Rhubarb Ginger Jam Recipes
RHUBARB & GINGER JAM
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 2h35m
Yield Makes 4 x 450g jars
Number Of Ingredients 5
Steps:
- 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 cling film 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.
- Pop a few saucers in the freezer. 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 - this should take about 10-15 mins.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Nutrition Facts : Calories 55 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
RHUBARB-GINGER JAM
This was printed a few summers ago in the Montreal Gazette. They had found it on epicurious.com. One of these I'm going to try rhubarb, because I've been itching to try it since I found this recipe.
Provided by Studentchef
Categories < 30 Mins
Time 25m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
- Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
- Transfer to jars, cover and chill. Keep refrigerated.
RHUBARB AND GINGER JAM
One of the most delicious jams, easy to make and popular with all the family.
Provided by Adapted from a recipe by Pamela Westland
Categories afternoon tea Breakfast jam preserves
Time 8h30m
Number Of Ingredients 4
Steps:
- Wash and trim the rhubarb and cut into 2in sticks. Weigh the fruit. Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight.
- In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb
- Take the fresh root ginger and either place it in a mortar and hit with a pestle. Or put on a chopping board and hit with a rolling pin. The ginger needs to be bruised to release the flavour.
- Turn into a pan, add the root ginger tied in a piece of muslin and bring slowly to the boil.
- Bring to a rolling boil and boil for 15 minutes.
- Remove the ginger in the muslin bag. Chop the stem ginger preserved in syrup into small pieces.
- Add the preserved ginger to the jam in the pan and boil for a further 5 minutes. By this time the rhubarb should be clear.
- Test for set using the wrinkle test.
- When the jam wrinkles use a jug or a ladle to fill the sterilised jars.
- Seal the jars and store in a cool place.
Nutrition Facts : Calories 89 kcal, Carbohydrate 23 g, Protein 0.2 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 1 mg, Fiber 0.4 g, Sugar 22 g, UnsaturatedFat 0.03 g, ServingSize 1 serving
RHUBARB GINGER JAM
A spin on rhubarb jam. Just enough ginger to wake up your taste buds!
Provided by Can_It_Rachael
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h15m
Yield 15
Number Of Ingredients 5
Steps:
- Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g
RHUBARB-GINGER JAM
Categories Condiment/Spread Fruit Ginger Quick & Easy Low Sodium Summer Rhubarb Bon Appétit
Yield Makes 1 1/2 Cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled.
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- Combine rhubarb* water and Ginger in saucepan. Bring to a boil and simmer uncovered until tender (about 5 minutes). Chill.
- Place cooked, chilled rhubarb in large mixing bowl. Gently stir in sugar and allow to stand for 15 minutes.
- Slowly sprinkle Garden Fare No Cook Freezer Jam gelling powder a little at a time onto rhubarb mixture while stirring for 3 minutes.
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- Thinly slice the rhubarb. The quickest and easiest method is to use the slicing blade on a food processor.
- Using a 4-quart sauce pan, combine the sliced rhubarb, water, lemon juice, and vanilla bean (if using). Heat over medium high heat while stirring continuously to prevent burning until the rhubarb completely breaks down. Add additional water, if needed, as it will evaporate during the cooking process and help soften the rhubarb. This should take about 10 minutes.
- While the rhubarb is cooking, combine the sugar and pectin. Once the rhubarb is done, add the sugar and pectin mixture and bring to a boil over medium high heat while stirring continuously. Be very careful as it can bubble but it shouldn't foam. Cook only long enough to dissolve the sugar which should take just a few minutes and then remove from heat.
- Transfer to clean glass jars. Jam will gel as it cools. Either store in refrigerator or process in a water bath canning set up while the jam is hot. Refrigerated jam should last 2-3 weeks whereas water bath canned jam should last at least one year.
RHUBARB & GINGER JAM - NO PECTIN RECIPE! | FAB FOOD 4 ALL
From fabfood4all.co.uk
Estimated Reading Time 4 mins
- Cover with a plate and set aside for 2 – 3 hrs to allow the rhubarb juices to start flowing and ginger flavour develop.
- Transfer to a pan and heat gently whilst stirring with a wooden spoon until the sugar dissolves. (You’ll notice there will no longer be any scratching sounds from the sugar).
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Estimated Reading Time 8 mins
- Put 2 or 3 small saucers in the freezer; they'll be used to quickly cool teaspoons of jam to find when the setting point has been reached.
- Put 4 washed, rinsed and drained jars and lids on a baking tray and place in an oven at its lowest setting. Turn off the oven when the jars are hot, but leave them inside until you're ready to pot the finished jam.
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- Mix together the gin soaked rhubarb, fresh rhubarb, orange juice and zest, ginger and sugar in a large bowl
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- Cut the rhubarb and strawberries into pieces and place in a large bowl along with the lemon juice and sugar.
- When ready to make the jam put the jars in a medium oven for 10-15 minutes to sterilise them. Be careful taking them out of the oven they will be very hot. Use kitchen tongs to handle them.
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Estimated Reading Time 3 mins
- Peel one piece of ginger root and slice it into 1/2 " pieces. Place the ginger, one cup sugar, and one cup water into a small saucepan. Reserve the second piece of ginger.
- Bring the sugar, ginger water mixture to a boil over medium high heat being careful not to let it burn. Reduce the heat and simmer on low until thick and syrupy. Store in a covered bowl for at least two hours, preferable overnight.
- Remove the ginger slices from the syrup and discard, or use for something else calling for candied ginger.
- Pour the ginger syrup into a large, deep, heavy bottomed pot. Add the rhubarb, sugar, and lemon juice to the pot. Peel the second piece of ginger and great it into the rhubarb mixture. You can use as little or as much as you like. I really wanted to taste the ginger.
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- Put the rhubarb and ginger root (if using) in a bowl, and pour the sugar over. Cover and leave overnight. The sugar will draw out the juice from the rhubarb making a pink syrup.
- Sterilize& warm clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM 1.
- If using raw ginger, remove from the bowl. Transfer the rhubarb and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. This will take 5-10 minutes. It is important to simmer to dissolve the sugar. This will prevent the jam from crystallising at a later stage. The pieces of fruit will still be whole for now.
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- Mix the rhubarb and apple pieces. Layer in the wide dish with the sugar, cover tightly with plastic wrap and leave in a cool, dark place for about 18-24 hours. The dish should have sides about 2" high.
- After the fruit has "marinated" and the sugar has turned to liquid, remove the plastic wrap. Using a colander, drain the liquid into a medium-sized pot. Press the fruit with the back of a spoon or a spatula to extract as much juice as possible and set the colander with the fruit aside. Be sure to put a plate or the wide dish under the colander as liquid will continue to seep out of the fruit as it sits.
- Wrap the chopped ginger in cheesecloth and tie it, making a "teabag" for the ginger, so that it can steep in the liquid, and later the liquid and fruit. Add the ginger teabag to the liquid and bring the liquid to a rolling boil. Continue boiling the liquid for 5 minutes, stirring occasionally to fully immerse the ginger teabag and to move it around.
- After 5 minutes, add the pieces of fruit to the pot, bring the mixture back up to a simmer, and continue simmering the mixture for about 20 minutes, stirring at least several times to break up the rhubarb.
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