Homemade Rhubarb & Ginger Jam

Jam with rhubarb and ginger, I mean, what’s not to like? Unless you don’t like either of these ingredients, in which case you’d better not read any further. However, it only take two changes to amend this recipe to make rhubarb and orange jam, which I’ll include at the end.*
I love jam but I don’t tend to have toast that often in the warmer summer months, as I mostly have my gut shake for breakfast, but nothing beats toast and homemade jam.

This recipe is pretty foolproof and you might think you need lots of gadgets to make jam but you really don’t, and you can even use up old glass jars as long as you sterilise them (wash them in soapy water and put in a 130c oven for about 15 minutes until they’re dry).

I made this at the weekend and had a bit of a mare. We still have a lot of stuff in the loft, so the Handsome One had to go in the loft to get the jam pan (he doesn’t trust me to go up there as I’m pretty clumsy and he think I’ll fall through the ceiling). He managed to find it and I was so excited until I put the pan on the induction hob and it didn’t work. GUTTED. Anyway, I used another light, stainless steel pot and it worked absolutely fine.

I have two favourite times to eat jam;

1. When I wake up on a rainy Saturday, I’ll sneak out of bed (leaving the Handsome One to have a little lie-in), make my way downstairs, give Bella a kiss, switch the kettle on, put a couple of slices of sourdough in the toaster then settle down at the table to drink my tea, eat toast with jam and enjoy the peace of watching the rain fall down the windows.

2. Jam with homemade rice pudding. Now this dish is normally reserved for a chilly weekend because who’s got time to make rice pudding in the week? The HO loves rice pudding like me, so I love making it as a treat for us both and it’s usually served after a Sunday lunch when we’re relaxing in our chairs, in front of the fire and reading the papers.

Items you’ll need

Jam Pan (I got mine here but it doesn’t work on induction hobs) / Large Stainless Steel Pan
4 x 450ml jam jars / recycled jars 
Jam funnel (will really help you to get the jam in the jars!)
Labels for the jars
Wax circles (not mandatory but helps the preserve keep longer)

Ingredients

• 1kg of rhubarb 
• 1kg of jam sugar (which has added pectin)
• Zest and juice of 1 lemon
• 60g of stem ginger (or crystallised but I prefer stem), finely chopped – if using stem I use four round balls
• 4cm piece of ginger (or more if you want a stronger taste)

1. Give the rhubarb a good wash – we get ours from the neighbour and I don’t trust the dog… Slice up into small 2cm pieces (approx) and tip these into a large plastic or ceramic bowl and add the jam sugar, lemon zest and chopped stem / crystallised ginger. Finely grate the peeled ginger directly over the rhubarb. This is when it all starts to smell good!
2. Stir the mixture thoroughly, cover loosely with cling film, and leave to the side for about 2 hours to let the sugar dissolve into the rhubarb juices or if you’re super organised this would be fine to leave overnight. Give it a stir every so often to help it along. Whilst you’re waiting you could sterilise your jam jars.
3. If you don’t have a thermometer, pop a few saucers into the freezer. 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.
4. To test that it has reached setting point (105c /220F), put 1/2 a teaspoon of the jam onto a cold saucer from the freezer, leave it for 30 seconds,  then gently push it with the tip of your finger. If the jam wrinkles, you’re there and you’ve reached setting point. If not, lick the saucer clean, keep going for a few more minutes and test again.
5. Remove the pan from the heat and leave to the side for 2-3 minutes before pouring through a jam funnel into your sterilised jars. You can seal immediately but I’m using waxed circles to help preserve the jam and then once it’s cold, add your labels and marvel at the gorgeous jam you’ve just made!

I know it’s only August, so don’t shoot me, but these would make great Christmas presents! If you love the jam as much as me, I doubt it will last until then but I’ve noticed that the elderberries are almost ready for picking and elderberry jam does sound good…

To be continued…

A xx

* As promised, you only have to make two changes – omit the lemon and the ginger and add the juice and zest of two oranges. Simple as that! Also, you could just add the orange to the current recipe for rhubarb, ginger and orange jam – it’s bloody gorgeous, but try for yourself.