Rhubarb Ginger Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RHUBARB AND GINGER JAM



Rhubarb and Ginger Jam image

One of the most delicious jams, easy to make and popular with all the family.

Provided by Adapted from a recipe by Pamela Westland

Categories     afternoon tea     Breakfast     jam     preserves

Time 8h30m

Number Of Ingredients 4

1.13 kg rhubarb
1.13 kg sugar
30 grams root ginger (bruised by bashing with a rolling pin)
115 grams preserved ginger (in syrup)

Steps:

  • Wash and trim the rhubarb and cut into 2in sticks. Weigh the fruit. Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight.
  • In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb
  • Take the fresh root ginger and either place it in a mortar and hit with a pestle. Or put on a chopping board and hit with a rolling pin. The ginger needs to be bruised to release the flavour.
  • Turn into a pan, add the root ginger tied in a piece of muslin and bring slowly to the boil.
  • Bring to a rolling boil and boil for 15 minutes.
  • Remove the ginger in the muslin bag. Chop the stem ginger preserved in syrup into small pieces.
  • Add the preserved ginger to the jam in the pan and boil for a further 5 minutes. By this time the rhubarb should be clear.
  • Test for set using the wrinkle test.
  • When the jam wrinkles use a jug or a ladle to fill the sterilised jars.
  • Seal the jars and store in a cool place.

Nutrition Facts : Calories 89 kcal, Carbohydrate 23 g, Protein 0.2 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 1 mg, Fiber 0.4 g, Sugar 22 g, UnsaturatedFat 0.03 g, ServingSize 1 serving

RHUBARB & GINGER JAM



Rhubarb & ginger jam image

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

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

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



Rhubarb Ginger Jam image

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

4 cups diced rhubarb
3 cups white sugar
3 tablespoons minced fresh ginger root
2 tablespoons lemon juice
3 half-pint canning jars with lids and rings

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



Rhubarb-Ginger Jam image

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

4 cups diced rhubarb
2 1/2 cups sugar
6 tablespoons crystallized ginger
2 tablespoons grated lemon peel

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



Rhubarb-Ginger Jam image

Categories     Condiment/Spread     Fruit     Ginger     Quick & Easy     Low Sodium     Summer     Rhubarb     Bon Appétit

Yield Makes 1 1/2 Cups

Number Of Ingredients 4

1 1-pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel

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 Preserved-Ginger Jam image

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

3 lbs rhubarb, chopped
7 cups white sugar
1/2 cup chopped preserved gingerroot
6 tablespoons lemon juice

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

More about "rhubarb ginger jam recipes"

RHUBARB JAM WITH GINGER RECIPE - THE SPRUCE EATS
rhubarb-jam-with-ginger-recipe-the-spruce-eats image
2012-04-25 Turn the Compote Into Rhubarb Sorbet: Chill the compote in the refrigerator overnight (8 to 12 hours), or as long as 24 hours. Process in an ice …
From thespruceeats.com
3.9/5 (21)
Total Time 24 mins
Category Dessert, Breakfast, Jam / Jelly
Calories 93 per serving


RHUBARB AND GINGER JAM - WAITROSE
Cover and leave overnight for the sugar to draw out the juices of the rhubarb. Put the rhubarb and sugar mixture in a preserving pan. Tie up the root ginger in a piece of muslin and add to the pan. Bring the mix to the boil, skim off any scum, then boil rapidly for 15 minutes. Remove the muslin, add the crystallised ginger and boil for 5 ...
From waitrose.com


RHUBARB AND GINGER GIN JAM (ZERO WASTE) - LARDER LOVE
Instructions. Mix together the gin soaked rhubarb, fresh rhubarb, orange juice and zest, ginger and sugar in a large bowl. Cover with cling film and set aside in kitchen overnight for rhubarb juices to be released. Add vanilla extract and pour the whole mixture including sugar at bottom of bowl into high sided pan.
From larderlove.com


