Rhubarb and Ginger Jam

jam-2Kelly Eastwood

(makes 1.3kg)

1kg Rhubarb
25g fresh ginger, finely diced
800g sugar
Zest and juice of 1 orange

Place a small plate in the freezer to use for testing the jam.

Cut the rhubarb into 2cm batons. In a large bowl, place the chopped rhubarb, ginger, sugar, juice and zest. Mix well and leave to marinate overnight to release the juices from the rhubarb.

Place everything in a large, heavy based saucepan on a low heat, stirring until the sugar has dissolved. Once the sugar has dissolved, turn up the heat and bring to a boil. Boil for 10 minutes, or until the setting point has been reached and skim the jam of any scum that rises to the surface. Once the jam has reached 104C it should be ready.

Remove the jam from heat and set aside. Take the plate out of the freezer and add a teaspoon of jam to the plate. Let it sit for one minute, and gently push the jam with your finger. If it wrinkles, the jam is ready. If it doesn’t, place the jam back onto the stove to boil for 5 more minutes and repeat the process until it is ready.

Transfer to sterilised jars, pop the lids on and allow to cool completely before storing.