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Rhubarb & ginger jam
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Ingredients:
  • 1kg trimmed rhubarb, washed, cut into 2cm pieces
  • 1kg sugar
  • 185ml (3/4 cup) strained fresh orange juice
  • 52.50 gm fresh lemon juice
  • 5cm piece fresh ginger, peeled, halved
Instructions:
  • Clean the preserving jars and lids by washing them in hot soapy water, then rinse and drain them upside down on a rack until ready to use.
  • In a large, wide heavy-based saucepan, mix together the rhubarb, sugar, orange and lemon juices, and ginger. Stir over medium-low heat until the sugar has completely dissolved.
  • Crank up the heat to high until it boils. Then, lower the heat to medium and simmer gently for 35 minutes, stirring occasionally, until the jam reaches the setting point.
  • Take the jam off the heat and remove the pieces of ginger. Pour the jam into preserving jars, seal, and flip upside down for 2 minutes. Then, flip upright and let cool completely. Finally, label, date, and store in a cool, dark place.

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