RHUBARB AND GINGER JAM (RABARBERMARMELAD MED INGEFäRA)
Wash the rhubarb and cut into 2 cm (¾") lengths. Place in a large bowl. 3. Add the jam sugar, lemon zest, lemon juice and finely diced stem or crystallised ginger. 4. Finely grate the fresh ginger into the bowl. Give everything a good stir, loosely cover with a shower cap or clingfilm (food wrap) and leave to macerate for 2 hours, stirring ...
From swedishfood.com


RHUBARB, STRAWBERRY AND GINGER JAM - THE HEDGECOMBERS
2014-05-12 This rhubarb, strawberry and ginger jam recipe brings together three gorgeous flavours that complement each other perfectly. It’s delicious served with hot buttered toast, or dolloped on a steaming bowl of rice pudding! Rhubarbs jam is often best saved until later in the rhubarb season when the stalks are long and thick. When the stalks are young and tender, …
From hedgecombers.com


RHUBARB & GINGER JAM - BBC GOOD FOOD MIDDLE EAST
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 ...
From bbcgoodfoodme.com


3 EASY LOW-SUGAR OR NO-SUGAR RHUBARB JAM RECIPES TO CAN THIS …
2022-05-20 Cut 6-7 cups of bright red rhubarb into chunks and place in a stainless-steel (or other non-aluminum) pot. Stir the rhubarb and sugar together and allow to macerate (become softened) overnight. Remove the rhubarb pieces and set aside. Bring the leftover sugar/juice mixture to a simmer over medium heat until thickened.
From prepyourpantry.com


RHUBARB JAM WITH LIME AND GINGER - RECIPE - FINECOOKING
Preparation. In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and stir to combine. Cover with plastic wrap and refrigerate overnight, stirring occasionally. Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Discard the lime zest and set the rhubarb aside.
From finecooking.com


RHUBARB & GINGER JAM - NO PECTIN RECIPE! | FAB FOOD 4 ALL
Instructions. Wash and dry the rhubarb, then chop into equal sized cubes. Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice. Cover with a plate and set aside for 2 – 3 hrs to allow the rhubarb juices to start flowing and ginger flavour develop.
From fabfood4all.co.uk


RHUBARB AND GINGER JAM - ALL RECIPES
Wipe the rhubarb and cut into 1 inch (2.5cm) pieces. Put it in a large bowl layered with the sugar, add the lemon rind and juice. Leave to stand overnight. Next day put into a preserving pan with the grated ginger, bash the ginger with a rolling pin, add the bruised ginger tied in a muslin bag to the pan. Steadily bring to the boil until it is ...
From fromballymaloewithlove.com


RHUBARB GINGER JAM - RECIPE - OH, THAT'S GOOD!
2014-05-06 Bring the rhubarb mixture to a full rolling boil then reduce the heat. Simmer for 20-25 minutes or until the rhubarb has broken down. After 20 minutes take a small amount of the jam and place it on the chilled plate. After one minute push the cool jam with your finger. If the surface of the jam wrinkles it’s ready.
From ohthatsgood.com


RHUBARB AND GINGER JAM | LADIES, A PLATE - TRADITIONAL HOME …
Making the jam. Put the rhubarb, sugar and all the juice into a preserving pan with the root ginger. Heat slowly, stirring, until the sugar dissolves, then bring to a fast boil. After 10 minutes test the jam for a set. To do this, remove the pot from the heat, put a small spoonful of jam onto one of your chilled saucers, wait about 30 seconds ...
From ladiesaplate.co.nz


RHUBARB JAM ~ THREE WAYS! - PRACTICAL SELF RELIANCE
Instructions. Mix the chopped rhubarb and sugar together. Allow the rhubarb pieces to macerate in the sugar overnight. Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot. Bring the juice to a simmer over medium heat and cook for …
From practicalselfreliance.com


