Rhubarb and ginger jam recipe image

Print Rhubarb and ginger jam

This preserve is an easy way to extend your enjoyment of rhubarb outside it's season. It's great on toast, or for sandwiching together a light vanilla sponge. It will make about 1.4kg.

Ingredients

  • 1kg trimmed rhubarb, chopped
  • 1kg sugar
  • Juice of 2 small lemons
  • 25g fresh ginger
  • 100g crystallised ginger, chopped

Method

  1. Mix the chopped rhubarb, sugar and lemon juice in a large bowl and leave overnight.
  2. Bash the fresh ginger to break the root up a bit and tie in a muslin bag. Put the rhubarb mixture and the ginger muslin bag in a heavy pan and boil rapidly for 15 minutes.
  3. Remove the fresh ginger bag, add the preserved ginger and boil again until the rhubarb is clear.
  4. Test for a set by leaving a small amount of the jam mix on a cold plate. If it wrinkles when you push your finger through it then it's ready. Skim the surface of the jam with a slotted spoon then pot and seal in sterilised jars.
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