So…. I had like a ton of rhubarb and unfortunately rhubarb has never been one of my favourite things to eat. However, my new mantra is ‘waste not, want not’ and so I was determined not to let this year’s harvest go to waste.
Then I found a recipe for rhubarb jam that really won me over, mainly because it included ginger and I just love ginger.
My husband sort of gave me no option anyway, because he harvested all of the rhubarb in one go and I had to do something or it would have all gone to waste, like it had done so many times in the past.
So here is my first recipe and I don’t think that you will be disappointed as it turned out really, really well. I have so much of it that I suspect many of my friends and relatives will be eating toast with rhubarb and ginger jam for breakfast on boxing day…
1kg trimmed rhubarb
1kg jam sugar (which has added pectin)
Zest and juice of 1 lemon
50g of stem or crystallised ginger, chopped
One 5cm chunk of ginger, peeled.
Wash and slice the rhubarb into 2 – 3 cm pieces. Tip into a large bowl and add the jam sugar, lemon zest and jice and chopped ginger. Then grate in the peeled ginger. Stir the mixture before covering and leaving for 2 – 3 hours until the sugar has dissolved and the rhubarb has released its juice. It will help matters along if you stir regularly during this time.
Put some saucers in the freezer (to check the set).
Transfer all of the fruit and juices into a preserving pan and cook over a medium heat. Stir until all of the sugar has completely dissolved, then bring to the boil. Keep the mixture at a bubble until the rhubarb is really tender and the jam has reached setting point. This should take 15 – 20 minutes.
To test that setting point has been reached drop half a teaspoon of the jam onto a cold saucer. After 30 seconds if you gently push the tip of a finger through it the jam should wrinkle and your finger should leave a trail through the jam.
Remove the pan from the heat and after 2 – 3 minutes the jam can be poured into sterilised jars and sealed immediately (Jars can be sterilised by popping into the oven on a low heat for 20 minutes)