Friday, 24 May 2013

Rhubarb and Ginger Jam

This jam is delicious on home made wholemeal soda bread
It's well known that rhubarb and ginger go really well together- I mean really well: it's a match made in heaven, in fact. Something about the warmth of ginger makes a perfect foil for the sour and tangy rhubarb, so combining rhubarb and ginger in a preserve has to be a winner! Rhubarb is at its best this time of year so if you happen to have plenty of it in your garden try making this simple spread:


This recipe makes a couple of standard-sized jars:
600g fresh rhubarb
20ml water
50g peeled and grated fresh ginger
300g gour
300g demerara sugar
  • Wash and slice the rhubarb stems and simmer gently with the water.
  • Add the grated ginger.
  • Stir in the gour and sugar and boil for 20-30 minutes, stirring to prevent it burning on the bottom of the pan. 
  • Test for setting by dropping a little of the jam either into a glass of very cold water or onto a cold metal spoon. If it clumps together the jam has reached setting point and you can remove it from the heat and put it in sterilised jars.
  • Try it with soda bread; recipes here and here.



2 comments:

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