If you don’t like rhubarb, we’re very sorry for posting another recipe that includes it after the rhubarb and custard tart last week, but now is the perfect time for it! This week, we’re loving this late winter jam that is packed with the seasonal fruit and health-boosting ginger. It’s tasty and warming with a slight kick, so it’d be perfect with toast on these chilly mornings we’ve been having. It’d be perfect for our Bring & Buy stall!
- 1kg pink rhubarb, trimmed weight
- 1kg jam sugar (which has added pectin)
- zest and juice of 1 lemon
- 50g stem or crystallised ginger, finely chopped
- 4cm piece of ginger, peeled
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
- Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hours to allow the sugar to dissolve the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
- Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 minutes.
- To test for a set, drop half a teaspoon of the jam on to a cold saucer, leave it for 30 seconds, then gently push it with the tip of your finger. If the jam wrinkles, the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 minutes before pouring into sterilised jars. Seal immediately and label with date once completely cold.
This jam has a great texture and has a little kick in its taste, so it’s perfect to make in this season! Whilst we’re excited to start sharing spring recipes, we’re just loving the rhubarb that late winter brings, so we’re trying to make the most of it while we can!