Rhubarb And Ginger Jam Recipe Complete Guide 2024

Join me in making rhubarb and ginger jam—a sweet and tangy treat perfect for breakfast and baking. Rhubarb, with its pink stalks, is a spring favorite that you can turn into delicious jam to enjoy all year. The warm spice of ginger adds extra flavor, making this jam special. This guide will show you how to choose the best rhubarb, cook the jam, and get the perfect texture without using pectin. You’ll learn how to balance sweetness and tartness for perfect jam every time.

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Preparation

Washing and Cutting Rhubarb: Before making your rhubarb and ginger jam, pick fresh rhubarb stalks. Wash them well under cold water to remove any dirt. Cut off the leaves and any tough or damaged parts. Slice the rhubarb into pieces about 2 cm long. This makes sure they cook evenly and your jam has a good texture.

Mixing Rhubarb with Sugar: In a non-metallic bowl, mix the rhubarb pieces with the amount of sugar you need. You can use 1 kg of white sugar for a traditional taste or 500g of granulated sugar for a lighter sweetness. The sugar sweetens the rhubarb and helps draw out its natural juices. Let the mixture sit for at least 2 hours at room temperature, or overnight in the fridge. This step helps the sugar dissolve and infuse the rhubarb with sweetness before cooking.

Adding Extra Ingredients: To make your rhubarb and ginger jam even tastier, you can add the zest and juice of a lemon for a citrusy flavor. For a spicy touch, grate about 50g of stem ginger or more if you like. You can also add a 4 cm piece of fresh ginger, finely grated, for extra warmth. These ingredients balance the rhubarb’s tartness, making the jam sweet, tangy, and spicy

Testing for Setting Point

Testing for Setting Point: After boiling the rhubarb and ginger mixture for about 10-15 minutes, it’s crucial to determine if the jam has reached its setting point. This ensures that the jam will have the right consistency once cooled. To test, place a small amount of the hot jam on a chilled saucer or plate from the freezer. Let it sit for a minute, then gently push the edge of the jam with your finger. If it wrinkles and feels gel-like, it’s ready. If it’s still runny, continue boiling and test again every few minutes until the desired consistency is achieved.

Sterilizing Jars: While the jam is cooking, prepare your jars for filling by sterilizing them. Properly sterilized jars ensure the jam stays fresh and safe for long-term storage. There are several methods to sterilize jars:

• Boiling: Submerge jars and lids in a large pot of boiling water for at least 10-15 minutes.
• Dishwasher: Run jars and lids through a hot dishwasher cycle without detergent.
• Oven: Place jars and lids upright on a baking sheet and heat in the oven at the lowest temperature setting for 20 minutes.

Filling Jars: Once sterilized jars are ready, carefully fill them with the hot rhubarb and ginger jam using a ladle or funnel. Leave about 1/4 inch of headspace at the top to allow for expansion and proper sealing. Use a clean cloth to wipe any spills from the jar rims to ensure a tight seal.

Sealing and Storing: Place wax paper discs over the surface of the jam to create a seal that prevents air from entering. Immediately cap the jars with sterilized lids, ensuring they are tightly closed. Allow the jars to cool completely at room temperature before labelling them with the date and storing them in a cool, dry place. Properly sealed and stored, homemade rhubarb and ginger jam can last up to a year.

Conclusion

In conclusion, making homemade rhubarb and ginger jam is both fun and rewarding. By carefully preparing the rhubarb, mixing it with sugar to bring out its juices, and adding the warmth of ginger, you create jars full of vibrant flavor. The cooking process, from dissolving the sugar to reaching a perfect boil, turns these simple ingredients into a delicious preserve that can make any breakfast or dessert better. Testing the jam’s setting point with the wrinkle test ensures it has the right consistency without overcooking. Properly sterilizing jars and sealing them with wax paper discs keeps the jam fresh and extends its shelf life for up to a year. Following these tips and FAQs—like adjusting the amount of ginger and knowing how to store the jam—makes the experience even better. Each jar of rhubarb and ginger jam captures the season’s essence and offers a tasty treat that represents homemade goodness