I have another recipe here for you today, in the form of rhubarb and ginger jam.
As you know, come Christmas I tend to put together a bunch of recipes. Most of these are made for gifts for my loved ones for Christmas. You may have recently seen my recipes Cranberry & Red Onion Relish and Green Tomato & Pear Chutney. Here is another recipe to add to my ever growing Christmas hamper.
I promise I will take a break from the Christmas recipes once the wonderful season is over!
Rhubarb & Ginger Jam:
As always, the recipe is derived from The Australian Women’s Weekly recipe book I have. Unfortunately I can’t seem to find their exact recipe from the book online, so here is their Rhubarb Jam recipe. This is the basis of the recipe, with slightly different ingredients. Don’t worry though, I will include the full recipe in this post below.
So, the main ingredient is you guessed it… rhubarb. Now I have a confession to make. I really thought it was rhubarb season, how wrong I was! Apparently, that is in spring / early summer, so I trolled every supermarket for the frozen variety. The only place I could find any was FarmFoods, which is perfect, as the bag was exactly the amount I needed and it was cheap too!
It may be advisable to squeeze some of the moisture out of the frozen rhubarb, as this will add more liquid than is stated in the recipe. That may make it a little looser and possibly not set.
To add a great warming taste, there is fresh ginger and stem ginger. When the mixture begins to cook, the smell of ginger is wonderful. Definitely makes you think of warm and cosy things as it is cooking.
Now as this cooks, be careful that the mixture doesn’t catch on the bottom of the pan, as this can lead to it becoming
So, want to know how to make this yummy jam? Take a look below for the recipe:
The Jam Recipe:
|· 1.5kg Rhubarb (chopped)|
· 250ml Water
· 2 Tbs Lemon Juice
· 5cm piece of fresh ginger (peeled)
· 1.25kg Caster Sugar
· 6 Tbs finely chopped Stem Ginger
|1. In a large saucepan, add the rhubarb, water, lemon juice and fresh ginger.|
2. Bring to the boil and simmer, covering the pan for 1 hour.
3. Remove the fresh ginger, discard.
4. Add the sugar parts at a time, and stir over heat(don’t boil) until the sugar has dissolved.
5. Stir in the stem ginger.
6. Bring the mixture to a boil, and continue to boil for approximately 15 minutes, or until the mixture is thick and the jam begins to jell when tested. Ensure the pan is uncovered.
7. Be careful that the jam does not begin to burn.
8. Pour the hot jam into hot sterilised jars and seal.
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Are you going to give this recipe a go? Let me know in the comments below!
As always, thanks for reading!