Okay so this is so amazingly not in season.
But while I have the motivation to throw a bunch of recipes somewhere where I can find and remember them again I’m just going to get on with it.
Besides, it’ll be January before you know it and that wonderful forced rhubarb will be appearing on the fruit and vegetable stalls on Chiswick High Road and it will be jam time again! (Mental note: buy a new maslin pan as I completely destroyed the last one making a Scottish wildberry jam in August.)
This recipes is basically lifted completely from here.
Next time, however, I will double the amount because it just didn’t make enough. Especially as I get all grandmotherly after I have made jam and hand jars out as gifts to unwilling victims.
- 1kg pink rhubarb (trimmed weight). Next time will be 2kg.
- 1kg jam sugar. (MUST be jam sugar.) Next time will be 2kg.
- Zest and juice of 1 lemon. Do I need to tell you it will be two lemons next time? Well, it will.
- 75g chopped stem ginger. Also will be more.
- 1 4cm piece fresh ginger. More again.
1. Wash and slice the rhubarb into 2cm pieces, then tip them into a bowl with with jam sugar, lemon and stem ginger. Grate over the peeled fresh ginger
2. Stir vigorously and leave for a couple of hours, coming back to stir it every so often. Now is the time to put some saucers in the freezer so you can do the jam test later on. (Although I don’t think this is strictly necessary if you use jam sugar. It’ll set.)
3. Preheat the oven if you are sterilising your jars that way. Put them in when you start cooking the rhubarb
4. Tip into a large preserving pan and bring to the boil, stirring regularly until the sugar dissolves. Continue boiling for 10 – 15 minutes until the rhubarb is collapsing.
5. Once it’s been bubbling vigorously, you can start your jam testing.
6. Once you have achieved your set, remove the pan from the heat and let it sit for a couple of minutes. Take the jars out of the oven and ladle in the jam using a jam funnel (pictured here).
Eat with toast, scones…. anything. It’s amazing. My favourite (non-savoury) jam.