Add the rhubarb and jam sugar into a large plastic bowl along with the zest and juice of the lemon chopped ginger. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. You can pick fruit yourself or buy it when it’s in season (when  it’s at its tastiest and cheapest), and either make a jam there and then, or freeze the fruit ready for another time. Keyword: rhubarb jam . Your jam will need to reach 103 to 105℃ for it to set, but to save you fiddling around with thermometers have a go at ‘the wrinkle method’: a top tip for checking if your jam is ready. Boil briskly for 10-15 minutes until jam jells when tested. With floral overtones, a pink hue and natural tartness it’s delicious. I meant to make half of the original recipe but apparently forgot that halfway through the ingredient list. Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways. Calories: 200 kcal. Can be frozen at this point. Rhubarb Jam Recipe Jamie Oliver. 20 mins. Do not discard the white part because it is the sweetest. If the jam wrinkles the setting point has been reached. Being very careful, remove the jars and lids from the oven with gloves or tongs, fish out and dry off your rubber seals, and you’re good to go. Don’t be tempted to stir too much, it will reduce the temperature, so stand back, enjoy the steam and the smells and leave it to do its thing. You don’t need fancy equipment to learn how to make jam, just a couple of ingredients and a few nifty tips. Cover rhubarb with sugar and allow to stand over night. So, if you’ve got a few empty jars and an hour to spare, gather a glut of your favourite fruit and get jamming! Wax-paper seals were traditionally used to top preserves, but aren’t necessary if you have sterilised your jars properly as the lid will act as a sufficient seal. Jamie’s recipe for incredible homemade strawberry jam is super-simple and will give you a delicious, soft set, sweet and sticky jam. Adding fresh ginger and rolled oats makes the best crumble mix ever. At last I made the Rhubarb Ginger Jam from Christopher Kimball's The Yellow Farmhouse Cookbook. Stir until the sugar has completely dissolved, and bring to the boil. Place your pan onto a medium to high heat and leave to simmer for approximately 5 minutes. Fruits like blackberries, blueberries and strawberries are quite low in natural pectin, so will need a little help along the way, which is why in Jamie’s strawberry jam recipe he uses jam, or ‘high pectin’ sugar. Servings: 6, 4 oz jars. Place into a saucepan with the ginger and citric acid. Gently push the jam with your finger and if the jam wrinkles slightly, it will set when cool. Place the rhubarb and sugar go into the pan, add the ginger root … Add the rhubarb to the prepared dish. Good Food Deal Get £10 off a Cooks Professional stand mixer. I let them dry on a clean tea towel. https://realfood.tesco.com/recipes/rhubarb-and-ginger-jam.html It’s a simple pleasure that makes the most of seasonal fruit so that it can be enjoyed for months to come. We are often asked for our recipe by student who come on the course, so here is the jam recipe for all to enjoy. Step 1 Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. 5 from 1 vote. 2 hrs. Cooking time will vary depending on how much juice the rhubarb releases. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. Recipe from Good Food magazine, February 2011. Cook Time. Check out these rhubarb recipes! https://www.delish.com/cooking/recipe-ideas/a27059524/rhubarb-jam-recipe Fruity preserves are a staple at British fêtes and food markets, and around the world many countries have their own twists and traditions on preserving fruits. Keep a close eye on the mixture as it simmers. Store in a cool dry place and enjoy dropped into pastry cases to make rainbow jam tarts, spread onto crumbly scones, layered between sponge cakes or dolloped in a bowl of steamy porridge. You may need to stir the mixture occasionally to encourage this process along. 1 Trim, wash and dry rhubarb, cut into 1" long pieces. PIN IT! If you have a good dish washer with a very hot cycle you can sterilise jars that way,  otherwise wash your jars and lids (removing any rubber seals) and place them on a baking tray in the oven at 100℃/225℉/gas ¼ for 30 minutes until dry. 5 things to do with strawberries: Jamie Oliver, How to get kids eating vegetables: Gennaro Contaldo, How to break down a chicken: Jamie Oliver, How to make perfect scrambled eggs: Jamie Oliver, Strawberries and gooseberries: June – July, Blueberries and raspberries: July – September, Blackberries, loganberries and greengages: August – September. Put the rhubarb in a large pan in layers with the sugar and let rest over night. Jamie proves how versatile rhubarb can be with a super, speedy rhubarb tool, followed by hot and sour rhubarb with crispy pork and noodles. It’s a very simple recipe. MAKING THE JAM To make the jam, all the prepared ingredients are added to the saucepan: the washed and chopped rhubarb, peeled, cored and chopped apple, sugar, the