Rhubarb & ginger jam

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• clootiedumplin

  2011-03-02 11:22:25.95066

  clootiedumplin rated and commented on this recipe

  

  This is definately 5 star jam. I added 6cm ginger instead of just 4cm. It gave it a bit more "tingle" and was perfect with the Buttermilk scones.....so yummy

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• sully

  2011-05-08 20:46:20.191524

  sully rated and commented on this recipe

  

  This is a fantastic jam. Made it yesterday and it was my first time making jam and was delighted with the results. Just had it on homemade Rustic French bread and was just delious. Just wondering how long should this jam hold for...because I am the only one who will eat it and I halved the recipe and have 2 jars and don't want it to go to waste....

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• kimmcb

  2011-05-08 22:06:03.814944

  kimmcb rated and commented on this recipe

  

  Really easy recipe and very, very tasty indeed - very impressed as this is my first attempt at jam. I used the smallest of the jars sold by Lakeland (227g?) and this recipe filled seven and a half jars. I will definately make this again, and won't be digging out the rhubarb on the allotment after all!

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• joseebell

  2011-05-14 17:49:45.543564

  joseebell rated and commented on this recipe

  

  this was my 1st time making jam, turned out great, every 1 loved it, will definatly make it again, well worth 5 stars

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• kazzle

  2011-05-14 19:08:24.288852

  kazzle rated and commented on this recipe

  

  so easy to make - would use a little more ginger next time though as I like a little more zing.

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• kittykat

  2011-05-20 18:15:29.625145

  kittykat rated and commented on this recipe

  

  Great recipe, very easy to make. Seemed too dry at first, but stick with it, after 2 hours of standing, the juice really starts to come out of the rhubarb. Like clootiedumplin and kazzle, I think it would benefit from a little more ginger.

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• AmynDaz

  2011-06-08 09:17:47.997035

  AmynDaz rated and commented on this recipe

  

  I cannot fault this recipe. My first attempt at making jam - followed the recipe and checked the 'set' every few mins after the recommended time - left me with a lovely thick tasty jam. I did take on board some previous comments about additional root ginger as I do like to taste the ginger in my recipes. Lovely - can't wait to try and make some other jams now!

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• debojohn

  2011-11-24 09:29:32.311207

  debojohn commented on this recipe

  Very easy to make and really tasty

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• debojohn

  2011-11-24 09:30:05.872699

  debojohn rated this recipe

  

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• natsjones

  2012-01-09 00:31:13.426386

  natsjones rated and commented on this recipe

  

  my first attempt at making jam and it came out amazing, very happy!! easy to do and will be making it again with out a doubt!!

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• rebecca

  2012-03-05 15:14:52.038649

  rebecca rated and commented on this recipe

  

  Very easy and tasty I added more ginger as recommended by other people.

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• Bunnieface

  2012-05-18 15:37:45.143516

  Bunnieface commented on this recipe

  Lovely jam, next time I'll add a little more ginger just to givve it a bit more zing. Lovely on hot buttered toast for breakfast.

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• cinder ella

  2012-05-26 14:37:57.575617

  cinder ella commented on this recipe

  Thank you for such a great recipe; these were my adjustments to yours. Used homegrown rhubarb (not forced), cut into 5x5mm strips and these into 10mm lengths. Steeped overnight. Jam was delicious, wonder if I sacrificed the colour a little

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• cinder ella

  2012-05-26 14:39:02.16437

  cinder ella rated this recipe

  

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• Amanda

  2012-06-10 18:19:09.881489

  Amanda commented on this recipe

  2nd year running for this recipe and perfect for my homegrown rhubarb. I miss out the 4cm root ginger and put in more stem ginger. 5 stars

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• Amanda

  2012-06-10 18:20:17.348333

  Amanda rated and commented on this recipe

  

  2nd year running for this recipe and perfect for my homegrown rhubarb. I miss out the 4cm root ginger and put in more stem ginger. 5 stars - woops missed off the stars before!

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• Chaton

  2012-06-22 08:46:33.217395

  Chaton rated and commented on this recipe

  

  I was never very fond of rhubarb jam until I tried this recipes!!! Absolutely delecious!! I have made it twice, the first time I put in 70g of stem ginger and the second time I followed the recipe as I didn't have enough ginger!!! I like both.

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• Daisy Darling

  2012-07-03 22:36:21.100256

  Daisy Darling rated and commented on this recipe

  

  I came across this recipe and just had to make it, i did put in more ginger than stated, it is so simple, i left the sugar and rhubarb to soak over night, and once the sugar had melted it took only a few minuets to get to setting point, my Mother-in-law who is 97 loves anything with ginger so i will be making her a few pots. Please try this recipe you will not regret it. when i next make ginger cake i shall slice it open and spread this jam in the middle, just like a victoria sandwich, yum yum yum.

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• Nicola

  2012-07-04 16:07:22.250864

  Nicola rated and commented on this recipe

  

  This is delicious, I added extra ginger as other people seem to have done, and as I saw the other rhubarb jam recipe had vanilla in it, I put a splash of good quality essence in. Its fab, and I have 4 jars saved for my Xmas presents!

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• fizaye

  2012-07-17 13:47:13.131099

  fizaye rated and commented on this recipe

  

  On my third making this season, steeped over night and did add more ginger and rhubarb as I like my preserves a little on the "tart" side. Easy to make and even easier to eat,good job we love it as I now have industrial quantities!!! Would recomend anyone with surpluss rhubarb to try this jam. (Also done lots of chutney) Nom Nom :-)

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http://www.bbcgoodfood.com/recipes/1091639/

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Ingredients

• 1kg pink rhubarb , trimmed weight
• 1kg jam sugar (which has added pectin)
• zest and juice 1 lemon
• 50g stem or crystallised ginger , finely chopped
• 4cm piece ginger , peeled

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Difficulty and servings

Makes 4 x 450g jars

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Ingredients

• 1kg pink rhubarb , trimmed weight
• 1kg jam sugar (which has added pectin)
• zest and juice 1 lemon
• 50g stem or crystallised ginger , finely chopped
• 4cm piece ginger , peeled

PER SERVING

55 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g

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