Name: Rhubarb and Ginger Jam
Prep time: 15 min
Cook time: 400 min
Total time: 415 min
Yield: 10
Ingredients: 1 kg rhubarb chopped trimmed; 1 kg granulated sugar; 2 lemon juiced; 25 g root ginger roughly chopped; 100 g crystalized ginger chopped

by phocaena Last updated on 07/09/2019

An easy recipe for a delicious jam. - phocaena

Ingredients

1 kg rhubarb chopped trimmed
1 kg granulated sugar
2 lemon juiced
25 g root ginger roughly chopped
100 g crystalized ginger chopped

Method

Step 1

Place 3 saucers in freezer.
Step 2

Sterilise jars by placing the freshly washed jars in a warm oven (approximately 80C) on a baking tray. Do not allow jars to touch each other.
Step 3

Add rhubarb and sugar in layers in a large bowl. Sprinkle lemon juice on each layer.
Step 4

Cover and stand overnight to allow the sugar to extract rhubarb juice.
Step 5

Place rhubarb and sugar mixture in a large saucepan or a preserving pan.
Step 6

Tie root ginger inside a piece of muslin and add to the pan.
Step 7

Bring the mix to the boil, skim off any scum, then boil for 15 minutes. Do not allow to burn.
Step 8

Remove the muslin/ginger and add the crystallised ginger.
Step 9

Boil for a further 5 minutes or until setting point is reached.
Step 10

To test, spoon half a teaspoon of jam on to a cold saucer from freezer, allow to cool, push it slowly and gently with a finger. If jam wrinkles it has reached setting point.
Step 11

Fill sterilised jars and seal with lids.