Ingredients:
- 1 kg rhubarb (washed, trimmed, and chopped into 2cm pieces)
- 1 kg granulated sugar
- 50g fresh ginger (peeled and finely grated or chopped)
- 2 tbsp lemon juice (freshly squeezed)
- 50g crystallized ginger (finely chopped, optional)
Equipment:
- Large, non-reactive saucepan or preserving pan
- Wooden spoon
- Sterilized jars with lids and rings (half-pint or pint jars work well)
- Small saucer or plate (for testing the set)
- Ladle or funnel (for filling jars)
Instructions:
- Macerate the Rhubarb: Combine chopped rhubarb, sugar, grated fresh ginger, lemon juice, and optional crystallized ginger in a large non-reactive bowl. Stir well, cover with a plate, and allow to sit for at least 2 hours, or up to overnight, for the sugar to dissolve and juices to release.
- Cook the Jam: Transfer the rhubarb mixture to your saucepan or preserving pan. Place over medium heat and bring to a gentle boil, stirring occasionally to prevent sticking.
- Simmer and Achieve the Set: Reduce heat and simmer the jam, stirring frequently. To test for doneness, place a small amount of jam on a chilled saucer. Let it cool slightly, then push it with your finger – if it wrinkles and holds its shape, the jam is ready. This usually takes about 20-30 minutes.
- Remove from Heat: Once the jam has reached the desired set, remove it from the heat.
- Jar and Seal: While the jam is still hot, ladle or funnel it into sterilized jars. Leave about 1/4 inch of headspace at the top of each jar. Wipe jar rims with a clean, damp cloth, place the lids on, and tighten the rings.
- Process (optional): For extended shelf life, process the jars in a boiling water bath canner for 10 minutes. If not canning, let the jars cool completely on a wire rack.
Tips:
- Rhubarb Selection: Choose younger stalks of rhubarb for vibrant pink color and better flavor.
- Ginger Intensity: Adjust the amount of fresh ginger to your taste preference.
- Spice It Up: Add a pinch of cinnamon or nutmeg for extra warmth.
- Canning Safety: If you are new to canning, carefully follow safe canning guidelines to ensure proper preservation. Check the USDA website for detailed instructions: https://nchfp.uga.edu/
Storage:
- Unopened, processed jars of jam will store in a cool, dark place for up to a year.
- Opened jars or unprocessed jars should be stored in the refrigerator and consumed within a few weeks.
Enjoy your homemade Rhubarb and Ginger Jam!
