Description
Jamie Oliver’s Rhubarb and Ginger Jam is a homemade jam made from fresh rhubarb, ginger, and sugar. The combination of these ingredients results in a tangy and spicy jam that’s perfect for spreading, baking, or adding a unique twist to dishes.
Ingredients
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- 1kg rhubarb, chopped into 1-inch pieces
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- 1kg granulated sugar
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- 1 lemon, juiced
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- 1–2 tablespoons fresh ginger, finely grated (adjust to taste)
Instructions
Rinse the rhubarb stalks well and chop them into 1-inch pieces. Place them in a large bowl with the sugar and lemon juice. Stir well to coat the rhubarb, cover the bowl, and let it sit for at least 1 hour or overnight in the refrigerator. This process helps to release the juices.
Transfer the rhubarb mixture to a large, heavy-bottomed saucepan. Add the grated ginger, adjusting the amount based on how strong you want the ginger flavor to be. Bring the mixture to a gentle boil over medium heat, stirring frequently until the sugar is dissolved.
Once the mixture starts boiling, reduce the heat to a simmer and cook for about 30-40 minutes, stirring occasionally. Skim off any foam that forms on the surface. The jam is ready when it reaches a thick consistency and the rhubarb is soft and broken down.
To check if the jam has set, place a small plate in the freezer for a few minutes. Spoon a bit of hot jam onto the cold plate and let it sit for a minute. If the jam wrinkles slightly when you push it with your finger, it’s ready. If not, continue cooking for a few more minutes and test again.
Once the jam has reached the desired consistency, carefully ladle it into sterilized jars, leaving a small space at the top. Seal the jars tightly and let them cool. The jam will continue to thicken as it cools.