Very Extra Gingery Rhubarb Jam

Chef's notes

Lovely tart rhubarb jam with the extra firey kick of fresh root ginger.

Technically a vegetable rhubarb has low pectin content so be sure to include a high pectin fruit such as lemon/cooking apple/redcurrant/gooseberry. It also quite watery so we use a slightly higher fruit to sugar ratio (1.2:1) and evaporate off some water at the beginning.

Testing for setting point: put a saucer in the freezer to chill whilst cooking the fruit, after 5 mins of a high boil with the sugar put a small blob of jam on the cold saucer and return to the freezer for 2 minutes. If the jam forms a solid wrinkle when pushed with a spoon it is ready, if it is runny continue cooking and retest every 5 mins

The recipe can be halved for a small batch but if you have lots of rhubarb to process it is better to cook double batches in separate pans because it will take much longer to heat through, this affects the colour and flavour - the jam will taste warm and mellow rather than zingy

Sterilise glass jars in a 120c oven and pot the jam hot leaving 1/4 inch head space, it will keep for 5 years unopened if the lids are well sealed and does not require water bath canning

Details

• ⏲️ Prep time: 20 mins
• 🍳 Cook time: 30 mins
• 🍽️ Servings: 6 (jars)

Ingredients

• 1.2kg Rhubarb
• 200g Grated Root Ginger
• 100g Chopped Crystalised Ginger
• 1kg Sugar
• 1 Lemon

Directions

1. Chop the rhubarb into 1/2 inch pieces, peel and finely grate the fresh root ginger, chop crystalised ginger into tiny bits. Juice and quarter a lemon (discard pips) and add all these to a pan with a small amount of water
2. Simmer gently for 20 mins until the lemon and rhubarb are soft then add the sugar, stir until fully dissolved
3. Boil on high to reach setting point, usually at 105 degrees c or when a small blob of jam wrinkles on a cold plate instead of being runny
4. Remove the lemon pieces and pot into sterilised jars