Rhubarb & Ginger Jam

By

Late summer is the time to make Rhubarb and Ginger jam, when the rhubarb is more mature and the stalks are thick and green. Mature rhubarb has a wonderfully tart, tangy flavour and this jam captures it perfectly. The young, slender rhubarb stems that are available in the spring are more suitable for making tarts and pies, but their delicate flavour does not shine through in jams and preserves, so it is worth waiting until later in the season for mature rhubarb.

Rhubarb & Ginger Jam Recipe

Makes about 2Kg of jam to pot. The rhubarb needs to be left to stand over night in the sugar.

Recipe Ingredients:

  • 1 Kg mature rhubarb
  • 1 Kg jam sugar (with added pectin)
  • 25g fresh root ginger (peeled and bruised)
  • 115g crystallized ginger
  • 50g candied orange peel (chopped very fine)

Recipe Method:

Trim, de-string, and cut the rhubarb into short pieces, layered with the sugar, in a glass bowl. Leave to stand overnight.

The next day, place the rhubarb and sugar mixture into a large, heavy preserving pan. Tie the bruised ginger root in a piece of clean muslin cloth, or cheesecloth (to make it easy to remove) and add it to the rhubarb.

Cook gently for 30 minutes, until the rhubarb has softened. Remove the root ginger from the pan, and then stir in the crystallized ginger and candied orange peel.

Bring the mixture to the boil, then cook over a high heat, until the setting point is reached (105°C/220°F). Leave to cool for a few minutes, then pour into warmed sterilized jars and seal. When completely cool, label and store.

Posted in All Recipes.
Share

Related Posts

  •
    December 23, 2011

    Aberdeenshire Parkin

    These small Aberdeenshire Parkin’s taste great, like a better tasting modern breakfast oat bar you can buy in the supermarkets – the ginger and cinnamon compliment one another, and being individual portions they are really handy to serve at a Bonfire Night party – they also go really well with a small bit of fruit …

  •
    March 31, 2012

    Horseradish Sauce

    Traditional Horseradish Sauce is fiery and peppery, but when mixed with a cooling cream, it is an essential accompaniment to roast beef. Wash your hands after handling horseradish (use the same care as when handling chillis). Horseradish Sauce Recipe Makes about 200ml of a base horseradish sauce to store. Keep the base Horseradish sauce stored …

  •
    August 31, 2011

    Apple Tart | 1861 Recipe

    This Apple Tart is a much ‘lighter’ and much later dish than the classic English apple pie recipes which go back to the time of Chaucer. The Apple Tart recipe given uses a puff pastry base, with an apple compote, and fresh apple slices, instead of a thicker short-crust pastry of a traditional apple pie …

  •
    August 1, 2011

    Peggy Tub Cake

    This recipe for a ‘Peggy Tub’ Cake (eaten all year round, but particularly made at Easter) comes from a 1934 publication ‘400 Prize Recipes’. Obviously one of the first questions you may have about this cake is, “what is a Peggy Tub?” and quite rightly too, it was our first question after coming across this …