Rhubarb & Ginger Jam

 

Yes, another rhubarb recipe!  This would probably be the last of my 'rhubarb series' but if I haven't convinced you to make a crumble, muffins or a cake out of them, give this sensational rhubarb and ginger jam a go.  Ruby-red with no artificial colouring added, it spreads like a dream on your toast, and is delicious smeared on top of scones with cream.  I use jam setting sugar which contains pectin, a natural thickener, to help things along.  You need equal weight of sugar to the weight of rhubarb in the recipe, which seems a lot, but that's how it works.  Chopped  crystallised ginger stirred into the jam just before canning adds little bites of mellowing warmth.

Makes 4-5 cups of jam

INGREDIENTS

• 1 kg / 2 lb trimmed rhubarb, leaves and ends removed
• 1 kg / 2 lb sugar
• 3 tablespoons lemon juice 
• 4 cm / 1½"  knob of ginger, peeled and grated
• 80g / 2¾oz crystallised ginger

METHOD

1. Place two small plates in your freezer.  (They will be needed later to test for readiness of the jam.)
2. Wash 4 large jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
3. Slice the rhubarb into smallish pieces.  Finely chop the crystallised ginger and set aside.
4. In a large non-metallic bowl, place the rhubarb, sugar, grated ginger and lemon juice.  Stir with a wooden spoon to combine.  Cover and leave for 3 hours for the rhubarb to release its juices.  Stir after every hour to encourage this process.
5. Transfer the rhubarb mixture, which should be quite wet with juices released, to a large saucepan.  Stir over low heat for 3 minutes, or until all the sugar has dissolved.  Bring to the boil and let it boil rapidly for 20-25 minutes, stirring often to prevent the mixture from sticking to the pan and burning.  Remove any scum or foam formed on top of the mixture with a slotted spoon during the cooking process.
6. When the mixture has visibly thickened, test for doneness by dropping a spoonful of jam on a frozen plate. The jam is ready if a skin forms on the surface that wrinkles when pushed with your finger.  If it spreads out and thins immediately, continue cooking and test again later with the second plate. 
7. When the jam is ready, remove from heat and stir in the crystallised ginger .
8. Ladle the jam immediately into the warm sterilised jars, filling right to the top.  Take care as the mixture is extremely hot.  Use a jam funnel to avoid spillage.
9. Seal the jars with lids while the jam is still hot.  Turn the jars upside down for 2 minutes, then invert and leave to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
10. Label and date jars.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.