I bought a load of rhubarb (2lb, to be precise) cheaply from the farmers' market last week, with no real idea what I might do with it. Since I haven't yet come up with anything more inventive, I decided to make jam.
All the recipes I found called for fresh ginger along with crystallised, but since all I had was the end of a bag of crystallised jam and some ground ginger, I improvised. Here's my recipe:
2lb rhubarb, chopped into approx 1 inch chunks
1lb 12oz sugar (I don't like my jam too sweet, most recipes call for equal quantities fruit and sugar)
125g crystallised ginger, chopped into smaller chunks (usually in the dried fruit/baking section of the supermarket, and in health food shops)
1tbsp ground ginger (I guess about 25g fresh, grated or chopped and in a muslin bag, would have the same effect)
500ml of water
Juice of 2 lemons
1) Stick a plate in the freezer, sterilise jars (wash, pop into over at 125 celsius for 10 mins, then turn off oven and leave there until you need them)
2) Bring rhubarb, lemons, ginger and water to the boil, simmer for 10-15 mins till rhubarb is tender
3) Add sugar, turn up heat to max
4) Boil as vigorously as you can for 10-15 mins
5) Test jam on cold plate (put a teaspoonful on plate, put in fridge for a few minutes, if jam wrinkles when pushed with a finger, it's ready. If not, boil for 5 more mins and try again)
6) Ladle into jars, seal, label when cool
Job done. I can't verify for how well it will set (I got bored of boiling it after 20 minutes, and it was beginning to get a bit of a skin at that stage), but it tastes absolutely gorgeous. I'd add more photos, but to be honest all there is to see is a line of three jars...
I've had a bit of a bake-fest today. As well as the jam, I made:
1) 1 loaf white bread
2) 6 barleycorn rolls (Doves Organic flour, has flaxseed and barley and things in. V good)
3) 18 spiced biscuits (Rachel Allen's Bake, fabulous book, can't recommend it enough, use it for everything)
4) 1 loaf gluten free bread for Adam's colleague, who apparently was impressed enough with the last one I made (I have no idea why, it looked supremely unappetising to me) to want more
4) Shortbread oatmeal vanilla biscuits (also Rachel's)
All the recipes I found called for fresh ginger along with crystallised, but since all I had was the end of a bag of crystallised jam and some ground ginger, I improvised. Here's my recipe:
2lb rhubarb, chopped into approx 1 inch chunks
1lb 12oz sugar (I don't like my jam too sweet, most recipes call for equal quantities fruit and sugar)
125g crystallised ginger, chopped into smaller chunks (usually in the dried fruit/baking section of the supermarket, and in health food shops)
1tbsp ground ginger (I guess about 25g fresh, grated or chopped and in a muslin bag, would have the same effect)
500ml of water
Juice of 2 lemons
1) Stick a plate in the freezer, sterilise jars (wash, pop into over at 125 celsius for 10 mins, then turn off oven and leave there until you need them)
2) Bring rhubarb, lemons, ginger and water to the boil, simmer for 10-15 mins till rhubarb is tender
3) Add sugar, turn up heat to max
4) Boil as vigorously as you can for 10-15 mins
5) Test jam on cold plate (put a teaspoonful on plate, put in fridge for a few minutes, if jam wrinkles when pushed with a finger, it's ready. If not, boil for 5 more mins and try again)
6) Ladle into jars, seal, label when cool
Job done. I can't verify for how well it will set (I got bored of boiling it after 20 minutes, and it was beginning to get a bit of a skin at that stage), but it tastes absolutely gorgeous. I'd add more photos, but to be honest all there is to see is a line of three jars...
I've had a bit of a bake-fest today. As well as the jam, I made:
1) 1 loaf white bread
2) 6 barleycorn rolls (Doves Organic flour, has flaxseed and barley and things in. V good)
3) 18 spiced biscuits (Rachel Allen's Bake, fabulous book, can't recommend it enough, use it for everything)
4) 1 loaf gluten free bread for Adam's colleague, who apparently was impressed enough with the last one I made (I have no idea why, it looked supremely unappetising to me) to want more
4) Shortbread oatmeal vanilla biscuits (also Rachel's)
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