Rhubarb And Preserved Ginger Jam Food

RHUBARB AND GINGER JAM

Steps:

• Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole.
• Place two saucers in the fridge to test for setting point.
• Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved.
• Turn up the heat and bring to a rapid boil for 12-15 minutes until the jam reaches setting point. 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. Remove the pan from the heat - otherwise the jam will continue to cook - and drop a little of the hot jam onto a cold saucer. 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 doesn't just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again.
• 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. Leave to cool before labelling.
• Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4-6 weeks.

RHUBARB AND GINGER JAM

Steps:

• Wash and trim the rhubarb and cut into 2in sticks. Weigh the fruit. Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight.
• In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb
• Take the fresh root ginger and either place it in a mortar and hit with a pestle. Or put on a chopping board and hit with a rolling pin. The ginger needs to be bruised to release the flavour.
• Turn into a pan, add the root ginger tied in a piece of muslin and bring slowly to the boil.
• Bring to a rolling boil and boil for 15 minutes.
• Remove the ginger in the muslin bag. Chop the stem ginger preserved in syrup into small pieces.
• Add the preserved ginger to the jam in the pan and boil for a further 5 minutes. By this time the rhubarb should be clear.
• Test for set using the wrinkle test.
• When the jam wrinkles use a jug or a ladle to fill the sterilised jars.
• Seal the jars and store in a cool place.

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-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 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).