Warriston recipe of the month
A monthly recipe using produce harvested from the Warriston site. Find more in our recipe archive
May 2019—Rhubarb and ginger jam
|
|
Thanks to Esme for this great jam recipe, for those dealing with a glut.
Rhubarb and ginger jam is a good way to use quite a lot of rhubarb. Although it will probably taste best with new, pink stuff its also a great way of using up later, bigger stalks. It also works well with frozen rhubarb; its better to pick rhubarb, wash it, chop it and store in the frezer straight away than pick it and leave it lying around the kitchen drying out until you are in the jam making mood!
This recipe is simple but any jam is best made if you have a bit of time and are not trying to do 3 other things at the same time! It involved VERY hot things, so sensible care should be taken and the pan must not be left unattended.
Ingredients:
Method:
*3 ways to Sterilse jars as recommedned by the Womens Institute!
This recipe is simple but any jam is best made if you have a bit of time and are not trying to do 3 other things at the same time! It involved VERY hot things, so sensible care should be taken and the pan must not be left unattended.
Ingredients:
- 1 kg of rhubarb (the weight after you’ve trimmed the leaves and stalk end)
- 1 kg of white sugar or jam sugar (jam sugar has added pectin in it which helps the jam to set reliably but you don’t need this, normal sugar and patience also works)
- Zest and juice of 1 lemon
- 50 g stem ginger (optional)
- 4 cm piece of fresh ginger, peeled (use more or less according to taste)
Method:
- Wash the rhubarb and slice into 2cm pieces. Put into a large ceramic or plastic bowl (not metal) and add the sugar or jam sugar, lemon zest and juice and stem ginger. Finely grate or chop the peeled fresh ginger over the rhubard.
- Stir the mixture thouroughly. Cover with a large plate and leave to site for at leave 2 hours to allow the sugar to dissolve in the juice. You could also leave it over night. If you are using frozen rhubard it is best to allow it to defrost before adding the sugar and other ingredients.
- Put a couple of saucers or small plates into the freezen (this is to help you test the set later)
- Scoop everything into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved and bring to the boil. Continue to cook at a fairly rapid boil until the rhubarb is tender. This will take at least 10-15 minutes but maybe longer.
- Test for a set after about 10 minutes – you don’t want to over cook it so its better to test a number of times than wait too long which will result in a solid jam. Take a saucer out the freezer, drop a small teaspoon of jam onto it and leave for 30 sec to a minute. Gently push the blob with your finger, if it wrinkles then the setting point has been reached, turn off the heat. If it doesn’t, it will need a bit more time, don’t panic, it will get there.
- When ready, remove the pan from the heat and leave for a couple of minutes. Pour into sterilised jars*. Seal immedately. Label when completely cold.
*3 ways to Sterilse jars as recommedned by the Womens Institute!
- Lay the jars and lids in a large saucepan, cover with cold water and put on the saucepan lid. Bring to the boil over a high heat and boil for 20 mins
- Put the jars and lids through the hottest dishwasher cycle, without detergent
- Set the oven to the lowest possible temperature. Place the jars upright on a baking tray on the lowest shelf, close the door and heat the jars for 30 mins.