SIMPLE SMALL BATCH RHUBARB GINGER JAM - MOTHER WOULD …
2021-05-07 Mix the rhubarb and apple pieces. Layer in the wide dish with the sugar, cover tightly with plastic wrap and leave in a cool, dark place for about 18-24 hours. The dish should have sides about 2" high. After the fruit has "marinated" and the sugar has turned to liquid, remove the plastic wrap.
From motherwouldknow.com


RHUBARB AND GINGER JAM - FRUGALFEEDING
2014-04-14 Tip the rhubarb pieces into a large bowl, along with the sugar, lemon juice, zest and cubed stem ginger. Peel the root ginger and grate it over the rhubarb before mixing thoroughly and leaving to sit for 2 hours, turning with a spoon every 30 minutes. Once most of the sugar has dissolved, tip the contents of the mixing bowl into a large sauce ...
From frugalfeeding.com


RHUBARB & CRYSTALLISED GINGER JAM - CLODAGH MCKENNA
2021-06-03 Juice and zest of 1 lemon. METHOD: 1. Place the chopped rhubarb, sugar, juice of 1 lemon and crystallised ginger in a large pan, toss well and leave to marinate for 2 hours. 2. Place the pan over a medium heat and stir until the sugar is dissolved. Then reduce the heat to low, and continue to cook for 20 minutes. 3.
From clodaghmckenna.com


RHUBARB GINGER JAM - BAREFOOT KITCHEN WITCH
2020-10-22 At last I made the Rhubarb Ginger Jam from Christopher Kimball's The Yellow Farmhouse Cookbook. There aren't a lot of different jam and pickle and tomato sauce recipes in this chapter. Titled "Preserves," the chapter focuses on the basics of "putting food by" and gives general instructions on how to make freezer jams, cooked jams, some pickles, and so forth, …
From barefootkitchenwitch.com


SMALL BATCH HONEY RHUBARB GINGER JAM - AN OREGON COTTAGE
2022-04-15 1. Throw all the ingredients into a saucepan and cook until thick and syrupy (which is only about 20 minutes). 2. Ladle into three half-pint jars and seal with canning lids and rings. 3. Lower jars into a pan of boiling water, covered, for 10 …
From anoregoncottage.com


RASPBERRY RHUBARB GINGER JAM RECIPE - SERIOUS EATS
2019-04-05 Directions. Whisk the sugar and pectin in a medium bowl and set aside. Featured Video. Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the raspberries in a food processor or blender.
From seriouseats.com


EASY RHUBARB JAM (THREE INGREDIENTS, NO PECTIN) - FUSS FREE FLAVOURS
2021-02-16 Sterilize& warm clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM 1. If using raw ginger, remove from the bowl. Transfer the rhubarb and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. This will take 5-10 minutes.
From fussfreeflavours.com


RHUBARB & GINGER JAM CAKE - THE BAKING EXPLORER
2013-11-13 Instructions. Pre-heat the oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 8" cake tin (that is at least 2" deep) Cream together the dark brown sugar and the butter. Whisk in the eggs, vanilla extract and yoghurt. Mix in the cinnamon, ground ginger, ground cardamom, plain flour and baking powder. Pour the batter into the cake tin ...
From thebakingexplorer.com


RHUBARB AND GINGER JAM RECIPE - BBC FOOD
Ingredients. 1.2kg/2lb 10oz rhubarb (1kg/2lb 4oz trimmed weight), trimmed and sliced diagonally into 2–3cm/1in slices; 125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled …
From bbc.co.uk


RHUBARB AND GINGER JAM RECIPE / RIVERFORD
Bash the fresh ginger to break the root up a bit and tie in a muslin bag. Put the rhubarb mixture and the ginger muslin bag in a heavy pan and boil rapidly for 15 minutes. Step 3 Remove the fresh ginger bag, add the preserved ginger and boil again until the rhubarb is clear. Step 4 Test for a set by leaving a small amount of the jam mix on a ...
From riverford.co.uk


