Rhubarb-Ginger Jam. Scott Phillips. 5 1/2 cups (1.5 l) finely chopped rhubarb, fresh or frozen; 1/2 cup (125 ml) water; 1 tsp (5 ml) Ginger, Ground; 1 1/2 cups (375 ml) granulated sugar; 1 pkg (45 g) No Cook Freezer Jam Gelling Powder; Nutrition information (per Serving) 35 Calories; 0mg Cholesterol; 0mg Sodium; 0g Protein; 0g Total Fat; 0g Fiber; 9g Carbohydrates Make this tangy rhubarb jam, that’s spiced with ginger and spread it on your toast or spice up your rhubarb crumble by adding in a bit with the fruit. Squeeze the lemons add the juice and the emply lemon shells and the root ginger and cook until the rhubarb has gone to pulp. Last month I picked up some reduced rhubarb for 38p in one shop and a bag of bramley apples for 39p elsewhere and being rather hooked on ginger of late, I decided on a really hot evening to make a batch of jam involving all three ingredients. Rhubarb and Ginger Jam. Finely grate the peeled ginger directly over the rhubarb. Serves: 50 Prep Time: 45 Minutes Cooking Time: 20 Minutes 20 Minutes. Step 3 Remove the fresh ginger bag, add the preserved ginger and boil again until the rhubarb is clear. Raised eyebrows, flat lips. Put the rhubarb and the water in a pot . Course: Dressing / Sauce . See post on Oat&Sesame’s site! finely chopped crystallized ginger. I love rhubarb and when it’s in season at a reasonable price or reduced (you know me, love a bargain) then I just have to buy it. It helps to stir the mix every so often during this resting time. I had just over 3kgs of rhubarb given to me yesterday and Im going to make the jam tomorrow. I made the ginger syrup in the evening and made the jam the following morning. To test, spoon a little jam onto one of the frozen plates then run your finger through. 1 Trim, wash and dry rhubarb, cut into 1" long pieces. Page size Letter 3x5 4x6 Text Size Small Medium Large Content Include description Include prep time, etc. Serves: System: US Metric. Recipes Easy Rhubarb Ginger jam recipe European. The recipe I use for rhubarb and ginger jam calls for 1.1kg of rhubarb to 1.1kg of sugar with the juice of a couple of lemons. Tip into a pan with the orange juice and ginger, and heat gently, stirring, until the sugar dissolves. My work-around for the not having stem ginger was making a ginger syrup. Boil briskly for 10-15 minutes until jam jells when tested. Calories: 200 kcal. Tie up the root ginger in a piece of muslin and add to the pan. 2 pounds rhubarb (about 8 cups) 2 cups sugar. Bash the fresh ginger to break the root up a bit and tie in a muslin bag. Rhubarb Curd Rhubarb and ginger jam recipe by Nickki “Something sweet something savoury” Makes approx 4 medium sized jars. Sugar, Rhubarb (43%), Stem ginger in syrup (6%) (Stem ginger (48%), Sugar, Water), Gelling agent: Fruit pectin, Acidity regulator: Citric acid, Concentrated lemon juice, Ground ginger. The owner of the B&B didn’t think it was anything special, but I sure did. Servings: 6, 4 oz jars. 1 lemon 2 cups fresh rhubarb, cut into small chunks 1 large tart apple, peeled, cored, and finely chopped ½ cup water 1 ½ cups sugar 1 cup honey 1 ½ tbs. In place of ground ginger, you can use 30g bruised root ginger, just remember to remove it before bottling the jam. Ingredients. Rhubarb, Strawberry and Ginger Jam. Which is just what you’ll get with this delicious honey rhubarb ginger jam – a perfection of rhubarb and honey with just a touch of ginger. Total Time. For more tips on canning the jam, watch our Canning Basics video. Layer the rhubarb and sugar alternately in a large bowl, adding a sprinkling of lemon juice to each layer. Drain and set aside to dry. Ways to use your rhubarb and ginger gin jam . Rhubarb, Ginger and Orange Jam. 2. Course: Main Servings: 8 jars - medium sized Prep Time: 30 minutes Cook Time: 20 minutes. My wife always complains that my jams are too sweet. Substitution . Discard ginger, return rhubarb to pan, stir, and cool for 5–10 minutes. Wipe the rhubarb and cut into 1 inch (2.5cm) pieces. It should wrinkle and have a jammy consistency. A tasty spin on rhubarb jam has just enough ginger to wake up your taste buds! Author: Emily Brees | OatandSesame. Bring to the boil then keep cooking until the mixture reaches jam setting temperature (105C). 