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Easy Rhubarb Jam with Ginger Recipe

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★★★★★

4.1 from 64 reviews

This easy rhubarb jam recipe uses a simple conserve method to produce delicious homemade jam with just rhubarb, sugar, ginger, and lemon juice. Perfect for toast or crumpets, it requires no pectin or preserving sugar and includes a soothing steeping time for enhanced flavor.

Ingredients

Scale

Ingredients

  • 400 g rhubarb
  • 400 g sugar
  • 1 4 cm ginger (2″ – adjust to how much you like ginger.)
  • 1–2 tbsp lemon juice (Riper fruit needs more lemon, firmer fruit needs less.)

Instructions

  1. Prepare Rhubarb: Wash your rhubarb. Trim the ends and cut into 1″/2.5 cm pieces.
  2. Steep with Sugar: Put the rhubarb and ginger root (if using) in a bowl, and pour the sugar over. Cover and leave overnight. The sugar will draw out the juice from the rhubarb making a pink syrup.
  3. Sterilize Jars: Sterilize& warm clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM 1.
  4. Simmer Mixture: If using raw ginger, remove from the bowl. Transfer the rhubarb and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. This will take 5-10 minutes. It is important to simmer to dissolve the sugar. This will prevent the jam from crystallising at a later stage. The pieces of fruit will still be whole for now.
  5. Add Lemon Juice: Once the sugar has dissolved, add the lemon juice.
  6. Boil to Setting Point: Bring the jam to a rolling boil. Be careful to avoid splashes as the mixture is very hot! As the jam reduces, the appearance of the boil will change, and you can start testing for setting point.
  7. Cool Slightly and Jar: Once the jam has reached setting point let the jam cool in the pan for 5 minutes before transferring to the prepared jars.
  8. Seal Jars: Finally, seal the lids while the jam is still hot. As it cools, you’ll hear the lids pop as the vacuum forms.

Notes

  • The sugar drawing out the juice overnight creates a natural pink syrup.
  • Simmering gently to dissolve the sugar prevents jam crystallization later.
  • Adjust ginger quantity based on personal preference.
  • Riper fruit needs more lemon juice; firmer fruit needs less.
  • Hearing the lids pop confirms proper vacuum sealing.

Keywords: rhubarb jam, homemade jam, conserve method, easy rhubarb recipe, rhubarb preserve

Find it online: http://foodarohub.com/easy-rhubarb-jam-with-ginger-recipe/