Never fail Rhubarb and Ginger Jam
Rhubarb and ginger jam, just perfect with scones and cream! Photo supplied
Wendy Hays
IT IS just as well I have generous neighbours who are great jam and relish makers because I must confess I am not much of a preserver. Having said this, I hate to see garden produce wasted.
This easy recipe for Rhubarb and Ginger Jam will be a winner if you are new to jam making and have a glut of rhubarb.
Rhubarb seems to be one of those foods people either love or hate. About the only way I really enjoy rhubarb is if it’s disguised with other flavours.
Originating in Asia, the dried roots of rhubarb have been used in traditional Chinese medicine for thousands of years.
Rhubarb is botanically a vegetable but it is usually used as a fruit. Jam making is very much a science, relying on the correct proportions of pectin, acid and sugar ratio to fruit to achieve the perfect ‘set’.
Jam setting sugar has pectin and acid added to ensure success without prolonged boiling and deterioration of colour.
Experienced jam makers may like to use ordinary sugar and a little lemon juice for this recipe.
You can also reduce the amount of ginger in the recipe or omit it altogether if you are not partial to this flavour.
Rhubarb and ginger jam
Ingredients
Up to 30g fresh green ginger – peeled and sliced thinly
750g jam setting sugar (found in the sugar section of the supermarket)
750g rhubarb – washed, dried and finely chopped
75g crystallised ginger, finely chopped
A few drops of red food colouring (optional)
Method
Place the sliced fresh ginger in a piece of muslin or clean Chux cloth and tie into a little bag with string.
Combine the prepared rhubarb and sugar in a large bowl. Mix well and add the ginger bag. Leave to stand overnight.
Next day, transfer the rhubarb mixture to a medium size saucepan. Bring to the boil, stirring occasionally.
Boil for about 10 minutes or until setting point is reached.
Remove from the heat and take out the muslin ginger bag.
Stir in crystallised ginger.
Return to the heat and cook a further minute or two. Add food colouring if using to improve colour.
Pour into warm, sterilized jars. Seal and label immediately.
The jam can be used straight away but the flavour develops over time.
