My brother and sister-in-law very kindly gave me a load of their home grown rhubarb from their allotment and, because it wasn't totally ripe, so not useful for crumbles, I decided to make some jam with it. I had a look online, and it did seem that ginger was a good match for the acidity and stringy texture of the rhubarb. I photographed each stage of the process, as I thought it would be cool to do a pictorial method. I'm not sure about measurements, but, with many things in cookery, it does depend on your tastes, so, do just that, taste as you go along, and add more sugar, less ginger, more lemon etc. depending on whether you want it sweeter, hotter, sourer.
Ingredients & equipment:
- Rhubarb
- Lemon
- Fresh ginger
- Sugar
- Water
- Pan
- Sterilised jar(s)
Method:
Ingredients ready to go... Grate, chop, sprinkle, mix, meld.
Add a
small amount of water, Pour into sterilised jars, leave to
low heat, mix. cool. Yum yum yum.
Depending on the amount of sugar you put in, this jam is perfect for both sweet and savoury dishes, so use it for Victoria sponges, as a chutney for cheese, on bread / croissants, or, why not just eat it straight out of the jar Nigella-style? It is
that good!
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