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By March 21, 2017 0 Comments Read More →

Rhubarb and Ginger Jam

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Gaby Bartai’s recipe for rhubarb and ginger jam is best using naturally produced rhubarb stalks than forced early ones. Rhubarb is also used in these unusal but non-the-less delicious flapjacks as well as a rhubarb and custard cake.


MAKES 2 × 454g (1lb) JARS

  • 700g rhubarb, chopped
  • 700g sugar
  • 40g crystallised ginger, finely chopped
  • 2 tbsp lemon juice

1           Mix the rhubarb and sugar together in a bowl and leave them to sit for several hours (or overnight).

2           Put the rhubarb and sugar into a heavy-bottomed pan over a moderate heat and stir until the sugar has dissolved. Add the ginger and lemon juice.

3           Increase the heat and boil rapidly until setting point is reached. (Test for this by letting a few drops of the syrup cool on a saucer. If the cooled surface wrinkles when pushed with a finger, it is ready.)

4           Transfer the hot jam to warmed, sterilised jars and then seal.

Posted in: Making Preserves

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