is straight and dry, let it cool and put it in a glass jar or plastic bag for long-term storage.

Fresh ginger is sliced.

This task is performed by the men.

The laboring hands produce batches of ginger.

In Kim Long village, where ginger jam is made, the wood-fired stoves blaze brightly in the days leading up to Tet (Lunar New Year).

Stir well with chopsticks.

The ginger is almost ready.

Not only women but also men roll up their sleeves to make ginger jam.

The pungent, spicy aroma emanates from the pot of simmering ginger jam.

This woman has been dedicated to the craft of making Kim Long ginger jam for many years.

Mix sugar into the ginger.

Ginger jam after cooking

Packaging of finished products

Kim Long ginger jam has a long-standing and renowned flavor.

Source: https://nld.com.vn/thoi-su/nong-nan-mut-gung-kim-long-20230117213450676.htm