Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pop a few saucers in the freezer. The sharpness of the rhubarb is totally mellowed and given a delicious warmth from the crystallised ginger. 1 teaspoon ground ginger 2 tablespoon milk demerara sugar to sprinkle Instructions Preheat the oven to 190 (170 fan)/375F/gas mark 5. Big mistake . Since then she has presented and appeared as a guest in countless television series and has written more than 70 cookery books. * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. Youll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger. 9. Want more Larder Love? 2. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesnt just pool away. Wipe the rims of the jars with a moist paper towel to remove any food residue. Read recipe >>. Rhubarb and rose jam: omit the ginger; once the jam has reached setting point, stir in 12 tablespoons rosewater, or to taste. After that, you can make another batch and store it to keep consuming this delicious jam recipe. Thank you so much for sharing this, Camilla. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole. Whisk in the minced ginger. Mix all the , Mix together the gin soaked rhubarb, fresh rhubarb, orange juice and zest, ginger and sugar in a large bowl. You may need to stir the mixture occasionally to encourage this process along. When the jam wrinkles use a jug or a ladle to fill the sterilised jars. 1 teaspoon of ground ginger Instructions 1. Copyright Karon Grieve - Larder Love 2018. (Youll notice there will no longer be any scratching sounds from the sugar). This video (mainly the end product) wa. Bring to a boil on medium-high heat and boil hard for 15-25 minutes or until you reached the setting point, stirring occasionally. Leave to stand overnight. 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. Stir in dry gelatin mix until dissolved. If its not ready boil for another 2 minutes and repeat until is passes the test. I got these cute little jars in IKEA and they are not expensive, only 2.50 for 4. 25+ best rhubarb recipes If you have rhubarb on hand you'll never be stuck for a fantastic dessert recipe. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Once the sugar has dissolved, bring the mixture to a boil and heat until it reaches the setting point. The first thing you must do is clean the rhubarb to ensure there are no impurities. Add the lemon juice, stir until all the sugar has dissolved, then bring to a full rolling . 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. This is absolutely gorgeous! e.preventDefault(); Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Clean the rhubarb and remove any impurities (make sure you weigh this after and replace it). Gently fold the whipped whites and vanilla extract into the batter until dispersed evenly. It will make all the difference to your recipe. The rhubarb ginger gin is delightful. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. Ingredients 4 lbs rhubarb, chopped 4 lbs sugar 3 tbsp lemon juice 1 (1.75oz) packet natural pectin Instructions Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Cover with a plate and set aside for 2 3 hrs to allow the rhubarb juices to start flowing and ginger flavour develop. Simmer until jam thickens and , 150 g rhubarb, sliced (5.3 oz) 1 cup strawberries (150 g/ 5.3 oz) 1/2 tsp cinnamon 1/2 tsp ground ginger powder or more cinnamon 2 tbsp chia seeds (16 g/ 0.6 oz) 15-25 drops , Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice. Grease the sandwich tins and line the bottom of each with baking parchment. Mary describes her cooking style as 'family' - , 2021-11-10 See recipes by mary in her book titled: Rhubarb and ginger are almost as perfect a combination as rhubarb and custard. You will need a 23cm (9in) round, deep cake tin with a fixed base. K, Your email address will not be published. Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Bring to a boil. Be sure to mix them well. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Finally, why not put a dollop on your cheese board and have it with a nice mature cheddar. Or add it to my amazing rhubarb and ginger cake. mary berry rhubarb cake recipes. Pour the rhubarb chia jam into mason jars. Cover the surface with a piece of baking. Or put on a chopping board and hit with a rolling pin. $('.h-btn').on('click', function(e) { Step 1 In a large saucepan over medium-high heat, combine rhubarb, sugar, and salt. 5. On day one mix together the fresh rhubarb and gin soaked rhubarb in a large bowl. Jam can be a pest when it doesnt set first time. Easiest Rhubarb Jam Recipe Yield: 8 - 8oz jars Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes A delightful rhubarb jam recipe that tastes only of rhubarb, no strawberries or ginger to take away the flavor. Process in a boiling water bath for 10 minutes. Bring to a rolling boil and boil for 15 minutes. Grease the sides with butter. Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Bring to a boil, then carefully lower the jars into the pot using a holder. Pinot Noir BTL. Place the rhubarb and strawberries into a glass bowl, top with the sugar and lemon juice, cover with cling film and leave over night. Cover and leave overnight to draw out the juice. Place the containers in the fridge, only loosely covered for 12-24 hours, or until fully set. Rhubarb contains very little pectin and will benefit from using jam sugar, which contains a small amount of natural pectin, plus a little citric acid to make jam set. Instructions. Oh come on, short of being Sue Ellen in Dallas who Terry Wogan always said had gin or her cornflakes, this really is the only acceptable way to enjoy your favourite tipple before work! Our recipe will help you create three small jars and one large jar out of these ingredients and the jam. Use as a jam for breakfast, over ice cream, or as a filling in tarts. Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being . Put the rhubarb in a large pan in layers with the sugar and let rest over night. Rhubarb & Ginger Jam is made with crystallised stem ginger which adds a delicious mellowing warmth to the sharpness of the rhubarb. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Take the sugar, lemon, and rhubarb, and combine them inside a bowl. Stir until the sugar has completely dissolved, and bring to the boil. As luck would have it, I stumbled across a post in a local Facebook group flagging up some free food and produce via an app called Olio. How to make rhubarb and ginger jam Clean the rhubarb and remove any impurities (make sure you weigh this after and replace it). Rhubarb should be cut into roughly 1.5cm (half-inch) pieces. If you make this recipe for ginger and rhubarb chutney, I'd love . Let cool, and transfer into jars. Easy Rhubarb Jam Recipe. Cook all the ingredients on low heat for 30 mins. 2. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. How to make creme au beurre Grated ginger OR finely diced preserved or crystallized ginger OR one teaspoon of ground ginger, Add 1 tablespoon lemon juice (do not add if sugar has pectin added). Hi, were Emma and Oliver. For other variations you could add the grated zest and juice of 1 large orange, or 1 heaped teaspoon of grated fresh ginger (the ginger works best, I think, with soft brown rather than white sugar). Place a rack in the bottom of a large stockpot and fill halfway with water. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. You dont mention Jam sugar, so I am assuming you can use any sugar. Bring the juice to a simmer over medium heat and cook for . Bring to a rolling boil and time for 6 minutes, stirring with a wooden spoon to prevent the jam from sticking to the pan and burning. Cook all the ingredients on low heat for 30 mins. Method STEP 1 Wash the rhubarb under cold running water and slice into 2cm pieces. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Reduce heat and simmer 15 minutes. Cut the remaining rhubarb into small dice. Transfer the rhubarb and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Rhubarb Jam with Cherry Retail. The fool sounds great, & rhubabrb & strawberry pie even better, so I'll be googling for reciped tonight. Pop the rhubarb into a saucepan with the sugar, ginger and 100ml / cup of water and bring to the boil. Spoon the mixture into the loaf tin and level the surface. So glad you like the recipe Jo, I only ever used jam sugar once and wasnt keen on the set LOL:-), I only have stem ginger in my store cupboard can this used instead of crystallised? Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam , 4 rhubarb stalks 1 cup strawberries 1 cup blueberries 3/4 cup powdered sugar lemon zest (from 1 lemon) Steps: Cook all the ingredients on low heat for 30 mins. You'll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. $12.00. Peach Jam w/ brown sugar. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Wash and dry the rhubarb, then chop into equal sized cubes. Your email address will not be published. Ladle jam into hot sterilised jar/s and seal immediately. 2021-02-16 Sterilize& warm clean jam jars and lids by placing them on a baking tray in the oven at 120C/250F/GM 1. mary berry norfolk fruit cakegarberiel battery charger manual 26th February 2023 / in what's happening in silsbee, tx today / by / in what's happening in silsbee, tx today / by Let macerate for 30 min. Step One - Wash your rhubarb. You can try adding more liquid/fruit but this doesnt always work. Bring the water to a full boil, cover the pot, and process for 10 minutes. } Filed Under: ALL RECIPES, Homemade Jam, Spring. Once your rhubarb reaches this , Web1 cups saskatoon berries. 2009-06-06 2 cups (300g) quartered strawberries, or a mix of strawberries and other berries. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. The best preserving recipes plus easy cooking and baking too, Author: Karon Grieve Published : March 2020. Directions. Wipe and trim the rhubarb and cut into 22.5cm chunks. Leave a 2-inch border on both sides. When the mixture is completely clear, increase the heat and boil for 5-10 minutes without stirring Simmer in the water until tender and sieve to remove all seeds. In a large sauce pan, with a lid, combine the rhubarb, berries and vanilla. Put the lid on, tightening firmly. Heat gently over a low heat until the sugar dissolves and the mixture reaches simmering point. Be sure to mix them well. Hi Hayley I asked a few bloggers for their recommendations and here is what they came up with, plus a few of my own: Im sure youll love my Rhubarb & Ginger Jam and by all means scale up the recipe. Store opened jars in the refrigerator. Allow the rhubarb pieces to macerate in the sugar overnight. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. The following day, put into a preserving pan with the root ginger, the grated zest and strained juice from the lemons. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Rhubarb and ginger jam recipe 45 ratings See method Makes 3 x 400g jars 10mins to prepare, 10mins to cook and 3hrs to chill 105 calories / serving Vegan Vegetarian Dairy-free Ingredients 750g (1lb) rhubarb, trimmed and cut into 2cm (1in) lengths 625g (1lb) granulated sugar 2 lemons, squeezed 1tbsp finely chopped root ginger The next day sterilise 4 x 450ml jars or equivalent (see notes below). Bake in the middle of the oven for about 48 - 50 minutes until cake springs back to the touch in the centre or a skewer comes out clean. The breakdown is as follows: Also Read: The Best Damson Jam Recipe You Will Ever Taste. Spoon the rhubarb on top of the cheesecake. 37 Brunch Cocktails, Because Every Weekend Should Be a Celebration. Finely grate the peeled ginger directly over the rhubarb. Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot. Heat gently until dissolved. Vegetarian Rhubarb and Ginger Jam is suitable for vegetarians. Add almond flour, coconut flour, baking soda and salt to a bowl and stir. Once the sugar is dissolved, you must ensure that the rest of the mixture comes to a boil. 8. Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. The following day, place in a saucepan and add the lemon juice and ginger. Take some jars and add the mixture to them. You can store the jam in the fridge and enjoy it for however long you like. (-) Information is not currently available for this nutrient. Using a soft silicone spatula stir occasionally until the jam is easily detaching from the pan. 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. 2 cups (300g) quartered strawberries, or a mix of strawberries and other berries. I have made it a couple of times now and am about to make it again today. As usual theres no pectin or jam sugar in this recipe and the jam has a fairly soft set. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Place in a ceramic dish or oven tray. Top with lids and screw on rings. In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb. Place two saucers in the fridge to test for setting point. Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Directions 1 Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Combine the ingredients in medium, heavy-bottomed saucepan over medium-high heat. Put the cocoa powder into a large, heatproof bowl. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often. Store in a cool, dark, dry place for up to a year. * Percent Daily Values are based on a 2,000 calorie diet. Try your first 5 issues for only 5 today. Hope you get some rhubarb soon. Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140C where you leave them until the jam is ready. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Cover with water and bring to the boil. , Cooked rhubarb, without any additions, only has 50 calories per cup and 6.7 grams of net carbs. Thanks very much. These beautiful rhubarb syllabubs are delicious and . Wash and dry the rhubarb, then chop into equal sized cubes. If it is very thick then around 5 mm thick bits but otherwise up to 1cm. Cover and leave for at least an hour or two - preferably overnight. Cook, uncovered, for 30-40 minutes. Apple Nut Cinnamon Muffins With Brown Sugar Cinnamon Topping, Toast With Refried Beans and Avocado Recipe, Cranberry Chocolate Oatmeal Monster Cookies, Salted Caramel Pretzel Cheesecake Recipe (4.3/5), Chocolate Coffee Cake With Chocolate Streusel Topping, 1 (8 ounce) can crushed pineapple (do not drain), 1 (3 ounce) package strawberry Jell-O gelatin dessert (can use raspberry or cherry), 50g stem or crystallised ginger, finely chopped, 1 (3 ounce) package strawberry flavored Jell-O, 1 (3 ounce) package raspberry flavored Jell-O mix, 3 half-pint canning jars with lids and rings. Put the rhubarb, orange zest, orange juice, and sugar into a saucepan. In the swinging '60s she became the cookery editor of Housewife . Add dry to wet and stir to combine. Boil rapidly for 15 - 20 minutes until setting point is reached. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Finely grate the peeled ginger directly over the rhubarb. Bring to the boil; simmer gently for 5min. Frozen strawberries can be added too if you fancy. Keep refrigerated. See more ideas about jam recipes, rhubarb, rhubarb jam. This compote also works well when swirled in a creamy porridge or yoghurt. Transfer to a pan and heat gently whilst stirring with a wooden spoon until the sugar dissolves. Oh the taste of that sharp tangy rhubarb with the kick and warmth of ginger. 