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A subtle tasting jam with crystallised ginger.
1.1kg (2.5lb) rhubarb (prepared weight), chopped
1.1kg (2.5lb) sugar
juice of 2 lemons
25g (1oz) root ginger
100g (4oz) preserved stem ginger, chopped
Place the rhubarb, sugar and lemon juice in a large bowl in alternate layers, cover and leave overnight.
Next day, peel and bruise the root ginger slightly with a rolling pin, and tie it in a piece of muslin. Put the rhubarb mixture in a preserving pan with the muslin bag, bring to the boil and boil rapidly for 15 minutes, stirring frequently.
Remove the muslin bag from the pan, add the stem ginger and boil for a further 5 minutes.
Test for set, and when setting point is reached remove any scum with a slotted spoon, pot in sterilised jars and cover.
This is taken from the 1995 edition of the "Good Housekeeping" Cookery Book
Read a blog post about this making the rhubarb and ginger jam recipe.
Comments (8)
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Do I need to use jam sugar with pectin as I've read rhubarb is low in pectin.
Thank you for your help
Rachel
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Pectin in Rhubarb Jam
When I made this jam I didn't use jam sugar as the recipe didn't use it, however it didn't set quite as much as one might like. Fine for spreading in a sandwich but maybe a bit runny for putting in the middle of a cake! If you're after a firmly set jam it might be worth trying it with added pectin.
I'd be interested to know how you get on if you do try the recipe.
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Thanks for great recipe
Wendy
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Using Pectin
Thanks for the information about making the jam with pectin. Half and half sounds like a good compromise, I'll try that next time.
Glad you liked the recipe.
Ben
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RE Using Pectin
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Rhubarb and Raspberry
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