Rhubarb & Ginger Jam Recipe
by The Undercover Food Critic
A sweet and spicy syrupy good, which goes extremely well with vanilla ice cream or even in a cocktail.
Once ready sterilise your jars for 10 minutes at 160 degrees in the oven. The lids can be placed in boiling water for two minutes.
Ladle the sugary delight into the jars and tighten the lid on relatively quickly to keep the bacteria away.
It’s time to seal them. There are many methods for this. I submerge the jars in cold water and bring to a boil for ten minutes.
Remove and they should have set in 24 hours.
Peel, wash, and chop the rhubarb.
Throw the chunks into a saucepan with the sugar, lemon and a large helping of fresh ginger.
Bring to a boil. Once boiling reduce to a simmer. You should smell your jam cooking and if you get a kick of ginger in your nose then you’ve got the right amount.
To check the jam is ready, freeze a plate and put a good spoon of liquid onto it. Hold the plate vertically and it should trickle down very slowly. I struggle to get rhubarb jam to set so don’t be afraid to add some added pectin.
All photography by Beatricse Lazar (www.odiwophoto.com)
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