Gingered Rhubarb Jam Food

RHUBARB GINGER JAM

Steps:

• Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. 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).

RHUBARB JAM WITH GINGER

Steps:

• Gather the ingredients.
• Place all the ingredients in a medium-sized pot over low heat, starting with the lesser amount of sugar. Stir constantly until all of the sugar is dissolved.
• Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat.
• Taste and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the heat to low and stir constantly until the sugar is completely dissolved.
• Fill clean canning jars with the rhubarb compote, leaving half an inch of headspace. Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote and release any air bubbles. Screw on canning lids.
• Process in a boiling water bath for 10 minutes.
• Use as a jam for breakfast, over ice cream, or as a filling in tarts.

RHUBARB & GINGER JAM

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.

RHUBARB-GINGER JAM

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.

RHUBARB AND PRESERVED-GINGER JAM

Steps:

• In a large saucepan, combine rhubarb and sugar; let stand for 3 hours.
• Stir in ginger and lemon juice, and heat to boiling.
• Lower heat and simmer for about one hour, until jam sheets from a spoon.
• Skim off foam.
• Ladle jam into hot sterilized mason jars, filling to within 1/4 inch from top.
• Wipe rims and seal with new rings and lids.
• Process in a boiling water bath for 10 minutes.
• Remove jars from water bath and cool to room temperature.
• Check seals, label jars, and store in a cool, dry place.

RHUBARB-GINGER JAM

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.

RHUBARB AND GINGER JAM

Steps:

• Wipe the rhubarb, trim off the base and leaves and cut the sticks into 3/4 inch lengths. Put the pieces into a preserving pan with the apple slices and water. Add the grated rind and juice of the lemons and tie the pips together in a piece of muslin. attach this pack to the handle of the pan so that the pips are suspended in the jam.
• Simmer the fruit until tender - this will take about 15 - 20 minutes. Remove the bag of pips, squeezing out any juice, and add the sugar to the pan with the chopped ginger. Dissolve the sugar over a low heat. When the grains have melted bring the jam to a 'rolling boil' - it should bubble all over the surface - and boil it until setting point is reached, about 10 - 15 minutes. To test for setting point, remove the pan from the heat, spoon a little jam on a cold plate and cool it. Draw your finger through the jam on the plate and if the surface wrinkles it is ready.
• Pour the jam into warm, clean jam jars, then cover them with jam pot tops, label them with the variety and date and store the Rhubarb and Ginger Jam in a cool, dark cupboard.