One of the most delicious jams, easy to make and popular with all the family.
4.63 from 16 votes
Start the night before making the jam 8hrs
Total Time 8hrs30mins
30groot gingerbruised by bashing with a rolling pin
115gpreserved gingerin 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 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.