It’s no secret that I love rhubarb so when my friendly neighbour told me she didn’t like rhubarb and offered me some from her plot I jumped at the chance. It’s getting to that time now when you need to stop picking your rhubarb to allow the crowns to gather strength for next years crop so I was super excited about this gift, the last bunch of rhubarb of the year…
I haven’t made jam in such a long time and I miss it terribly, I just love the smell of the kitchen when the fruit is bubbling away but what I love more is producing jars of goodness that will keep my family going through Winter. There’s something special about cooking something you’ve grown or been gifted, labelling it up and putting on on the shelf for storage. It makes me feel incredibly happy and something I want to do more of in the future, in fact I’ve been busy reading Alys Fowler ‘Abundance’ and it’s been so inspirational. So of course I just had to make jam with this batch of rhubarb! I found this recipe online at www.bbcgoodfood.com and thought I’d give it a go, I’m so glad I did as the taste is delicious. I changed it a little mind you and put less ginger in which I’m quite glad about, I’m not a huge fan of the stuff and even with less ginger in the recipe it still has a rather strong gingery taste which would have been very over powering if I put all the recommended amount in… But here is the recipe for you all to enjoy and I hope you do!
Makes 3 and a half jars
- 1kg rhubarb
- 1kg jam sugar
- Zest and juice of 1 lemon
- 4cm piece of ginger, peeled and finely grated.
Wash the rhubarb and slice them into 2cm pieces. Place into a large bowl with the jam sugar, the lemon zest and juice and the finely grated ginger. Stir the mixture thoroughly, cover with clingfilm and leave for 2 hours so the sugar can dissolve into the rhubarb pieces.
Transfer the mixture to a jam pan and set over a medium heat until all the sugar has fully dissolved. Bring to the boil and continue to cook until the rhubarb is tender and the jam has reached the setting point (220F). This usually takes roughly 10-15 minutes.
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.