2½ teaspoons ground ginger; Method. Cover the mixture loosely with clingfilm and leave it for around 2-3 hours so that the sugar absorbs into the juices of the rhubarb. 4-1/2 lb. 5 from 1 vote. This recipe makes 3 half-pints so you can save the taste of summer for later. Share f a e. Print; Leave a comment; write a review; x. Course: preserves Cuisine: British Keyword: Rhubarb,Strawberry and Ginger Jam Servings: 9-10 jars. 1tsp ground ginger. In a large bowl, mix the chopped rhubarb with the lemon zest and juice, ground and grated ginger, crystallised ginger and the jam sugar, coating all of the rhubarb in the mix. Maybe for her, but I knew this was one recipe I would recreate. 6lb rhubarb cut into 1inch slices. 40 mins. Put the rhubarb mixture and the ginger muslin bag in a heavy pan and boil rapidly for 15 minutes. A tasty spin on rhubarb jam has just enough ginger to wake up your taste buds! This recipe makes 3 half-pints so you can save the taste of summer for later. I got these cute little jars in IKEA and they are not expensive, only £2.50 for 4. 0.00 Mitt(s) 0 Rating(s) Prep: 2 hrs . Put the rhubarb and sugar mixture in a preserving pan. Because they are just perfect for gifting it’s always good keep some in store for your prezzie preserving. Nutrition facts: 27 calories 0 grams fat. mason jars by plunging jars, lids, and rims into a pot of boiling water. I used to think (like many others, I’m guessing) that because rhubarb was tart a lot of sugar needed to be added to anything you made with it. A look of boredom. I plan to use some of my jam to make Rhubarb Ginger Jam Cake, also from frugal feeding. Chill a saucer in the freezer, ready for checking the setting point of the jam. By Melissa Pellegrino Fine Cooking Issue 110. Sterilize four 1-pt. Cook: 20 mins. Rhubarb Ginger Jam was a breakfast highlight on a trip to Ireland. Author: Jane Sarchet. The rhubarb makes it tangy and the ginger gives it a real flavor kick. Nutritional Nutritional (per 100g). So having had a pack of rhubarb in my fridge for a few days I realised it needed using up. Rhubarb and Ginger Jam. Cook Time. Calories: 845 kcal. Ingredients. Cooking time will vary depending on how much juice the rhubarb releases. 1 hr 10 mins . Rating: 5.0 /5 ( 3 voted ) Ingredients . Apparently, the recipe is so common, she just shrugged me off and gave me a look. Keyword: rhubarb jam . Second video in the Series: Garden to jar recipes. remove the lemon shells. Place the rhubarb in a large bowl layered with the sugar, the lemon rind and juice. Jul 2, 2017 - A tasty spin on rhubarb jam has just enough ginger to wake up your taste buds! This is very easy – all you need to do is soak them in a sink full of extremely hot water, give them a good scrub then rinse, shake off excess water and place in a very low oven (100c) to dry them. Prep Time. This recipe for rhubarb and ginger gin jam will make 5 small 150ml jars. Rhubarb and Ginger Jam is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. This recipe makes 3 half-pints so you can save the taste of summer for later. 6 lb sugar. I still laugh at her response when I asked her about it. Place into a saucepan with the ginger and citric acid. 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