Rhubarb is one of the best growers in our garden (being an arctic plant the hard frosts we get in the hills keep it very happy) and I’ve spent a lot of time refining this recipe but I’m finally happy with it. I often make up a half batch (just 2 jars) if I have some windblown stalks needing using.
It’s super quick and easy to make, not to mention, very tasty!
1kg rhubarb, washed & sliced into 2cm lengths
1kg caster sugar
zest & juice of 1 lemon
75-100g fresh ginger, finely chopped (I like a strong ginger zing)
(This makes about 4 average jars)
- Place the rhubarb, sugar, lemon juice & zest into a bowl, stir and cover and set aside for a couple of hours.
- Once all the sugar has dissolved in the rhubarb juices transfer into a preserving pan and set over a medium heat.
- Stir until the sugar has completely dissolved and then bring to the boil.
- Continue to cook until the rhubarb is really tender and it has reached setting point – this will probably take about 10-15 mins.
- Remove the pan from the heat and leave for 2-3 mins before pouring into sterilized jars. Seal immediately.
Testing for Setting Point
Put a couple of saucers in your freezer before setting the jam to heat. When ready to test, drop ½ a teaspoon of the jam onto a saucer, leave for 30 seconds and then gently push with your fingertip – if the jam ‘wrinkles’ then setting point has been reached. If not, cook for a few minutes more and test again.
Sterilising Your Jam Jars
I do this in the microwave, soak the jars in hot water and then put the still wet jars into the microwave on full power for about 1 minute (until they are dry) and then use immediately.