This is not a sweet jam, but has plenty of flavour that is neither acidic or overpowering. Best served on warmed dropped scones, good in jam tarts too. Can be made using ordinary granulated sugar but I find it does not keep so well. Store as for ordinary jam. Can be frozen before cooking and left to defrost for 24 hours before cooking.
- 5 pounds rhubarb
- 5 pounds preserving sugar
- 2½ teaspoons ground ginger
Rhubarb and Ginger Jam is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
1 Trim, wash and dry rhubarb, cut into 1" long pieces. Place in a large non metallic bowl.
2 Mix sugar and ginger together, sprinkle over the rhubarb. Can be frozen at this point.
3 Cover and leave for 24 hours.
4 Place rhubarb mixture into a preserving pan, gently bring to the boil making sure that all of the sugar is dissolved before boiling.
5 Boil rapidly for about an hour until setting point is reached (210 degrees centigrade).
6 Test a teaspoonful on a cold saucer, place in fridge for 30 seconds, it the jam wrinkles when pushed by a finger the jam is set. If not repeat this process every 5 minutes.
6 Skim. Allow to cool, slightly.
7 Sterilize jam jars in an oven at 220 degrees centigrade for 5 minutes and allow to cool.
8 Carefully ladle the jam into the jars using a funnel to help.
9 Cool, covered with a tea cloth. 10 When cold, cover with a waxed disc and tightly screw lid.