Rhubarb and ginger jam is a delicious and easy-to-make preserve that is perfect for spreading on toast or scones. The combination of tart rhubarb and spicy ginger creates a unique and tasty flavour that is sure to impress.
Timings
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
Ingredients
- 1kg rhubarb, trimmed and chopped into small pieces
- 1kg granulated sugar
- 100g stem ginger, finely chopped
- 1 lemon, juiced
Instructions
- Place the rhubarb, sugar, and stem ginger in a large saucepan and stir to combine.
- Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved.
- Bring the mixture to a boil and cook for 20-25 minutes, stirring occasionally, until the jam has thickened and reached the setting point (105°C on a sugar thermometer).
- Remove the pan from the heat and stir in the lemon juice.
- Allow the jam to cool for 10 minutes before pouring it into sterilised jars.
- Seal the jars and store in a cool, dark place for up to 6 months.
Conclusion
This rhubarb and ginger jam recipe is a great way to use up any excess rhubarb you may have in your garden. The combination of tart rhubarb and spicy ginger creates a unique and delicious flavour that is sure to impress. This jam is perfect for spreading on toast or scones and makes a great gift for friends and family.
Variations to the recipe
- For a spicier jam, add more stem ginger to the mixture.
- You can also add a pinch of ground cinnamon or nutmeg for extra flavour.
- If you prefer a smoother jam, you can blend the mixture with a hand blender before pouring it into jars.