Rhubarb and Ginger Jam
Yesterday I picked the last of the rhubarb. I haven’t harvested any since the spring, when we had loads and loads. I’ve left at least four stalks on each plant rather than deplete the plants completely. Now I’ll leave it to rest and die back over the winter. I’ll cover it with a good layer of compost to feed it ready for next spring.
This morning I made six jars of delicious jam with it. Here’s the recipe.
Rhubarb & Ginger Jam
Yield: 6 x 450g jars
Prep time: 15 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 35 M
Fabulous on scones, yoghurt or - as Ali says, with ham. (She'll never make a proper vegetarian)
Ingredients
- 1.5kg rhubarb, trimmed weight
- 1.5kg jam sugar
- Zest & juice of 1.5 lemons
- 100g stem or crystallised ginger - chopped
- 4cm piece of ginger, peeled
Instructions
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Grate the peeled ginger over the rhubarb.
- Stir the mixture thoroughly, cover loosely with a cloth and leave stand for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. Stir the mixture occasionally to encourage this process along.
- Scoop the fruit and all the juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the jam has reached setting point – this should take about 10-15 mins. Stir it occasionally to make sure it isn't sticking.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before ladling into sterilised jars. Seal immediately and label with the date once completely cold.
