Rhubarb and Ginger Jam Recipe

Rhubarb and ginger jam is a delightful combination that marries the tartness of rhubarb with the warm, spicy notes of ginger. This jam is perfect for spreading on toast, adding to yogurt, or even as a glaze for meats. Here's a simple recipe to make this delicious jam at home.

Ingredients

  • 1 kg rhubarb, chopped into small pieces
  • 1 kg granulated sugar
  • 50 g fresh ginger, peeled and finely grated
  • 2 lemons, juice and zest
  • 100 ml water

Instructions

1. Prepare the Rhubarb

  • Chop the Rhubarb: Wash the rhubarb stalks thoroughly and cut them into small, even pieces. Discard any leaves as they are toxic.

2. Macerate the Rhubarb

  • Mix with Sugar: In a large bowl, combine the chopped rhubarb with the sugar. Mix well to coat all the pieces.
  • Macerate: Cover the bowl with a clean cloth or plastic wrap and let it sit for at least 2 hours, or overnight if possible. This helps the rhubarb release its juices.

3. Cook the Jam

  • Prepare the Ginger and Lemon: Peel and finely grate the fresh ginger. Zest the lemons and then juice them.
  • Combine Ingredients: In a large, heavy-bottomed saucepan, combine the macerated rhubarb (including any liquid), grated ginger, lemon zest, lemon juice, and water.
  • Heat and Simmer: Place the saucepan over medium heat. Stir the mixture until the sugar has dissolved completely. Bring the mixture to a boil, then reduce the heat and let it simmer gently.
  • Cook Until Thickened: Stir occasionally to prevent sticking. Let the mixture simmer until it thickens and reaches a jam-like consistency. This should take about 30-40 minutes. To check for doneness, place a small amount of jam on a chilled plate; if it wrinkles when pushed with your finger, it's ready.

4. Sterilize the Jars

  • Prepare Jars: While the jam is cooking, sterilize your jam jars and lids by washing them in hot, soapy water and then placing them in a low oven (about 120°C or 250°F) for 20 minutes.

5. Fill the Jars

  • Jar the Jam: Carefully ladle the hot jam into the sterilized jars, leaving a small gap at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills.
  • Seal the Jars: Place the lids on the jars while the jam is still hot. Tighten the lids but don't over-tighten.

6. Process the Jars

  • Water Bath: For longer storage, process the jars in a boiling water bath for 10 minutes. Ensure the jars are completely submerged in water during this process.

7. Cool and Store

  • Cool: Allow the jars to cool completely at room temperature. You should hear a popping sound as the jars seal.
  • Label and Store: Label the jars with the date and store them in a cool, dark place. The jam should keep for up to a year. Once opened, store in the refrigerator and use within a few weeks.

Enjoy Your Rhubarb and Ginger Jam!

Spread your homemade rhubarb and ginger jam on toast, swirl it into yogurt, or use it as a filling for pastries. Its tangy and spicy flavor is sure to be a hit. Enjoy!