a raid on my friend Nicola's allotment gave me some
gorgeous stems of rhubarb:
not so pink but smelling yum:
as there wasn't a huge amount I decided to make
a pot of jam:
now don't be scared:
it's easypeasy!
rhubarb, ginger & lemon jam
you will need:
equal amounts of trimmed rhubarb weight
and jam sugar
*you need jam sugar as rhubarb is low in pectin,
the science bit that makes your jam set*
yes yes it looks like far too much sugar
but this is jam remember?!
a thumb of ginger ~ finely grated
one or two lemons ~ zest finely grated
*ginger and lemon to your taste
firstly sterilise your jars by cleaning them
thoroughly with hot soapy water:
rinse well then pour over boiling water and
put into a low oven to keep warm:
yes the lids too!
wash and dry your rhubarb then cut into 2cm pieces:
pile into a saucepan and add the sugar:
heat very gently and stir stir:
yep it looks dry and you think it's going to burn
but stir and watch:
the rhubarb will release it's juices and the
sugar will start to melt:
now put two small plates into the freezer:
you will need these later:
when your jam starts to look more jam like ~
turn up the heat and let it roll and bubble for about 6 minutes:
keep stirring occasionally:
the rhubarb should be tender but still have shape:
add the ginger and lemon zest:
stir stir:
now take one of your plates from the freezer
and drop a little of your jam onto it:
let it cool slightly then push with your finger to see if it's set
enough for your liking:
if it isn't, then roll and bubble for a bit longer:
get your other plate and test again:
turn off the heat and add a small knob of butter:
this will take care of any bubbly bits on the top of your jam:
leave to cool slightly:
now pour into the warm jars:
some people like to put a waxed disc on the top,
but as I only make small batches I don't bother:
ready to eat as soon as it's set:
summer in a jar:
