Rhubarb and Ginger Jam
One of the most delicious jams, easy to make and popular with all the family.
- 1.13 kg rhubarb
- 1.13 kg sugar
- 30 g root ginger bruised by bashing with a rolling pin
- 115 g preserved ginger in syrup
Wash and trim the rhubarb and cut into 2in sticks. Weigh the fruit. Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight.
In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb
Turn into a pan, add the root ginger tied in a piece of muslin and bring slowly to the boil. Fast boil for 15 minutes. Remove the ginger and add the preserved ginger, boil for a further 5 minutes. By this time the rhubarb should be clear.
Test for set. Pot and cover in the usual way.
You need to start this recipe the night before you plan to make the jam. As you can see, the weight of the rhubarb is equal to the weight of the sugar, so you can vary how much you make quite easily, but here are some weights for a smaller batch of jam: Small Batch Rhubarb & Ginger Jam 650 g rhubarb 650 g sugar 15 g root ginger 50 g preserved ginger Follow the recipe instructions. Fast boil for 10 minutes, add the preserved ginger and boil for 5 minutes. Test for set.
Calories: 5003kcalCarbohydrates: 1276gProtein: 10gFat: 2gSodium: 77mgPotassium: 3378mgFiber: 20gSugar: 1227gVitamin A: 1155IUVitamin C: 91.9mgCalcium: 983mgIron: 3mg
CLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!