Rhubarb & Ginger Jam

This rhubarb and ginger jam is so darn good, and actually tastes like the fruit it came from. It’s adapted from the Ballymaloe Cookery Course (solid cookbook, would highly recommend). It’s sweet, warming, and outrageously good on a hot, buttered crumpet.

Plus, rhubarb and ginger? Absolute power couple. And since I’m not big on sweet stuff, one jar gets me through the whole year ‘til rhubarb season swings back round. It’s the preserve equivalent of batch cooking.

Rhubarb & Ginger Jam Recipe

Difficulty - Easy

Time: 30 mins plus marination time (at least 6 hours)

Ingredients:

• 700g rhubarb

• 700g golden caster sugar

• Zest & juice of 1 lemon

• 40g fresh ginger (I don't peel mine as you fish it out at the end)

Method:

1. Chop the rhubarb into 2.5 cm slices. Sling it in a bowl with the sugar, lemon juice, and zest. Give it a stir and leave it overnight (or at least 6 hours if you’re impatient).

2. Slice the ginger lengthways (0.5 cm thick) and then bash it.

3. In a big pan, dump the rhubarb mix and the bruised ginger. Stir it on low heat till the sugar dissolves, then crank it up and boil rapidly for 10 mins or until it sets.

4. Fish out the ginger, pour into sterilised jars while it’s hot, and seal.
   

I don't even have a sweet tooth and I can't stop eating this with a buttered crumpet.