juice of an orange and a lemon and three balls of stem ginger chopped … https://www.christinascucina.com/easiest-rhubarb-jam-recipe Wash the rhubarb under cold running water and slice into 2cm pieces. Bring to a boil. When boiled pectin is released from the fruit in your jam. Cuisine: American . Place over medium-high heat and bring to a boil; cook … If your jars have rubber seals, boil them in a saucepan of water while the jars are in the dishwasher or oven. To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it … To help you out, Jamie’s gardener, Pete Wrapson,  has created a list of the best jam-making fruits and their seasonality here in the UK: Fruit that is slightly underripe will make better jam than softer, sweeter, overripe fruit as it has a higher acidity which lends itself better to the process. Recipe Rhubarb Jam with Lime and Ginger. In place of ground ginger, you can use 30g bruised root ginger, just remember to remove it before bottling the jam. Halve the vanilla pod lengthways, scrape out the seeds and toss with the rhubarb, sugar and cornflour. For super-sweet fruits, a splash of alcohol can give an amazing twang and help balance flavours beautifully. With a potato masher or fork, mush the sugar, fruit and any added flavours together into a lumpy pulp. Total Time. Print. Prep Time. 2 Mix sugar and ginger together, sprinkle over the rhubarb. Course: Dressing / Sauce . Reduce heat to medium and simmer until jam … Rhubarb & Ginger Jam. Bring to boil. For more tips on canning the jam, watch our Canning Basics video. This part is important as it will mean your jars are free from any nasty bacteria that will cause you jam to mould and go to waste. If it doesn’t, leave on the heat for a few more minutes and repeat until wrinkles appear. Cut the leaves off (obviously) and cut the rhubarb into thin bits, depending on how thick they are. Jam making is not just for experts. But if you don’t have one, just use the largest (widest) saucepan you can find. Turn off the heat and skim any strange looking foam from the top of the jam and throw away. Stir over medium-high heat until sugar dissolves. Next, is a rhubarb and ginger soufflé with cold custard. I washed them first, then boiled the lids and baked the jars at 350˚ for ten minutes each. This recipe from Jamie Oliver's cookbook Jamie at Home is a classic rhubarb crumble recipe with a twist. While your jars are sterilising (see above), wash your fruit and add to a large pan with the sugar. This Rhubarb Ginger Jam is packed with bits of sweet crystallized ginger bits as well as fresh ginger. To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. By Melissa Pellegrino Fine Cooking Issue 110. It's an absolutely delicious combination of flavors and really nice served with thick Jersey cream or cold custard Once filled, secure tightly with a lid, leave to cool and label them up with homemade labels. Ingredients. If not, continue to cook for a further couple of minutes and test again. Preparation. Pop a few saucers in the freezer. A step by step guide to making Rhubarb and Ginger Jam: The night before you want to make the jam, layer the rhubarb, root ginger and sugar in a bowl. Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. 2 hrs 20 mins . To make the crumble, cube the butter, then toss with the flour. This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger. Preserving pans are big and wide giving the largest possible surface area, allowing for faster water evaporation and a more concentrated flavour to your jam. For super-sweet fruits, a splash of alcohol can give an amazing twang and help balance flavours beautifully. Rhubarb Ginger Jam. Think cold butter, warm toast and lashing of lovely rhubarb jam. Remove the chillies (if you have not already done so), pour into clean warm sterilised jars … 4-1/2 lb. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins. Place in a large non metallic bowl. It’s important that you fill your jars with jam while they’re still hot, so plan ahead to make sure you’re ready. The next morning most of the sugar will have turned to liquid. Stir in 6 Tablespoons of pectin powder, and stir until fully mixed. Taste the jam whilst cooking and add more ginger, or remove the chillies, if desired. Step 1 In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Pectin naturally occurs in lots of fruit, usually in the pips, cores and skins, and is what will make your jam set. Not too sweet, nicely sour and lusciously thick. Yield: Yields about 7 cups. Cover the pan, and cook on a low simmer for about 3 minutes (the rhubarb should be tender when done). A vanilla pod or slug of balsamic vinegar is delicious with strawberries, rosemary works a treat with peaches, star anise or cinnamon with plums, or pimp up your rhubarb with chopped stem ginger. Method. Begin with washing the rhubarb thoroughly with running water and slice into 2cm lengths. It's what Jamie Oliver says to do, and I trust him. 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