Description
Rhubarb Ginger Jam is a tangy and sweet homemade preserve made with fresh rhubarb, sugar, lemon juice, and crystallised stem ginger for a warm, balanced flavor.
Ingredients
Scale
- 400 g chopped rhubarb
- 30 g crystallised stem ginger finely chopped
- 400 g granulated sugar
- 2 tbsp lemon juice
Instructions
- Wash and dry the rhubarb then chop into equal sized cubes
- Place rhubarb in a bowl and add ginger sugar and lemon juice
- Cover and rest for 2 to 3 hours
- Transfer to a pan and heat gently while stirring until sugar dissolves
- Bring to a rolling boil and cook for 6 minutes while stirring
- Test on a chilled saucer for setting point
- If needed boil for another 2 minutes and repeat test
- Ladle into sterilised jars and seal immediately
- Allow to cool before storing
Notes
- Do not skip the resting time for best flavor
- Use fresh rhubarb for best results
- Stir continuously to prevent burning
- Store in a cool dark place and refrigerate after opening
- Prep Time: 6 minutes
- Cook Time: 12 minutes
- Category: Condiment
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg