Rhubarb and Ginger Jam
This recipe is taken from the jam bible – Good House Keeping 1922. My Dad is the owner of this incredible book and will not release it, however he does permit me to write down the recipes and this one has to be one of my favourites.
Rhubarb is the only edible plant that grows in our garden and it is so exciting to see it popping up amongst the overgrown beds in early May. The plant isn’t very big, so the decision of what to make with it is a tricky one, however I usually always go for jam as it will give me a taste of Spring throughout the year.
This recipe does require a little patience as you have to leave it to soak in the sugar the night before you plan to make it. You do this because it prevents the rhubarb turning to mush when you cook it.
I like to add stem ginger to mine, however vanilla is also a great pairing. This recipe makes about 6 jars, you can scale up or down depending on how much you have, simply use the same weight of sugar as rhubarb.
Ingredients
Makes 6 Jars
- 1kg Rhubarb
- 1kg Sugar
- 6 Pieces of Stem Ginger in Syrup
- 1 Lemon
Method
- Wash the rhubarb and cut into 1 inch pieces.
- Place in a bowl and cover with sugar then leave over night or for 12 hours.
- Cut your ginger into pieces, to whatever size you would like to find it on your toast!
- Tip the rhubarb, sugar and ginger into a pan, squeeze over the lemon.
- Place the pan on a medium heat and stir until bubbling gently, once bubbling, leave for 15 minutes, stirring occasionally.
- Place a little plate in the freezer, after 15 minutes of bubbling, spoon a little of the jam on to the plate and place in the fridge, leave for 3 minutes
- Remove from the fridge then run a finger through the jam; if a skin appears then your jam is ready, if not, continue to bubble the jam and repeat placing a little on the chilled plate until a skin forms
- Pour into your jars
