Monday, May 07, 2012

Rhubarb and Ginger Jam

Rhubarb and Ginger Jam
Preparation time: 15 minuets, plus 12 hours macerating
Cooking time: 20 minutes, plus cooling time
Makes: 1.5 kg or 3.3 lbs

1 kg or 2.2 lbs of trimmed rhubarb, chopped
1 kg or 2.2 lbs of jam sugar
1 Lemon juiced
30 g root ginger finely grated  
100 g crystallised ginger finely chopped (optional)

Layer the rhubarb and jam sugar alternately in a large bowl, adding a sprinkling of lemon juice and grated ginger and give the mix a good stir. Cover the mixture and leave for up to 12 hours (stirring occasionally). You will notice that the rhubarb starts to shrinks as the sugar draw out the juices of the rhubarb and forms a syrup.

Place the rhubarb and sugar mixture in a preserving pan or heavy bottomed pan. Bring the mix to the boil, skim off any scum that forms, then boil rapidly for 15 minutes. If you want to add the crystallised ginger you can do this now then boil for 5 minutes more or until setting point is reached (to test for this, drop a blob of jam on to a cold saucer, push it with your finger and it should wrinkle). 

Pour into sterilised jars and seal with jam pot covers. A quick way to sterilise jars is to half fill them with cold water and place them in the microwave, bring the water to a boil and then remove it from the microwave and place the lid on the jar (this is hot so take appropriate care). Once the lid is on shake the jar and let the water sterilise the whole jar, before emptying the water away and filling with jam.

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