Rhubarb & Ginger Jam
User Reviews
5
Rhubarb & Ginger Jam
Description
This jam recipe begins by preparing fresh rhubarb stalks cut into uniform cubes then mixed with finely chopped crystallised ginger, granulated sugar, and freshly squeezed lemon juice. The mixture rests covered for a few hours to release juices and meld flavors. Cooking gently dissolves the sugar before the jam is brought to a vigorous boil and cooked for about six minutes, stirring to prevent sticking. Setting is tested by placing a drop on a chilled plate and checking for a wrinkling, tacky texture when pushed. Additional boiling is done if needed. Once ready, the jam is poured into hot sterilised jars and sealed immediately, cooled to room temperature, then stored in a cool, dark place to keep for up to one year.
The jam offers a tart and sweet profile with spicy undertones from the ginger. It is ideal for spreading on bread or adding to baked goods for a contrasting flavor.
Ingredients
- 400 g rhubarb narrow stalks best (prepared weight, chopped
- 30 g crystallised ginger finely chopped, stem ginger
- 400 g granulated sugar
- 2 tbsp lemon juice freshly squeezed
Instructions
- Wash and dry the rhubarb, then chop into equal sized cubes.
- Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice.
- Cover with a plate and set aside for 2 – 3 hrs to allow the rhubarb juices to start flowing and ginger flavour develop.
- Transfer to a pan and heat gently whilst stirring with a wooden spoon until the sugar dissolves. (You’ll notice there will no longer be any scratching sounds from the sugar).
- Bring to a rolling boil and time for 6 minutes, stirring with a wooden spoon to prevent the jam from sticking to the pan and burning.
- Turn off the heat and test a few drops of jam on a chilled saucer, if a finger pushed through it makes and crinkle and it appears tacky, it’s ready.
- If it’s not ready boil for another 2 minutes and repeat until is passes the test.
- Ladle jam into hot sterilised jar/s and seal immediately.
- Allow to cool before serving.
- Store in a cool, dark place where it will keep for a year and most likely more (if you can resist it that long)!
Notes
- Sterilise jars by washing in hot soapy water, filling and emptying with boiling water, then heating in a 140°C oven for 20 minutes until the jam is ready.
- Wash lids with boiling water and let drain before sealing the jam jars.
User Reviews
Overall Rating
5
You'll Also Love
