Rhubarb & Ginger Jam
We had rather a surfeit of rhubarb this year and wanted to do something different with it. We use it to make a spicy rhubarb chutney, but this time we fancied a jam.
Rhubarb & Ginger Jam
Calories: 4425kcal
Equipment
Ingredients
- 1 kg Rhubarb trimmed weight
- 1 kg Sugar
- 30 g Bruised Root Ginger (give it a good smashing with a rolling pin!)
- 100 g Preserved Stem Ginger
Instructions
- Wash and trim the rhubarb and cut into 50cm sticks. Lay alternate layers of fruit and then sugar in a bowl, cover and leave to stand overnight
- In the morning some of the sugar will have dissolved and some juices will have come out of the rhubarb
- Put into a jam pan, add the root ginger tied in a piece of muslin or j-cloth and bring slowly to the boil. When it's boiling, take it to a fast rolling boil for 15 minutes
- Remove the ginger and add the stem ginger, boil for a further 5 minutes. By this time the rhubarb should be clear. Test for a set. We do this by putting a saucer in the freezer and then dropping a teaspoonful onto it after the boiling time. If it wrinkles when you put your finger through it, it's set
- Pot in steralised jars and keep until winter when the warming ginger will really brighten your day!
Nutrition
Calories: 4425kcal | Carbohydrates: 1129g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 3005mg | Fiber: 19g | Sugar: 1085g | Vitamin A: 1020IU | Vitamin C: 82mg | Calcium: 860mg | Iron: 3mg