This time of year Rhubarb is at it’s peak. I love many things rhubarb and Rhubarb Ginger Jam is high on the list. This wonderful jam preserves this flavor into the fall and winter when you are craving rhubarb. It is wonderful on Ginger Scones with butter and clotted cream.
This recipe calls for forced rhubarb, which is pink not green and red. But I have used fresh picked rhubarb from my garden and it is great although not as pretty as the forced type would be.
Establishing Rhubarb can be a little tricky. Once it is established it is very tough. This year I put in two plants, one ‘cherry ripe’ and another that is just the regular variety. The regular cultivar is doing ok and the Cherry ripe looks dead. When I was at the nursery today their potted plants looked just as bad.
Make sure that the plant has a slightly solid soil with good nutrients. Add some compost and keep well watered. Beware of fast draining soil rhubarb is not a fan.
Rhubarb and Ginger Jam (adapted from Good Food magazine)
1 kg/2 lb 4 oz pink rhubarb trimmed weight
1kg/2lb 4 oz Sugar
1 box fruit pectin
Juice of 1 lemon and zest
2 oz crystallized ginger, finely chopped
4 cm piece of ginger, peeled
Wash rhubarb and slice into small pieces. Place into a large plastic bowl and add sugar, pectin, lemon, and chopped crystallized ginger. Finely grate peeled ginger directly over rhubarb.
Stir it thoroughly and cover with cling film and leave for about 2 hrs to allow the sugar to dissolve in the rhubarb juices. Stir it occasionally to encourage this process.
Pop a few small plates in the freezer. Put the mixture into a large pan, and set over a medium heat. Stir until the sugar has completely dissolved, and bring to a boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and conserve has reached the setting point, about 10 -15 mins.
To test for a set drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs. Then gently push it with the tip of your finger. If the jam wrinkles the setting point is reached. If not, continue to cook a couple of minutes more and test again.
Remove the pan from heat and pack into sterilized jars. Seal immediately and label with the date when cool.
Enjoy!
