Rhubarb Ginger Jam
This Rhubarb Ginger Jam offers a delightful balance of tart rhubarb and spicy ginger, sweetened to perfection. Made with just a few simple ingredients, this homemade jam is ideal for spreading on toast, pairing with desserts, or gifting in charming sterilised jars.
Instructions
- 1
Combine all the rhubarb (750 g), granulated sugar (625 g), juice (2 lemon), and ginger (1.5 tbsp) in a non-metallic bowl. Cover, then set aside to allow the flavours to mingle for 3 hours (at room temperature), or chill overnight.
- 2
Put the mixture in a large saucepan. Bring to the boil, then leave to simmer for 7-10 minutes. To check if the jam is ready, spread a teaspoon of the mixture on a chilled plate and allow to cool slightly; the surface of the jam is at setting point if it wrinkles when pushed with your finger.
- 3
Divide the jam between three sterilised jars and seal while the mixture is still piping hot. To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 minutes at 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
Nutrition Facts
Per portion