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Rhubarb and ginger jam recipe
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Rhubarb and ginger is a well-loved combination, the sourness of rhubarb is tempered in this easy recipe with the addition of sugar and the spicy warmth of ginger. Made using only a few ingredients, this rhubarb and ginger jam is a great edible gift, especially when packed in pretty sterilised jars. See method
Ingredients
- 750g (1½lb) rhubarb, trimmed and cut into 2½cm (1in) lengths
- 625g (1¼lb) granulated sugar
- 2 lemons, squeezed
- 1½tbsp finely chopped root ginger
Each serving contains
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Energy
450kj
105kcal
5%
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Fat
1g
<1%
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Saturates
1g
<1%
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Sugars
28g
31%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 27.8g
Protein 0.3g
Fibre 0.6g
Method
Rhubarb and ginger is a well-loved combination, the sourness of rhubarb is tempered in this easy recipe with the addition of sugar and the spicy warmth of ginger. Made using only a few ingredients, this rhubarb and ginger jam is a great edible gift, especially when packed in pretty sterilised jars.
- 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 allow to cool slightly; the surface of the jam is at setting point if it wrinkles when pushed with your finger.
- Divide the jam between three sterilised jars and seal while the mixture is still piping hot.
Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
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