Time to Preserve
I think it is safe to say we have become obsessed with jam over the years. Not just the making, but the eating of it at every opportunity.
I think it is safe to say we have become obsessed with jam over the years. Not just the making, but the eating of it at every opportunity. As with all jam making, it is ultimately the quality of your fruit that will define the flavour you capture in the jar.
1 kg best-quality rhubarb
1 kg golden granulated sugar
The zest and juice of one lemon
50g of stem or crystalised ginger finely chopped
4cm piece of ginger, peeled
Makes 6x330ml jars.
Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
Stir the mixture thoroughly, cover loosely with a board and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point of –104.5°C (220.1°F). This should take about 10-15 mins. Stir once or twice, but not too much as stirring cools the pot. Spoon a bit on to the chilled plate and see if it wrinkles when you push a finger through. If not, return to the heat with 50 ml more lemon juice for 10 minutes. Repeat until you have the set. Cool for 10 minutes then pot into hot jars using a jug or funnel. Seal mmediately. Label and eat within 18 months.