In this edition of Sen5es blogs we are teaching you how to make delicious rhubarb and ginger jam. Perfect for storing in some lovely glass jars. Don't forget to stock up before starting!
It's rhubarb season here in the UK. And what better way to make the most of this delicious vegetable. That's right! Rhubarb is technically a vegetable. Strange I know as we usually have it in sweet things. But this vegetable works great in a jam.
Rhubarb and ginger jam is the perfect accompaniment to scones, cheeses or with ice cream. However you enjoy it. Make sure you keep it fresh by storing it in one of our glass jars. We recommend either our 190ml Round jar or our 212ml Round Jar.
Ingredients
1kg pink rhubarb, trimmed weight
1kg jam sugar (which has added pectin)
Zest and juice 1 lemon
50g stem or crystallised ginger, finely chopped
4cm piece ginger, peeled
Equipment
Jam Pan
Zester
Large bowl
Grater
2 small saucers
Glass jars and lids for canning
Method
Slice the rhubarb in to small 2cm pieces and wash under cold running water.
Put them in your large bowl along with the jam sugar, lemon zest and juice, chopped stem ginger. Then finely grate the peeled ginger over the rhubarb.
Stir thoroughly and cover loosely with cling film. Leave to sit for about 2 hours. Stirring occasionally. This allows the sugar to dissolve in the rhubarb juices.
Put your small saucers in the freezer (these will be used to test if your jam has set).
Put all the fruit and juices in to a preserving pan over a medium heat. Stir until the sugar has completely dissolved and bring to the boil.
Continue to cook for another 10-15 minutes or until the jam has reached its setting point.
To test the setting point. Simply take one of your cold saucers out of the freezer and and a small drop of jam to it. Wait 30 seconds and gently push it. If the jam wrinkles then it has set. If not continue to cook for a few more minutes and test again.
Remove the pan for the heat and leave to stand for a few minutes. Then pour your jam in to freshly sterilised glass jars. Apply the lids and label with the date.
You now have some lovely rhubarb and ginger jam. Perfect for any occasion!
What do you think of the latest recipe from Sen5es? Will you be trying this one at home? Have you tried any of our other fantastic recipes? If so we'd love to hear from you!
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All the best
The team at Sen5es