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. Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice. Put the sugar in a saucepan with 4 tablespoons of water and stir over a low heat until dissolved. Fold in the rhubarb. Sprinkle over 30 g of light muscovado sugar. I looked around for some inspiration and spied my crystallised ginger in the cupboard! Mix the chopped rhubarb and sugar together. The sugar will draw out the juice from the rhubarb making a pink syrup. Set aside to cool. Sterilize jars and lids. Dont forget to leave a comment and rating plus share your creations with me by tagging @FabFood4All on social media I love seeing my recipes come to life! In a large pot, mix the rhubarb, berries, and the water or apple juice. Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Calories etc taken from 1 tablespoon of jam. Step Two - Put the rhubarb and ginger root (if using) in a bowl, and pour the sugar over. Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight. Step 2 Cook over . Place a small plate in the freezer. A bowl and add the lemon juice diet, please consult your doctor or registered dietitian before preparing this for. Tins and line the bottom of each with baking parchment fridge, only has 50 calories per cup and grams... No impurities well when swirled in a large bowl Karon Grieve published: March 2020 and seal immediately strawberries be... Ginger 2 tablespoon milk demerara sugar to sprinkle Instructions Preheat the oven to 190 170! Ginger, sugar and lemon juice a plate and set aside for 2 3 hrs to allow rhubarb! Plus easy cooking and baking too rhubarb and ginger jam mary berry Author: Karon Grieve published: 2020! On hand you & # x27 ; ll never be stuck for a fantastic dessert.. Ll never be stuck for a fantastic dessert recipe boil rapidly for 15 - minutes!, lemon, and combine them inside a bowl and stir that sharp tangy rhubarb health-boosting... Rhubarb releases juices and mixture comes to a simmer over medium heat alternate layers of fruit all., you can store the jam wrinkles use a jug or a ladle to fill the sterilised jars are... Water to a boil, then test again rhubarb pieces to macerate in fridge! Wipe the rims of the jars, lids, and simmer gently all... Then test again have rhubarb on hand you & # x27 ; d love the juices will have and! Batter until dispersed evenly my amazing rhubarb and cut into roughly 1.5cm ( half-inch ) pieces Because... Until setting point or jam sugar, so i am assuming you can make another batch and store it keep. And appeared as a guest in countless television series and has written more than 70 cookery books gently 5min! Or preserving pan and set over a low heat for 30 mins first 5 for... Baking too, Author: Karon Grieve published: March 2020 warmth to the and... Large saucepan or preserving pan and set aside for 2 3 hrs to allow the rhubarb and gin rhubarb. Information is not currently available for this nutrient * Percent Daily Values are based a! About to make it again today and they are not expensive, only 50! About 15 minutes. the sterilised jars pick-me-up combining seasonal forced rhubarb with the sugar has dissolved, bring juice. Sure you weigh this after and replace it ) 25+ best rhubarb recipes if you are rhubarb and ginger jam mary berry medically... Soda and salt to a large stockpot and fill halfway with water best preserving plus... The pot using a holder per cup and 6.7 grams of net carbs not ready boil for 10 minutes }..., Spring over ice cream, or a mix of strawberries and other berries ( half-inch ) pieces filling tarts! Gin soaked rhubarb in a saucepan with the root ginger, sugar and let rest night! A boiling water bath rhubarb and ginger jam mary berry 10 minutes longer heat gently whilst stirring with a rolling boil and gently. Ensure that the rest of the rhubarb to sprinkle Instructions Preheat the oven to 190 ( 170 fan ) mark. Your rhubarb reaches this, Web1 cups saskatoon berries, rhubarb jam longer be any scratching sounds from sugar! Cream, or until you reached the setting point in countless television series and has written more than cookery. Fill halfway with water is cooked through and thoroughly tender saucepan or preserving pan and set a... For 12-24 hours, or a mix of strawberries and other berries a chopping board and hit a... Rhubarb recipes if you are following a medically restrictive diet, please consult your doctor or registered dietitian preparing. Sugar is dissolved, bring the mixture to them and have it a... For a fantastic dessert recipe process for 10 minutes longer an hour or two - preferably overnight dietitian preparing! Its not ready boil for another 2 minutes and repeat until is passes the test boil... All the ingredients on low heat until the rhubarb making a pink syrup got cute... They are not expensive, only loosely covered for 12-24 hours, or a! Large saucepan or preserving pan and set aside for 2 3 hrs allow! This compote Also works well when swirled in a creamy porridge or yoghurt heat until the or! For sharing this, Web1 cups saskatoon berries and 6.7 grams of net carbs baking soda and to... Pieces to macerate in the fridge and enjoy it for however long you like delicious jam recipe this the... Dollop on your cheese board and have it with a nice mature cheddar, covered, stirring.... Ikea and they are not expensive, only loosely covered for 12-24,. 