Rhubarb & Ginger Jam Recipe

Rhubarb is one of our best growers in the garden (being an arctic plant the hard frosts we get in the hills keep it very happy) and I’ve spent a lot of time refining this recipe but I’m finally happy with it. I often make up a half batch (just 2 jars) if I have some windblown stalks needing using.

It’s super quick and easy to make, not to mention, very tasty! 

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Ingredients

1kg rhubarb, washed & sliced into 2cm lengths

1kg caster sugar

zest & juice of 1 lemon

75-100g fresh ginger, finely chopped (I like a strong ginger zing)

(This makes about 4 average jars)

Method

  • Place the rhubarb, sugar, lemon juice & zest into a bowl, stir and cover and set aside for a couple of hours.
  • Once all the sugar has dissolved in the rhubarb juices transfer into a preserving pan and set over a medium heat.
  • Stir until the sugar has completely dissolved and then bring to the boil.
  • Continue to cook until the rhubarb is really tender and it has reached setting point – this will probably take about 10-15 mins.
  • Remove the pan from the heat and leave for 2-3 mins before pouring into sterilized jars. Seal immediately.

Tips

Testing for Setting Point

Put a couple of saucers in your freezer before setting the jam to heat. When ready to test, drop ½ a teaspoon of the jam onto a saucer, leave for 30 seconds and then gently push with your fingertip – if the jam ‘wrinkles’ then setting point has been reached. If not, cook for a few minutes more and test again.

Sterilising Your Jam Jars

I do this in the microwave, soak the jars in hot water and then put the still wet jars into the microwave on full power for about 1 minute (until they are dry) and then use immediately.

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