Tag Archives: rhubarb and ginger jam

Rhubarb, Rhubarb, Rhubarb!

21 May

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I was recently given a bundle of home-grown rhubarb and couldn’t decide what to do with it.

A friend reminded me of a cream tea we had taken recently which involved rhubarb and ginger jam.

We had enjoyed it so much I thought I would give it a go myself.

Here is what I did –

480 g rhubarb washed and cut into 1cm ish pieces

480 g jam sugar

1/2 lemon zest and juice

25 g stem ginger

2cm fresh ginger peeled and grated

 

Sterilise around three small jars and put a saucer in the freezer.

Add all your ingredients together and give it a good stir.

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And then leave for covered for an hour or so to let the sugar dissolve into the juices.

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Transfer to a pan and on a medium heat stir until the sugar has completely dissolved.

Turn up the heat and boiled rapidly until you a have reached the setting point. Do this by putting a blob on your saucer and leaving  it for a couple of minutes. Run a finger through the blob and if it wrinkles and doesn’t run back into the clearing that your finger has left,  it is done.

transfer into sterilised jars and screw on the lid immediately.

I decided to use some friends as guinea pigs.

Mrs W made the most beautiful scones.

I was slightly concerned I might ruin them with my concoction.

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The result was tasty but could have done with a little more ginger to give it a bigger kick, but I guess that is down to personal taste and trial and error.

It was as easy as any jam to make and makes a bit of a change from strawberry jam on scones.

 

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