Best 4 Gingered Rhubarb Jam Recipes
Are you ready to embark on a culinary journey that tantalizes your taste buds with a harmony of sweet, tart, and spicy flavors? Look no further than our GINGERED RHUBARB JAM extravaganza! This collection of three extraordinary recipes is guaranteed to leave you craving more.
Our first recipe, CLASSIC GINGERED RHUBARB JAM, is a timeless classic that captures the essence of this unique combination. With just five simple ingredients – rhubarb, sugar, ginger, lemon juice, and pectin – you can create a batch of this delectable jam that will transport you to a world of homemade goodness.
Next up, we have a delightful twist on the classic with our GINGERED RHUBARB JAM WITH ORANGE. The addition of fresh orange juice and zest brings a vibrant citrusy zing to the mix, creating a symphony of flavors that will brighten up your breakfast toast or afternoon tea.
Last but not least, our GINGERED RHUBARB JAM WITH STRAWBERRIES is a delightful fusion of two springtime favorites. The addition of ripe, juicy strawberries adds a touch of sweetness and a beautiful pop of color, resulting in a jam that is both visually stunning and incredibly delicious.
So, prepare your taste buds for a flavor sensation like no other. Let's dive into these recipes and create jars of pure bliss that will add a touch of magic to your pantry and your heart.
RHUBARB & GINGER JAM
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 2h35m
Yield Makes 4 x 450g jars
Number Of Ingredients 5
Steps:
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
- 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. You may need to stir the mixture occasionally to encourage this process along.
- Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. 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.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Nutrition Facts : Calories 55 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
RHUBARB-GINGER JAM
This was printed a few summers ago in the Montreal Gazette. They had found it on epicurious.com. One of these I'm going to try rhubarb, because I've been itching to try it since I found this recipe.
Provided by Studentchef
Categories < 30 Mins
Time 25m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
- Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
- Transfer to jars, cover and chill. Keep refrigerated.
GINGERED RHUBARB JAM
Fresh "strawberry" variety rhubarb cut right out of my garden makes this jam irresistible!
Provided by Cindy Miller
Categories Fruit Breakfast
Time 45m
Number Of Ingredients 4
Steps:
- 1. Combine diced fresh rhubarb with other ingredients in large saucepan; let stand about 15 minutes or until sugar is moistened by juices.
- 2. Cook over medium-high heat, stirring frequently, until thick & clear (12-15 minutes).
- 3. Skim off any foam. Ladle into hot scalded jars; seal. Makes four 8 oz. jars.
RHUBARB-GINGER JAM
Categories Condiment/Spread Fruit Ginger Quick & Easy Low Sodium Summer Rhubarb Bon Appétit
Yield Makes 1 1/2 Cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled.
Tips:
- Use fresh, ripe rhubarb for the best flavor. Avoid rhubarb that is wilted or bruised.
- Trim the rhubarb stalks and remove the leaves. Cut the stalks into 1-inch pieces.
- Use a combination of white and brown sugar for a more complex flavor. You can also use honey or maple syrup as a substitute for sugar.
- Add grated ginger to the jam for a spicy kick. You can also add other spices, such as cardamom, cinnamon, or nutmeg.
- Cook the jam over medium heat, stirring constantly. This will help prevent the jam from burning.
- Use a candy thermometer to check the temperature of the jam. The jam is ready when it reaches 220 degrees Fahrenheit.
- Remove the jam from the heat and let it cool slightly before pouring it into jars.
- Seal the jars tightly and store them in a cool, dark place. The jam will keep for up to 1 year.
Conclusion:
Gingery rhubarb jam is a delicious and versatile preserve that can be enjoyed on toast, scones, or pancakes. It can also be used as a filling for pies and tarts. With its sweet and tangy flavor, gingery rhubarb jam is sure to be a hit with family and friends.
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