Better Than Shop Bought: Homemade Rhubarb and Ginger Jam

Rhubarb & Ginger Jam Sweet, sharp and full of flavour, this homemade rhubarb and ginger jam is a lovely way to use fresh or frozen rhubarb. The ginger adds a gentle warmth and you can make it as mild or punchy as you like. Perfect on toast, scones, pancakes, porridge, rice pudding or stirred through yoghurt. Video Chapters 00:00 Rhubarb & Ginger Jam Introduction 00:23 Adding the Rhubarb, Sugar and Lemon 01:02 Why Rest the Rhubarb and Sugar 01:27 Cooking the Rhubarb Jam 01:57 Adding Crystallised Ginger 02:19 Boiling the Jam and Preparing the Set Test 02:46 Testing the Jam for Setting Point 03:49 Filling the Sterilised Jars 04:26 Storage, Serving Ideas and Final Result Rhubarb & Ginger Jam Timings Prep: 15 minutes Rest: 30 to 60 minutes, or overnight Cook: 20 to 30 minutes Total: Approx. 1 hour, plus optional overnight resting Servings Makes: Approx. 4 to 5 x 450 to 500 g jars Equipment Equipment: Sterilised jam jars, large saucepan or preserving pan, cold plate for testing Ingredients For the Jam • 1 kg / 2 lb 3 oz rhubarb, fresh or frozen, chopped • 1 kg / 2 lb 3 oz granulated sugar • Juice of 1 lemon • 75 g / 2½ oz crystallised ginger, finely chopped, optional Ginger Alternatives • 1 to 2 tsp ground ginger, to taste or • 1 to 2 tbsp finely grated fresh ginger, to taste Method 01. Place the rhubarb, sugar and lemon juice into a large bowl or saucepan. Mix well, then leave for 30 to 60 minutes, or overnight if you have time. 02. Before cooking, place a small plate in the freezer. This will be used later to test if the jam has set. 03. Put the rhubarb mixture into a large saucepan or preserving pan. Heat gently, stirring often, until the sugar has fully dissolved. 04. Add the crystallised ginger, ground ginger or fresh ginger, depending on which one you are using. 05. Bring the mixture to a rolling boil and cook for about 20 minutes. Keep an eye on it and stir often so it does not catch on the bottom of the pan. 06. To test the jam, spoon a little onto the cold plate and leave it for 30 to 60 seconds. Push it gently with your finger. If it wrinkles, it is ready. 07. If it does not wrinkle, boil for a few more minutes and test again on a cold plate. 08. Carefully pour the hot jam into hot, sterilised jars. Seal while hot and leave to cool completely. Helpful Tips • Fresh or frozen rhubarb both work well. If using frozen rhubarb, include any juices that come out as it softens. • Start with 1 tbsp fresh ginger or 1 tsp ground ginger if you prefer a milder flavour. • Fresh ginger can be finely grated and left in the jam, or simmered in a larger piece and removed before jarring. • For a smoother jam, grate the fresh ginger very finely. • For extra punch, leave the grated fresh ginger in the jam. • If using a thermometer, jam usually reaches setting point at around 105°C. Storage • Store unopened jars in a cool, dark place. • Once opened, keep in the fridge and use within a few weeks. • If any jar does not seal properly, store it in the fridge and use it first. Any Questions? If you have any questions about the recipe, pop them in the comments and I’ll do my best to help. Like, Comment and Share If you enjoyed this Rhubarb & Ginger Jam, please give the video a like, leave a comment, and share it with someone who loves homemade jam. Subscribe For more cakes, bakes, family recipes and homemade preserves, subscribe to my channel here:    / @scrummytv   Hashtags #RhubarbJam #HomemadeJam #GingerJam