Nothing beats home-made jam and as the rhubarb has been going strong in the garden this summer, I thought I would make a batch of our favourite rhubarb and ginger jam.
This recipe came from my aunt and I have made it a few times now.
- 1 kg rhubarb, washed, trimmed and cut into chunks about 2cm long
- 1 kg sugar, I used the type with pectin added
- 5cm piece of ginger grated
- 50-75g crystallised ginger to taste – I love the stuff so usually go for 75g
- Juice and rind of a lemon
Put all the ingredients into a mixing bowl, stir and leave for an hour to two for the rhubarb juices to combine with the sugar. I’ve skipped this step when in a hurry and added a little water – it didn’t really save any time in the end as the mix took longer to boil down!
Once the juices have run and it is a lovely pink mess in the bowl, tip everything into a pan and bring to a simmer, stirring frequently to break up the rhubarb.
To test setting point you can drop some jam onto a cold saucer although I now use use a kitchen thermometer to be more sure of jam setting as I had a few hit and miss batches when using the saucer method. At 105°C, jam reaches it setting point. As soon as my thermometer hits that, I stop heating and after leaving the jam to cool for a minute or two, ladel into jars. I have tried putting jam into a jug and pouring into jars but either way, the kitchen ends up a bit of a sticky mess.
This is an easy recipe to make with little preparation and sets beautifully. The jam has a lovely pink colour, tastes scrummy and the recipe makes four 450g jars. The recipe travelled from my aunt in Australia here to the UK!
If you are wondering what to do with your rhubarb, why not give it a go?