Rhubarb and ginger jam
You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam. Rhubarb contains very little pectin and will benefit from using jam sugar, which contains a small amount of natural pectin, plus a little citric acid to make jam set.
Ingredients
- 1.2kg/2lb 10oz rhubarb (1kg/2lb 4oz trimmed weight), trimmed and sliced diagonally into 2–3cm/1in slices
- 125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and cut into 5mm/⅕in cubes or grated
- 100ml/3½fl oz freshly squeezed orange juice
- 700g/1lb 9oz jam sugar
- pinch sea salt
Method
Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole.
Place two saucers in the fridge to test for setting point.
Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved.
Turn up the heat and bring to a rapid boil for 12–15 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again.
Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Leave to cool before labelling.
Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4–6 weeks.
Recipe Tips
To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry them with a tea towel, leave them to air dry. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars and lids in hot soapy water and place them upside-down in the oven for 15 minutes.
The easiest way to peel ginger is with the rounded end of a teaspoon.
Rhubarb and rose jam: omit the ginger; once the jam has reached setting point, stir in 1–2 tablespoons rosewater, or to taste.
