Orange Rhubarb and Ginger Jam

Scrumptious Orange Rhubarb and Ginger Jam Recipe

If you’re looking to jazz up your morning toast or add a zingy touch to your desserts, this Orange Rhubarb and Ginger Jam is the perfect way to do it. With its vibrant flavour profile and delightful texture, it’s bound to become a staple in your pantry. Plus, it’s a fantastic way to use up that rhubarb you’ve been growing!

Ingredients:

• 900g rhubarb, chopped into small pieces
• 1kg sugar
• 1 orange, juiced and zested
• 1 tsp ground ginger

Method:

1. Prepare the Rhubarb: Start by chopping your rhubarb into small, even pieces. This ensures it cooks down properly and makes for a smoother jam.
2. Mix and Rest: In a large mixing bowl, combine the chopped rhubarb with the sugar. Give it a good stir, then let it sit for a couple of hours or overnight if you can. This step draws out the juices from the rhubarb and intensifies the flavour.
3. Cook the Jam: Transfer the rhubarb and sugar mixture to a large, heavy-bottomed saucepan. Heat it gently over medium heat, stirring frequently, until the sugar has dissolved. Once dissolved, bring the mixture to a boil. Keep stirring occasionally to prevent it from sticking.
4. Add Flavours: After about 10-15 minutes of boiling, add the orange juice, zest, and ground ginger to the saucepan. Continue cooking and stirring until the mixture thickens to a jammy consistency, which usually takes around 20-30 minutes.
5. Check for Setting Point: To test if your jam is ready, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through the jam; if it wrinkles and holds its shape, it’s set. Alternatively, if you have a thermometer, measure the temperature of the jam. It should reach 105°C. If it hasn’t reached the setting point, keep boiling and testing every few minutes.
6. Jar It Up: Once the jam has reached the right consistency, carefully ladle it into sterilised jars while still hot. I choose to water bath can my jam, which means placing the jars in a boiling water bath for 10 minutes to ensure a proper seal and extend shelf life. After processing, let the jars cool completely at room temperature.
7. Store and Enjoy: Store your homemade jam in a cool, dark place. It should keep for several months. Enjoy it on toast, scones, or as a sweet topping for your favourite desserts.

This Orange Rhubarb and Ginger Jam is a scrumptious way to preserve the bounty of your allotment. Give it a go and savour the taste of your home-grown produce all year round!