RHUBARB, APPLE & GINGER JAM | RECIPES | MOORLANDS EATER
2018-07-09 MAKING RHUBARB, APPLE & GINGER JAM. To make the jam, all the prepared ingredients are added to the saucepan: the washed and chopped rhubarb, peeled, cored and chopped apple, sugar, the juice of an orange and a lemon and three balls of stem ginger chopped finely. The heat is then switched on to low so that the sugar dissolves slowly while …
From moorlandseater.com


HOMEMADE RHUBARB & GINGER JAM – ABI IN THE GARDEN
2018-08-13 Put the fruit and all the lovely sugary juices into your jam pan and turn it up to a medium heat. Stir until the sugar has completely dissolved and bring to the boil. Keep cooking at a fairly high temperature until the rhubarb is tender and the conserve has reached setting point – this should take about 10-15 minutes.
From abiinthegarden.com


RHUBARB AND GINGER JAM RECIPE - COOKITSIMPLY.COM
2021-12-05 Instructions. Put the rhubarb in a large bowl in alternate layers with the sugar and lemon juice, cover and leave overnight. Next day, bruise the root ginger slightly with a weight or rolling pin, and tie it in a piece of muslin. Put the rhubarb mixture into a preserving pan with the muslin bag, bring to the boil and boil rapidly for 15 minutes.
From cookitsimply.com


RHUBARB AND GINGER JAM | TESCO REAL FOOD
Combine all the ingredients in a non-metallic bowl. Cover, then set aside to allow the flavours to mingle for 3 hours (at room temperature), or chill overnight. Put the mixture in a large saucepan. bring to the boil, then leave to simmer for 7-10 minutes. To check if the jam is ready, spread a teaspoon of the mixture on a chilled plate and ...
From realfood.tesco.com


20 DELICIOUS RHUBARB RECIPES TO MAKE NOW • HEARTBEET KITCHEN
2022-05-19 To freeze rhubarb, simple cut the clean stalks into 1/2 inch pieces. Line a baking sheet with parchment paper and spread the rhubarb onto it. Freeze tray for a minimum of 4 hours, or overnight. Transfer frozen rhubarb pieces into a plastic or glass storage container.
From heartbeetkitchen.com


RHUBARB AND GINGER JAM - SOMETHING SWEET SOMETHING SAVOURY
2021-08-26 500g rhubarb, washed and sliced into approx 2-3cm pieces. 500g jam/preserving sugar. 300ml water. 3cm chunk of fresh ginger, peeled and chopped into very small pieces or grated. Juice of one large lemon. 75g crystallised ginger, chopped. One tbsp ginger syrup (optional) OR 75g stem ginger and one tbsp of the syrup from the jar.
From somethingsweetsomethingsavoury.com


EARLY RHUBARB JAM | RIVER COTTAGE
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight.
From rivercottage.net


SPICY RHUBARB AND GINGER JAM | THAT’S WHAT SHE HAD
2021-04-08 The general principle is such: remove the leaves and trim the ends of rhubarb, weigh the clean stalks and add half of that weight in sugar. For example, if, after trimming, the stalks weigh 900 grams (2 pounds), add 450 grams (1 pound) of sugar. Then proceed with the other steps in the recipe.
From thatswhatshehad.com


GINGERED CITRUS-RHUBARB JAM - BERNARDIN
Combine rhubarb, rind, juice, sugar and gingerroot in a large, deep stainless steel saucepan. Stirring frequently, bring to a boil; reduce heat and boil gently until mixture thickens and reaches gel stage, about 30 to 35 minutes.
From bernardin.ca


EASIEST RHUBARB JAM RECIPE - CHRISTINA'S CUCINA
2018-06-05 Instructions. Put a saucer in the freezer. Heat rhubarb and lemon juice over medium heat. Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes. Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
From christinascucina.com


