A recipe for a sweet and flavourful springtime jam crafted from rhubarb and ginger, best served alongside a slice of fresh brioche.
Prep time: 15 minutes + Overnight soaking
Cook time: 45 minutes
Equipment needed: 5 Jam jars
Serving: 5 jars
Ingredients:
1.5 kg / 3lbs 5oz Trimmed Rhubarb, Leaves and ends removed
1.5kg / 3lbs 5oz White sugar
4.3 fl oz (125 ml / 8 tbsp) Lemon juice
4 cm Fresh ginger - Grated
6 Cardamom Pods, seeds removed and crushed
Method:
1. Chop rhubarb into small pieces. Layer rhubarb, sugar and lemon juice in a large nonmetallic bowl cover and leave overnight.
2. Sterilise the jam jars in the dishwasher or wash the jars with clean soapy water and place them in the oven on a baking tray heated to 100°c / 110°c fan/ 212 °F
3. Put two small plates in the freezer for testing purposes (you may not need the second plate)
4. Place the rhubarb mixture in a large pan with the grated ginger.
5. Stir over low heat for 5 minutes. Stir often until the sugar has dissolved.
6. Bring Jam to light a boil for 20 -30 minutes, stirring often.
7. Remove any scum during cooking with a slotted spoon.
8. When the jam falls from a tilted spoon, crush cardamon seeds in a pestle & mortar. Add crushed seeds to the jam.
9. Lower the heat to a gentle simmer stirring the jam for another 5 - 10 minutes.
10. Remove from heat, and place a little jam on one of the cold plates, then place back in the freezer for 30 seconds.
11. If the setting point has been reached, a skin will form on the surface and the jam will wrinkle when pushed. Simmer for longer if needed or if ready pour jam immediately into the jam jars.
Notes:
-Serving suggestions: fresh brioche
-Store jam in the fridge once opened and consume within 10 days
