Description
This Rhubarb & Ginger Jam combines the tartness of pink rhubarb with the warm, spicy kick of both stem and fresh ginger, balanced by the citrusy brightness of lemon. Sweetened with jam sugar containing added pectin, this homemade preserve is perfect for spreading on toast or adding a flavorful twist to desserts.
Ingredients
Scale
Fruit and Flavorings
- 1kg pink rhubarb, trimmed weight
- Zest and juice of 1 lemon
- 50g stem or crystallised ginger, finely chopped
- 4cm piece fresh ginger, peeled and finely grated
Sugar
- 1kg jam sugar (with added pectin)
Instructions
- Prepare the Rhubarb: Wash the rhubarb under cold running water and slice it into 2cm pieces. Place the rhubarb pieces in a large ceramic or plastic bowl.
- Combine Ingredients: Add the jam sugar, lemon zest and juice, and finely chopped stem or crystallised ginger to the bowl with the rhubarb. Finely grate the peeled fresh ginger directly over the rhubarb mixture.
- Soak Mixture: Stir the mixture thoroughly to combine all ingredients. Cover loosely with cling film and leave to stand at room temperature for about 2 hours to allow the sugar to dissolve into the rhubarb juices. Stir occasionally to help the sugar dissolve evenly.
- Prepare Saucers: Place a few small saucers in the freezer to chill. These will be used later for testing the jam setting point.
- Cook the Jam: Transfer the fruit mixture and all its sugary juice into a preserving pan. Heat over medium heat, stirring until all the sugar has completely dissolved. Bring the mixture to a boil and then continue cooking at a fairly swift pace for about 10 to 15 minutes, until the rhubarb is very tender and the conserve reaches the setting point.
- Test for Setting: To test, drop half a teaspoon of the jam onto a cold saucer from the freezer. Leave it for 30 seconds, then gently push the jam with your finger tip. If the jam wrinkles, it is ready. If it does not wrinkle, continue cooking for another couple of minutes and test again.
- Jar the Jam: Once set, remove the pan from heat and let the jam sit for 2 to 3 minutes. Pour the hot jam into sterilised jars, seal immediately, and let cool completely. Label the jars with the date.
Notes
- Use jam sugar with added pectin for a reliable setting of the jam.
- Chilling the saucers beforehand is crucial for an accurate setting test.
- If crystallised ginger is used, ensure it is finely chopped to distribute flavor evenly.
- Sterilize jars thoroughly before filling to ensure preservation and safety.
- This jam pairs wonderfully with warm scones, toast, or as a tangy addition to desserts.
- Prep Time: 15 minutes plus 2 hours soaking time
- Cook Time: 15 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: rhubarb jam, ginger jam, homemade preserves, British jam recipe, rhubarb recipe, ginger recipe
