One of the most delicious jams, easy to make and popular with all the family.
4.38 from 16 votes
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Start the night before making the jam 8 hourshrs
Total Time 8 hourshrs30 minutesmins
Course afternoon tea, Breakfast, jam, preserves
Cuisine British
Servings 56teaspoons
Calories 89kcal
Ingredients
1.13kgrhubarb
1.13kg sugar
30gramsroot gingerbruised by bashing with a rolling pin
115gramspreserved gingerin syrup
Instructions
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
Take the fresh root ginger and either place it in a mortar and hit with a pestle. Or put on a chopping board and hit with a rolling pin. The ginger needs to be bruised to release the flavour.
Turn into a pan, add the root ginger tied in a piece of muslin and bring slowly to the boil.
Bring to a rolling boil and boil for 15 minutes.
Remove the ginger in the muslin bag. Chop the stem ginger preserved in syrup into small pieces.
Add the preserved ginger to the jam in the pan and boil for a further 5 minutes. By this time the rhubarb should be clear.
Test for set using the wrinkle test.
When the jam wrinkles use a jug or a ladle to fill the sterilised jars.
Seal the jars and store in a cool place.
Notes
You need to start this recipe the night before you plan to make the jam. The recipe makes approximately 4 standard jars of 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 rhubarb650 g sugar 15 g root ginger50 g preserved gingerFollow the recipe instructions. Fast boil for 10 minutes, add the preserved ginger and boil for 5 minutes. Test for set.