How To Make Rhubarb and Ginger Jam

Homemade Jam Recipes

Ingredients: Rhubarb and Ginger Jam Recipe

2 1/2 lb / 1,150 grams of rhubarb (stems only, not leaves)
2 1/2 lb / 1,150 grams of white sugar (granulated sugar)
1 oz / 30 grams of fresh ginger
4 oz / 115 grams of crystallised ginger pieces

Method - What To Do

Wash and trim the rhubarb, before weighing it and then slicing into small pieces. Place the rhubarb into a large glass bowl, layering it with all of the sugar. Cover this mixture and leave to stand for between 12 and 24 hours - the longer, the better.

The following day, tip the rhubarb and sugar mixture into a saucepan and add the whole fresh root ginger (bruise this slightly to help it release its flavours). Bring the pan to a strong boil, stirring well so that the sugar has fully dissolved before it begins to boil.

Leave on a rolling boil for 15 minutes and make sure that you don't forget to stir during this time, so that no burning occurs on the base and sides. Finely chop the crystallised ginger and then add this to the saucepan. Boil for an additional five minutes. By now, the rhubarb and ginger mixture should have started to become clearer.

Take the pan off the heat to cool down a little and remove the root of fresh ginger. Skim off any remaining foam and then bottle into prepared glass jam jars (sterilised beforehand).

Rhubarb and Ginger Jam Recipe - More Jam Recipes.