Monday, August 11, 2014
Rhubarb and Ginger is apparently D's favourite, he certainly sounded very enthusiastic when I told him I'd make some (and seems more than pleased with the result) I'm not the biggest fan of ginger in sweet things but this was a really good opportunity to use up a jar of crystallised ginger in syrup, I'm also pleased with the result, the ginger is subtle but definitely makes the jam more interesting. The recipe is from the River Cottage preserves book.
Take 1 kilo of rhubarb and 900g of jam sugar (the sort with added pectin) along with 100g of crystallised stem ginger. Chop the rhubarb into 1 - 2 cm chunks and pour a layer of sugar onto the bottom of your jam pan followed by a layer of rhubarb. Repeat until all the rhubarb is used up and finish with a layer of sugar. Cover and leave for a couple of hours, even better overnight - it draws the juice from the rhubarb which in turn helps it keep it's shape once it's boiled (though I prefer it without to many chunks). Gently bring to the boil, stirring as you go, and then boil rapidly for 5-6 minutes before testing for setting point. When setting point is reached allow it to rest off the heat for 5 minutes before bottling. This jam is far nicer than the rhubarb jelly I made last time I had a glut, the jelly was a bit dull - to the point that it became something of a chore to use up, the jam is already going down nicely.