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Rhubarb and ginger jam

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Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes 1 jar

James’ rhubarb jam has a savoury edge to it, which makes it a fabulous accompaniment to the indulgent cheese board he served at Ballywalter Park.

Ingredients

  • rhubarb: 4 sticks rhubarb, sliced
  • orange: 1 orange, juice only
  • sugar: 200g/7oz jam sugar
  • vinegar: 100ml/3½fl oz cider vinegar
  • ginger: 2 tbsp freshly grated root ginger
  • star anise: 2 star anise

To serve (optional)

  • cheesecheeses: cheese (pick a selection of your favourite local cheeses)
  • grapes: fruit, such as sliced red apples, pears, grapes or ripe figs
  • celery: celery sticks
  • nuts: roasted nuts
  • crackers: crackers

Method

  1. Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney.

  2. Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days.

  3. Serve with a selection of local cheese, fruit and crackers.