RHUBARB & GINGER JAM
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 2h35m
Yield Makes 4 x 450g jars
Number Of Ingredients 5
Steps:
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
- Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
- Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take 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 has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Nutrition Facts : Calories 55 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
RHUBARB GINGER JAM
A spin on rhubarb jam. Just enough ginger to wake up your taste buds!
Provided by Can_It_Rachael
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h15m
Yield 15
Number Of Ingredients 5
Steps:
- Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g
RHUBARB-GINGER JAM
This was printed a few summers ago in the Montreal Gazette. They had found it on epicurious.com. One of these I'm going to try rhubarb, because I've been itching to try it since I found this recipe.
Provided by Studentchef
Categories < 30 Mins
Time 25m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
- Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
- Transfer to jars, cover and chill. Keep refrigerated.
RHUBARB-GINGER JAM
Categories Condiment/Spread Fruit Ginger Quick & Easy Low Sodium Summer Rhubarb Bon Appétit
Yield Makes 1 1/2 Cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled.
RHUBARB AND PRESERVED-GINGER JAM
Rhubarb and ginger is one of my favourite flavour combinations. I haven't tried this, but I bet it's great! Taken from "Rhubarb: more than just pies". Prep time includes initial standing time; cook time includes processing time.
Provided by Lennie
Categories Fruit
Time 4h50m
Yield 4 pint jars
Number Of Ingredients 4
Steps:
- In a large saucepan, combine rhubarb and sugar; let stand for 3 hours.
- Stir in ginger and lemon juice, and heat to boiling.
- Lower heat and simmer for about one hour, until jam sheets from a spoon.
- Skim off foam.
- Ladle jam into hot sterilized mason jars, filling to within 1/4 inch from top.
- Wipe rims and seal with new rings and lids.
- Process in a boiling water bath for 10 minutes.
- Remove jars from water bath and cool to room temperature.
- Check seals, label jars, and store in a cool, dry place.
Nutrition Facts : Calories 1431.7, Fat 0.7, SaturatedFat 0.2, Sodium 13.8, Carbohydrate 367.4, Fiber 6.2, Sugar 354, Protein 3.1
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