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.
- 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)
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.