Description
Jamie Oliver’s Rhubarb and Ginger Jam offers a perfect balance of tartness and warmth, blending seasonal rhubarb with spicy ginger. Homemade spread lovers will savor this simple yet elegant preserve that brings British countryside charm to morning toast or afternoon scones.
Ingredients
Scale
Fruits and Vegetable Base:
- 1 kg (2.2 pounds) rhubarb, trimmed
- 1 Lemon, zest, and juice
Sweeteners:
- 1 kg (2.2 pounds) jam sugar (with added pectin)
Flavor Enhancers:
- 50 grams (1.8 ounces) stem or crystallized ginger, finely chopped
- 4 centimeters (1.6 inches) fresh ginger, peeled
Instructions
- Thoroughly rinse rhubarb stalks under cool water, then slice into precise 0.8-inch (2 cm) segments, depositing them into a spacious mixing vessel.
- Incorporate jam sugar, freshly grated lemon zest, extracted lemon juice, and finely chopped stem ginger into the rhubarb. Gently grate additional fresh ginger directly over the mixture, ensuring comprehensive integration of ingredients.
- Drape the bowl with loosely fitted plastic wrap, allowing the mixture to macerate for approximately 120 minutes. During this resting period, periodically stir the contents to facilitate sugar dissolution and flavor melding.
- Transfer the macerated rhubarb and sugar composition into a substantial cooking pot. Apply medium heat, stirring consistently until sugar completely dissolves and transforms into a liquid state.
- Elevate the temperature, bringing the mixture to a vigorous boil. Continuously monitor and stir, allowing the rhubarb to soften and the liquid to gradually thicken. This transformation typically requires 10-15 minutes of careful cooking.
- Perform the jam readiness test by depositing a small quantity onto a pre-chilled plate. Allow 30 seconds to pass, then gently nudge the sample with your fingertip. A wrinkled surface indicates perfect consistency; if no wrinkling occurs, continue cooking briefly.
- Remove the pot from heat source and permit the jam to rest for 2-3 minutes. Carefully decant the molten preserve into thoroughly sanitized glass jars, ensuring secure sealing and clear labeling.
Notes
- Sugar works magic by drawing out rhubarb’s natural moisture, creating a luscious jam base.
- Ginger’s warmth adds a delightful spicy kick that dances perfectly with rhubarb’s tartness.
- Slow sugar dissolution during resting transforms ingredients into a flavor-packed mixture.
- Pectin-rich jam sugar ensures smooth, spreadable consistency without endless stirring.
- Bright lemon zest cuts through sweetness while preserving the jam’s vibrant ruby color.
- Watch the pot carefully as cooking times shift depending on your stovetop’s unique heat.
- Conduct a quick plate test to guarantee perfect jam setting without risking burnt edges.
- Sterilized jars protect your precious preserve from unwanted bacterial guests.
- Refrigerate after opening and enjoy within 6 months for maximum flavor and freshness.
- Slather generously on morning toast or pair with scones for a delectable breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Breakfast, Desserts
- Method: Simmering
- Cuisine: uk
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 60 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg