Rhubarb, Ginger and Orange Jam

Preserves | January 4, 2016 | By

Rhubarb, Ginger and Orange Jam

As the new year approached, I decided that one of my resolutions would be to make more jam. Last year was the first time I made a proper attempt at jam making. It was during the Summer, when we had an abundance of strawberries and the obvious choice was to make Strawberry Jam. The process was easier than I thought and really quite enjoyable. Since then I’ve been reading up on the science of jam making. Such things as which fruit’s are high/low in pectin (pectin makes the jam set), as well as some basic equipment required (preserving pan/funnel/sterilised jars). Although these items are useful, you don’t necessarily need a preserving pan (a heavy based saucepan will do the job). However, I do recommend using a funnel when filling the sterilised jars to avoid the worry of spillages.

Forced rhubarb is such a pretty pink vegetable to see in the grey of January (forced rhubarb is in season from late December to March) and so when I spotted a gorgeous bunch reduced in price in Sainbury’s,  I knew I would make my first jam of the year with it! This rhubarb, ginger and orange jam is sweet and tangy with the hint of ginger adding a subtle kick. The orange gives it an almost marmalade feel. You can leave the orange out if you like but to me rhubarb and orange are match made in heaven. What better way to wake up with this spread on your breakfast toast.

Rhubarb, Ginger and Orange Jam
Sweet and flavoursome jam.
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 450g Forced Rhubarb, chopped into 1cm lengths
  2. 450g sugar
  3. 1/4 tsp nutmeg
  4. 1 tsp ground ginger
  5. 50g crystallised stem ginger, chopped into 1cm lengths
  6. zest and juice 1 lemon
  7. half an orange peel, finely chopped into little strips
Instructions
  1. Place the rhubarb, sugar, nutmeg, ginger, zest and juice of 1 lemon in a large mixing bowl and mix it all together. Cover with clingfilm and leave to stand overnight at room temperature.
  2. In a saucepan, simmer the orange peel for 20 minutes. Meanwhile, put a saucer into the freezer to chill. Drain and stir into the rhubarb mixture.
  3. Pour the rhubarb mixture into a preserving pan and stir occasionally over a gentle heat until the sugar has completely dissolved. Then bring to the boil stirring occasionally until the mixture has thickened and setting point is reached.
  4. To test if it’s set. Take a tsp of the mixture and drop it onto a chilled saucer. After 30 seconds, push your finger through the jam, if it wrinkles then the jam will set. If not, boil for another minute or so and test again.
  5. Remove the pan from the heat and pot up in hot sterilised jars.
Notes
  1. Sterilise jars and their lids by washing them in hot soapy water (or in a dishwasher). Transfer to an oven set at 140c and leave them to dry. Pot the jam whilst the jars are still warm.
  2. If you don't have a funnel, ladle the jam into a heatproof jug.
  3. There is enough to fill two small - medium sized jars (with around half leftover).
From Plate to Pen http://www.fromplatetopen.com/


Rhubarb, Ginger and Orange Jam
Other recipes using rhubarb you may like:

Rhubarb, Strawberry and Ginger Jam – The Hedge Combers

Strawberry, Rhubarb and Basil Jam – Recipes From A Pantry

Rose and Roasted Rhubarb Jam – Tin and Thyme 

As this would be a lovely jam to add on your scones or cakes. I’m adding this recipe to Lavender and Lovage  and The Hedgecombers Tea Time Treats linky for January (theme free-for-all).

Rhubarb, Ginger and Orange Jam

I’m also linking this up to Made in Pink’s Brilliant Breakfasts linky 

Rhubarb, Ginger and Orange Jam
 As the Forced Rhubarb I bought was reduced in price (70p for a whole 
bunch!) I’m entering this into the Credit Crunch Munch challenge, ran by Helen at Fuss Free Flavours and Camilla of Fab Food 4 All, who is hosting this month – check out her top 10 frugal shopping tips

Credit-Crunch-Munch-Just-Pic

Recipe of the Week hosted by A Mummy Too

Link up your recipe of the week

 

Comments

  1. Leave a Reply

    Klauss
    April 27, 2016

    Great! I’m a big fan of using rhubarb in cooking 🙂 Thanks, will definitely come in handy!

  2. Leave a Reply

    Paola
    January 18, 2016

    Oh my goodness, that looks and sounds soooo freaking yummy, I think I might have all the ingredients, and will totally make a huge batch of it and maybe even give away some, because this is just gorgeous!

  3. Leave a Reply

    Christine
    January 17, 2016

    I love all the flavors in this jam. I will have to check the store for rhubarb as I don’t see it often, but I would like to try it.

    • Leave a Reply

      Sarah Montgomery
      January 18, 2016

      Hi Christine! Good luck in your quest! We have quite a lot of forced rhubarb in the shops here at the moment. It’s lovely seeing that bright pink colour in January! Hope you are well on this Monday, thanks for dropping by and taking the time to leave a comment. 🙂

  4. Leave a Reply

    Tina Marie
    January 17, 2016

    We have a monster Rhubarb plant. Our cutting came from a plant that belonged to our great great grandmother! My father-in-law gave us the cutting when we bought our home. I can’t wait to try this recipe out next season.

    • Leave a Reply

      Sarah Montgomery
      January 18, 2016

      Hi Tina, I would love to grow my own rhubarb. That’s so lovely that your plant came from your family! And from that far back too!! It makes it all the better, doesn’t it? Hope Monday is treating ok! Thanks for leaving a comment. 🙂

  5. Leave a Reply

    karyn
    January 17, 2016

    one of my new years resolution to try making jam this year and I think I will make this my first jam.. i love anything to do with rhubarb..yummy recipe

  6. Leave a Reply

    Tracy | Baking Mischief
    January 17, 2016

    Making jam has been on my to-try list for ages. This makes me want to try it even more! Your jam looks delicious. The rhubarb and ginger sound like they would go together perfectly.

    • Leave a Reply

      Sarah Montgomery
      January 18, 2016

      Oh you must do it, Tracy! You won’t regret it and it may be the start of a new addiction. Haha. Thanks for your comment, have a nice day! 🙂

  7. Leave a Reply

    Rebecca
    January 17, 2016

    Ohhhhh, I love rhubarb but I don’t recall ever pairing it with citrus, usually just on its own or with the usual berries! This sounds fantastic and I’m going to have to keep it in mind when the rhubarb starts growing in my garden next year!

    • Leave a Reply

      Sarah Montgomery
      January 18, 2016

      Hi Rebecca! Hope you’re well. I’m so jealous you grow your own rhubarb, I would love to do that! 🙂

  8. Leave a Reply

    Clare Speer
    January 5, 2016

    This looks good – we love all kinds of jam in our house – must try!

  9. Leave a Reply

    MrsBarBelle
    January 5, 2016

    Yum! I’ve never made my own jam but maybe I should add it to my next 101 in 1001 list!! Thanks for sharing this recipe

  10. Leave a Reply

    Michelle Mink
    January 5, 2016

    i have never tried rhubarb but homemade jam sounds so delicious. now i want some toast with jam

  11. Leave a Reply

    Carol Deffry Trimmer
    January 5, 2016

    This looks delicious. Seems like rhubarb would pair perfectly with orange and ginger. Saved on Yummly.

  12. Leave a Reply

    Laura
    January 5, 2016

    This looks so delicious – I’ve never tried making jam but this makes me want to give it a go!

    Laura xx | Loved By Laura

  13. Leave a Reply

    MadeWithPink
    January 4, 2016

    Wow, this really sounds so delicious. Just what I’m wanting right now. I never would have thought to look for rhubarb in the shops right now – I always thought it was more of a summer thing and had no idea about ‘forced rhubarb’. Thanks so much for sharing, and linking to Brilliant Breakfasts. I’m definitely trying this one!

  14. Leave a Reply

    Camilla @FabFood4All
    January 4, 2016

    Wow this jam sounds totally amazing and looks so good too! Thanks for a fabulous #CreditCrunchMunch entry:-)

  15. Leave a Reply

    Melissa Pelkey Hass
    January 4, 2016

    I love rhubarb and you don’t see it often. My use has been limited to pies and such, so I am really excited to try this recipe for biscuits!

    • Leave a Reply

      Sarah
      January 4, 2016

      Hi Melissa – thanks for your comment. Hope you enjoy it if you make some. 🙂

    • Leave a Reply

      Sarah
      January 4, 2016

      You should, Kerry – you won’t buy shop jams again. 🙂

  16. Leave a Reply

    @KarenBurnsBooth
    January 4, 2016

    I am a HUGE lover of jam and this looks AMAZING Sarah!

    • Leave a Reply

      Sarah
      January 4, 2016

      I’m glad you’re tempted – you won’t regret it, Aymie!

  17. Leave a Reply

    Beautyqueenuk
    January 4, 2016

    This looks and sounds absolutely divine, I dont think I have ever had ginger in a jam x

    • Leave a Reply

      Sarah
      January 4, 2016

      Oh you’ve got to try it, it’s superb. Thanks for your comment.

  18. Leave a Reply

    emily
    January 4, 2016

    Looks and sounds delicious! The perfect foodie gift too x

  19. Leave a Reply

    Janie
    January 4, 2016

    Mmmmm, that looks tremendous Sarah! Thanks so much for including my rhubarb recipe and also for sharing with this months Tea Time Treats 🙂
    Wishing you a fantabulous 2016 xx
    Janie x

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