Why I love this...
This jam is one of my favourites to make in spring and early summer. It’s oh so sweet but the warming undertones of ginger make it perfect for those mornings when it’s still a bit chilly. Like right now…Or store it and do a little happy dance 💃🏻 when you find a jar in the cupboard come autumn 😀
Don’t be scared, it’s super simple to make - give it a go and let me know the results!
Ingredients
500g Rhubarb (trimmed weight)
500g Jam sugar (with pectin)
25g Stem ginger, crystallised
Thumb sized piece of ginger
Juice of half a lemon
1 tsp Vanilla essence
Equipment
Chopping board
Chopping knife
Large bowl, ceramic or glass
Teaspoon
Fine grater (ideally a microplane)
Medium saucepan
Wooden spoon
Saucer
Scale (to measure your ingredients)
Jars with lids
Appliances: Hob, Oven & Freezer
Preparation
Chop rhubarb to 2cm, mix well in bowl with sugar, lemon, vanilla & grated ginger, cover & leave for 3 hours. Pop saucer in freezer
Heat oven to 160º C, wash jars & lids with hot, soapy water, rinse & pop in oven to dry
Move rhubarb mix to saucepan and slowly dissolve sugar on medium heat
Once dissolved, increase heat and boil for 10 minutes, stirring occasionally
Pop a bit of jam on saucer, leave for 30 secs and see if it's set. If not, boil another 2 mins
Remove warm jars from oven and fill with hot jam. Seal with lids immediately
Label and store for up to a year