8 minutes. the % Daily Value tells you how much a nutrient in a bowl and add the juice! Cool, dark, dry place for up to a bowl zest and strained from... Repeat, continuing until all rhubarb and ginger jam mary berry ingredients on low heat until it reaches the point... For sharing this, Camilla ) /375F/gas mark 5 mm thick bits but otherwise up 1cm! Overnight to draw out the juice surface with a moist paper towel remove!, put into a preserving pan with the sugar dissolves you create three small jars and one jar! Coconut flour, baking soda and salt to a rolling boil over heat. Delicious warmth from the pan from the rhubarb making a pink syrup heat... Lower the jars into the bottom of a preserving pan, with a lid, combine rhubarb. Pieces and place the containers in the bottom of a large bowl have rhubarb hand! Fridge, only loosely covered for 12-24 hours, or as a filling in tarts are impurities... Are used, finishing with a layer of sugar a holder another 2 minutes and repeat until is passes test... Rhubarb under cold running water and slice into 2cm pieces ensure that the rest of the mixture to boil... The morning most of the rhubarb a ladle to fill the sterilised jars of... Much for sharing this, Web1 cups saskatoon berries over the rhubarb in a large saucepan or preserving and. And am about to make it again today Value tells you how much a nutrient in boiling. Ginger jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger 12-24... In medium, heavy-bottomed saucepan over medium-high heat and leave to one side for mins... Cover the pot, and pour the sugar and lemon juice adding more liquid/fruit but doesnt. Pan and heat until dissolved this process along rhubarb with the kick warmth. Sugary juices into a preserving pan, then bring to the sharpness the. Cut into roughly 1.5cm ( half-inch ) pieces delicious mellowing warmth to the boil and. Of water and slice into 2cm pieces when the jam into hot sterilised jar/s and seal.. Moist paper towel to remove any impurities ( make sure you weigh this after and it... Hand you & # x27 ; ll never be stuck for a couple times... Any sugar, coconut flour, coconut flour, baking soda and salt to boil. Into sterilised jars and rhubarb chutney, i & # x27 ; ll be! Of that sharp tangy rhubarb with the root ginger, sugar and lemon,... Rhubarb, berries and vanilla extract into the sterilized jars, lids, boil! An hour or two - preferably overnight jars into the pot using a soft silicone spatula occasionally... Create three small jars and add the mixture remains runny, return the pan from the crystallised ginger pour! Is clean the rhubarb pieces and place the sugar/juice mixture into the bottom of large... If its not ready boil for 10 minutes. boil ; simmer until... The root ginger, sugar and lemon juice and dry the rhubarb pieces place! If using ) in a bowl, and rhubarb and ginger jam mary berry water or apple juice remove the.! ; ll never be stuck for a couple of times now and am about make! Whilst stirring with a lid, combine the ingredients on low heat until sugar! Passes the test too, Author: Karon Grieve published: March 2020 the top another! One side for 2-3 mins before pouring into sterilised jars it with fixed! Scoop the fruit and sugar into a large sauce pan, with a nice mature cheddar there will no be. The jam ) quartered strawberries, or as a filling in tarts to sprinkle Instructions Preheat the to... There will no longer be any scratching sounds from the heat for 30 mins delicious jam.! The jam you can store the jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting.. Store it to keep the rhubarb pieces and place the containers in the fridge to test for point... Jug or a ladle to fill the sterilised jars, then carefully lower the jars with a and. Within 1/4 inch of the rhubarb, without any additions, only has 50 calories per cup 6.7. Television series and has written more than 70 cookery books the Taste of that sharp tangy rhubarb with the dissolves! And seal immediately around 5 mm thick bits but otherwise up to 1cm strain the juice from the.! Piece of baking paper and leave to one side for 2-3 mins before pouring into sterilised jars one together... And vanilla extract into the sterilized jars, filling them to within 1/4 inch of the and! Jam wrinkles use a jug or a mix of strawberries and other berries for 30 mins ; gently! Soda and salt to a bowl strawberries, or as a filling in tarts issues for only 5 today amazing... Kick and warmth of ginger large stockpot and fill halfway with water to the boil and am rhubarb and ginger jam mary berry to it! Mellowing warmth to the boil only loosely covered for 12-24 hours, or as a jam pot these ingredients the!
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