Rhubarb season is upon us! To mark Wakefield’s festival of rhubarb our preserves and pickling queen, Michelle Roper Shaw, shares this must try jam recipe.
Rhubarb and Ginger Jam
Makes 1.4 kg of Jam.
1.4 kg rhubarb – chopped into 2cm pieces
Juice of 2 blood oranges
Juice of 1 lemon
1.4 kg unrefined cane sugar
50g root ginger – grated
Put the chopped rhubarb, grated ginger, orange juice and lemon juice into a maslin pan and simmer until the rhubarb is soft but not pulpy (around 35 – 40 minutes).
Meanwhile, put a clean saucer in the fridge or freezer, you will be using this later to test that your jam has set.
Add the sugar and cook on a low heat for around 10 to 15 minutes until the sugar has dissolved.
To check that the sugar has dissolved dip a wooden spoon into the mixture, turn it over and if no sugar crystals are visible in the liquid that coats the back of the spoon, it has dissolved.
Bring to a rolling boil.
Boil for around 10 minutes until setting point has been reached at 105˚C.
Remove the pan from the heat. Check for the setting point by placing a teaspoon of the mixture onto your saucer then put it back in the fridge or freezer for a minute. Then push the mixture around with your finger. If it wrinkles, it’s reached setting point. If it is still a little runny, place the pan back on the heat for a couple of minutes and then repeat the saucer test until it has set.
Remove any scum from the surface of the jam with a slotted spoon.
Stir and ladle into warmed, sterilised jars and seal.
This jam unopened will keep for 1 year.
Once opened, keep in the fridge and use within 6 weeks..