Rhubarb and Ginger Jam
A bright homemade jam with rhubarb, fresh ginger, lemon, and chopped crystallised ginger.
Equipment
- Large heavy-based saucepan
- Sterilised jars
Ingredients
- 500 g rhubarb washed and sliced into approx 2-3cm pieces
- 500 g jam/preserving sugar
- 300 ml water
- 3 cm fresh ginger peeled and chopped into very small pieces or grated
- 1 large lemon juice only
- 75 g crystallised ginger chopped
- 1 tbsp ginger syrup optional OR 75g stem ginger and one tbsp of the syrup from the jar
Instructions
- Sterilise your jars. Soak them in extremely hot water, scrub, rinse, shake off excess water and place in a low oven (140C/120F/Gas mark 1) to dry. Pour freshly boiled water over the lids and leave for 5 minutes, then remove with tongs and dry.
- Place a small saucer or dish in the freezer so you can check the setting point later.
- Place all of the ingredients except the crystallised ginger and syrup in a large heavy based saucepan or preserving pan and bring to a rolling boil.
- Boil for around 15 minutes, stirring all the time so the mixture doesn't catch.
- Test for setting point by placing a small amount on the chilled dish. Leave for about 30 seconds, then push with a finger. If it wrinkles, it is ready. If not, return to the heat and test again later.
- Stir in the chopped crystallised ginger and syrup, if using.
- Decant into prepared jars and seal tightly.
Notes
If the jars have been sterilised correctly, the unopened jam will keep for up to one year at least in a cool, dark cupboard. Once opened, it will keep in the fridge for about three weeks.