Peel the fresh ginger carefully using a small spoon or vegetable peeler. Grate it finely for a smoother jam. Remove any tough pieces before measuring the ginger for this recipe.

Add grated ginger, sugar, water, lemon juice, and lemon zest to a saucepan. Stir everything together with a wooden spoon. Make sure the sugar begins dissolving before heating the mixture.

Place the saucepan over medium heat. Bring the mixture to a gentle boil while stirring often. Watch the pan carefully because sugar mixtures can bubble quickly and stick easily.

Reduce the heat to low once the mixture starts bubbling. Let it simmer gently for about 25 minutes. Stir regularly until the ginger becomes tender and the liquid starts looking thicker.

Stir in the honey, vanilla extract, and a small pinch of salt. Cook for another five minutes. These ingredients add extra depth and help balance the strong ginger flavor.

Place a small spoonful of jam on a chilled plate. Let it cool for one minute, then gently push it with your finger. The jam should wrinkle slightly and feel thick.

Remove the saucepan from the heat. Let the jam cool for several minutes before transferring it. It will become thicker as it cools, so avoid overcooking it.

Spoon the warm jam into clean, sterilized glass jars. Leave a little space at the top. Wipe the jar rims carefully, then close the jars with clean lids.

Let the jam cool completely before serving. Spread it over toast, biscuits, or scones. You can also spoon a little over plain yogurt for a quick sweet treat.