Rhubarb and Ginger Jam Recipe

1. Sterilize jars in oven Gas ¼ (lowest possible). Keep tops open and leave lids out if they’re metal. Keep in oven for at least 30 minutes.
2. Wash and chop rhubarb into small pieces. Take zest off lemon—small strands if leaving it in the jam or as long a strand as possible if removing it when cooked. Juice the lemon and set juice aside, kept for the end of cooking.
3. A. Root ginger: Remove skin and grate across horozontally to avoid fibrous strips. (Use 2 tsp. ground ginger as an alternative.) B. Tangerines: Cut into 8 segments. Remove pips and inner pith. Oranges: Remove zest and juice.
4. Cook the rhubarb and fruit zests until soft and pulpy. Stir to avoid burning on base. Turn off heat.
5. Add the sugar (taking care not to get it up the sides of the pan).
6. Stir until dissolved (it will sound and feel gritty until it dissolves).
7. Turn up the heat, add the lemon juice and bring to the boil, stirring all the time as jam easily burns (one good rise should be enough).
8. Testing for set: Place a little of the jam on a small dish or saucer and put it in a cold place. A wrinkle will be formed when your finger is drawn across — be careful, it must be cold. An experienced jam maker will also use the ‘bead test’ and be able to judge the density of the jam when stirring. Over-boiling will produce a glue-like texture, darker than original fruit with a poor taste. 
9. Bottling: Never move a jam pan — work with it on the cooker. Carefully take the hot jars out of the oven and place on a cloth or wooden board. Using a small jug with a saucer underneath, fill the jams to the top. Remove bubbles with a knife and seal with a wax disc (wax side down) and cover. Solid tops make it possible to stack jars in storage. If the jam is allowed to go cold it will keep just under a year, so do not worry if you have no discs.

Recipe by Margaret aka Mama Bentley 

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