RHUBARB AND GINGER JAM | BREAKFAST RECIPES | GOODTOKNOW
2011-06-01 Put rhubarb in a bowl. Add the lemon rind and juice, and sliced root ginger. Mix the granulated sugar and pectin together and then pour it over the rhubarb. Stir to coat with the sugar. Cover the bowl and leave it overnight. Place a small plate in the freezer to chill. Transfer the mixture to preserving pan or large pan and place the pan over a ...
From goodto.com


RHUBARB AND GINGER JAM – REKHA'S GARDEN AND KITCHEN
2017-04-11 I must say I have seen recipes in books but never actually had or even made Rhubarb Jam. Only one… REKHA'S GARDEN AND KITCHEN. Garden Kitchen Photography. About Me; Garden; Recipe; Blog; Search for: Search for: Blog. Rhubarb and Ginger Jam. Posted on April 11, 2017 May 2, 2018. I must say I have seen recipes in books but never …
From rekhagardenkitchen.com


RHUBARB & GINGER JAM RECIPE. RECIPE FROM COOPERSHILL SLIGO IRELAND
4 lb Rhubarb. Zest & Juice of 2 Lemons. 2 oz Ginger peeled & bruised. ½ pint of water. 4 lb sugar. 8 x 12oz jars washed and sterlized in an 80c oven. Boil lids in water to sterlise. Instructions: Put all ingredients, except sugar, in a wide bottom jam saucepan and simmer for 30 minutes. Warm the sugar in a bowl in the low oven first. Careful ...
From coopershill.com


HOW TO MAKE RHUBARB GINGER JAM (EASY & TASTY RECIPE ) - YOUTUBE
RECIPE FOR RHUBARB – GINGER JAM INGREDIENTS:1 Kg Rhubarber chopped into small cubes750 gm of sugar ( you can also use Moscavado sugar)Grated peel of a lemon...
From youtube.com


RHUBARB-GINGER JAM | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Place rhubarb in a bowl. Add sugar, lemon juice, lemon zest, grated ginger and chopped crystallized ginger. Stir mixture. Cover and let it sit at room temp for about 2 hours until the sugar starts to dissolve and the rhubarb has released its juices. Stir occasionally to help the process.
From tastykitchen.com


RECIPE: RHUBARB, STRAWBERRY AND GINGER JAM
2020-05-06 Cut the rhubarb and strawberries into pieces and place in a large bowl along with the lemon juice and sugar. Stir and leave overnight for the sugar to draw out the water from the rhubarb. Place the fruit mixture into the preserving pan. Add the grated ginger and heat to dissolve the sugar. Boil for about 5 minutes until the sugar has dissolved ...
From kitchentalkandtravels.com


RHUBARB – GINGER – JAM
Peel the ginger root and cut it into fine cubes (if you don`t like the heat, you should use a little less ginger). Mix the rhubarb and ginger with the preserving sugar and leave to stand overnight, covered. Then bring to the boil and let it boil for 4 minutes, then make a gelling test. Put a thick drop on a cold plate, if it gels after a short ...
From bosskitchen.com


EASY RHUBARB FREEZER JAM RECIPE - THE SPRUCE EATS
2021-07-23 Here are a few tasty and easy variations for the rhubarb jam: Strawberry-rhubarb: Replace half of the rhubarb with hulled, chopped strawberries and reduce the amount of sugar, starting with 1/2 cup and then adding more if needed.; Ginger: Add 1 to 2 teaspoons of grated fresh ginger or 1 tablespoon of finely chopped crystallized candied ginger with the rest of the …
From thespruceeats.com


RHUBARB GINGER JAM - OAT&SESAME
2015-05-27 Cut rhubarb into 1" pieces. Place in a bowl, add sugar, lemon juice and zest and chopped crystallized ginger. Grate the peeled ginger directly over the rhubarb. Stir mixture. Cover and let sit at room temp for about 2 hours until the sugar starts to dissolve and the rhubarb has released its juices.
From oatandsesame.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #5-ingredients-or-less     #jams-and-preserves     #condiments-etc     #easy     #dietary     #3-steps-or-less

Related Search