Rhubarb and Ginger Jam
Makes 1.4 kg of Jam.
- 1.4 kg rhubarb – chopped into 2cm pieces
- Juice of 2 blood oranges
- Juice of 1 lemon
- 1.4 kg unrefined cane sugar
- 50g root ginger – grated
- Put the chopped rhubarb, grated ginger, orange juice and lemon juice into a maslin pan and simmer until the rhubarb is soft but not pulpy (around 35 – 40 minutes).
- Meanwhile, put a clean saucer in the fridge or freezer, you will be using this later to test that your jam has set.
- Add the sugar and cook on a low heat for around 10 to 15 minutes until the sugar has dissolved.
- To check that the sugar has dissolved dip a wooden spoon into the mixture, turn it over and if no sugar crystals are visible in the liquid that coats the back of the spoon, it has dissolved.
- Bring to a rolling boil.
- Boil for around 10 minutes until setting point has been reached at 105˚C.
- Remove the pan from the heat. Check for the setting point by placing a teaspoon of the mixture onto your saucer then put it back in the fridge or freezer for a minute. Then push the mixture around with your finger. If it wrinkles, it’s reached setting point. If it is still a little runny, place the pan back on the heat for a couple of minutes and then repeat the saucer test until it has set.
- Remove any scum from the surface of the jam with a slotted spoon.
- Stir and ladle into warmed, sterilised jars and seal.
- This jam unopened will keep for 1 year.
- Once opened, keep in the fridge and use within 6 weeks..
Do you have a favourite rhubarb recipe? Tell us below…