I just couldn’t resist the bundles of rhubarb in the supermarket this weekend – they were so deliciously pink, better than I’ve ever seen. So I bought 4 bunches. It was taking up so much space in the kitchen there was only thing for it – go all domestic goddess-like and whip up a big batch of rhubarb and ginger jam.
Today’s recipe was cobbled together from a couple of different sources, something I often do to make sure I’m getting all the right tips! To my left I had my trusty Silver Spoon Cookbook (aka the Italian Food Bible) and to my right I had Nigella on the iPad.
Rhubarb and Ginger Jam:
Ingredients: 2 kilos trimmed and chopped rhubarb, 1 kilo Demerara or caster sugar, 50g grated ginger, zest of lemon (and the juice too, if you like it tart).
Keep it at a brisk bubble for half an hour or so, stirring frequently. Add the zest of lemon when you think it’s nearly ready. Then test to see if it’s set. Here’s how in case you don’t know.
Meanwhile sterilise your jars (around 8-10 decent sized jars should do) with boiling water, and dry them on a tray in a hot oven for 10 minutes.
Once the jam is at setting point, pour the still-hot jam into the jars using a jug or ladle. Cut out circles of greaseproof paper and pop on top (before cooling). Then cool overnight and pop the lids on in the morning.
Now we’re jammin!