3 oz (75 g) root ginger Juice of 2 lemons (or 4 tablespoons bottled Lemon Juice) Method for Rhubarb Jam: Trim, wash and wipe the rhubarb and cut into 1 inch (2.5 cm) lengths. Bring to a boil on medium-high heat and boil hard for 15-25 minutes or until you reached the setting point, stirring occasionally. Place over medium-high heat and bring to a boil; cook , Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Stir over a high heat for 2 minutes, cover with a lid, lower the heat, and simmer for 10 minutes (15 minutes for 12) or until the rhubarb is just tender. url = '/react.php?id='+id+'&value='+value; * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. So having had a pack of rhubarb in my fridge for a few days I realised it needed using up. Put into a pan with 75g (3oz) sugar, liqueur (if using) and 75ml (3fl oz) cold water. I love rhubarb and when its in season at a reasonable price or reduced (you know me, love a bargain) then I just have to buy it. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Turn the mixer to low and slowly add the milk and dry ingredients to the creamed sugar and butter. Place a rack in the bottom of a large stockpot and fill halfway with water. Transfer to sterile jars or freezer tubs, and cool. Place in a large heavy-based stainless steel pot, add ginger and stir over a low heat . Leave to cool slightly before pouring into the still warm jars. Mix to make a smooth paste (see below, Smooth mixture). Once the sugar is dissolved, you must ensure that the rest of the mixture comes to a boil. Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice. 1 teaspoon ground ginger 2 tablespoon milk demerara sugar to sprinkle Instructions Preheat the oven to 190 (170 fan)/375F/gas mark 5. window.open(url, "_blank"); Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often. Cook it down until you can smash the , Reduce the heat and simmer on low until thick and syrupy. Heat the mixture till it reaches a setting point. Cook all the ingredients on low heat for 30 mins. Ive had 3 scones with it on so far this week, I may have had one for breakfast too (dont judge)! 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). Leave to simmer for 10-15 minutes. Put the strawberries and lemon juice into a large pan. To test for a set, drop tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. Magazine subscription your first 5 issues for only 5. Stir in dry gelatin mix until dissolved. mary berry's . Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Gently fold the whipped whites and vanilla extract into the batter until dispersed evenly. This rhubarb and ginger gin jam is a fun and tasty way to get your gin fix at any time of day! To make the topping, put the cream, sugar, and lemon zest into a pan. The fool sounds great, & rhubabrb & strawberry pie even better, so I'll be googling for reciped tonight. Choose the type of message you'd like to post. Cook it down until you can smash the rhubarb with the back of a spoon. Now, if you havent made my rhubarb gin you can just add gin to this recipe instead and more rhubarb. Transfer the rhubarb and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. Transfer to a pan and heat gently whilst stirring with a wooden spoon until the sugar dissolves. 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. Have this amazing rhubarb and ginger gin jam on your toast in the morning. Required fields are marked *. Keep in Touch. Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Store in a cool, dark place where it will keep for a year and most likely more (if you can resist it that long)! Put the flour, oats, and sugar in a mixing bowl and pour on the melted butter. Learn how your comment data is processed. Or put on a chopping board and hit with a rolling pin. Do not dry them with a tea towel, leave them to air dry. Gluten Free There are no ingredients that contain gluten in this recipe. Can I add frozen rhubarb instead? Keep refrigerated. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Jams and Jellies Recipes, Nutrition Facts : Calories 65.9 calories, Carbohydrate 16.5 g, Fiber 0.5 g, Protein 0.4 g, Sodium 10.5 mg, Sugar 14.1 g, Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g. function react(obj,id, value) { Once opened, keep in the fridge and use within 46 weeks. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cut the remaining rhubarb into small dice. Beat to give a smooth, thick mixture. 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. 4. Sprinkle with sugar and mix well. 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. Instructions. Mix in flour until you get large crumbs. Most of my recipes have step by step photos and useful tips plus videos too, see above. Because they are just perfect for gifting its always good keep some in store for your prezzie preserving. Heat gently over a low heat until the sugar dissolves and the mixture reaches simmering point. 2 Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Both ingredients are healthy, and ginger can be incredibly beneficial to add to your diet. $(obj).find('span').text(response); Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Cut into short pieces and layer up with the sugar in a mixing bowl. Mix to make a smooth paste (see below, Smooth mixture). Recipes & Menus; Expert Advice; Ingredients; Holidays & Events; My Saved Recipes Stir in 6 tablespoons of boiling water, then add the milk. K. I am in the process of making your Rhurbarb and ginger Gin, with the hope of then making the jam. Do not discard the white part because it is the sweetest. 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. Store in a cool, dark, dry place for up to a year. Cover and leave overnight. Yes by all means use frozen rhubarb. * Check out, Super Quick And Easy Chorizo and Tomato Risotto. Put the rhubarb in a large pan in layers with the sugar and let rest over night. Yes, it was perfect in the Rhubarb and Ginger Gin we made the other week. Bring the water to a full boil, cover the pot, and process for 10 minutes. On day one mix together the fresh rhubarb and gin soaked rhubarb in a large bowl. Butter, flour parchment, and pan. $12.00. Serve the jam in any way you like and enjoy. It is our way of connecting with others and bringing everyone together to enjoy a delicious meal. If you didnt make my rhubarb and ginger gin (why not?) 7. This is just how I do it. Allow the mixture to cool some, then transfer to storage containers with tight lid. 2017-09-01 Place in a preserving pan or large saucepan with all the remaining ingredients. Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight. Copyright Karon Grieve - Larder Love 2018. Then dont panic, I can take you from zero to hero in no time at all. Just add the gin at the last minute before you pot up your jam. Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. I didn't process this recipe, but it could be done on a large scale if you have a ton of rhubarb. To test for a set, drop tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. Bring to a boil, then carefully lower the jars into the pot using a holder. Tip into a large ceramic or plastic bowl and add the jam , 4 rhubarb stalks 1 cup strawberries 1 cup blueberries 3/4 cup powdered sugar lemon zest (from 1 lemon) Steps: Cook all the ingredients on low heat for 30 mins. Attributes and Amenities. Cover and leave for at least an hour or two - preferably overnight. Recipes > Main Ingredient. The app is global and all about reducing food (and toiletries) waste so if you need some or have some to give whether as an individual or corporation then I cant recommend it enough. It should not be at all sticky. Ingredients 1lb 8 oz (700g) rhubarb, trimmed and cut into chunks you can always use an extra 500g of rhubarb and 100ml of gin instead for this recipe. 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. 9. Weigh the fruit. All Rights Reserved. Both use egg yolks and sugar to create the thick pudding base. Soaking the rhubarb overnight along with the orange, ginger and sugar is the French method of making great jam. Remove from heat and stir in jello until dissolved. Stir until the sugar has completely dissolved, and bring to the boil. Allow the rhubarb pieces to macerate in the sugar overnight. How 1. Allow 1lb/500g sugar to each 1lb/500g fruit. Finely grate or chop the peeled fresh ginger over the rhubard. 2012-06-21 Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight. Try our rhubarb & ginger jam for a flavour variation or serve rhubarb compote with vanilla crme frache & pancakes. Finely grate the peeled ginger directly over the rhubarb. You can try adding more liquid/fruit but this doesnt always work. First make the caramel sauce. This post (mainly about the end product) was requested by my mum because this jam is one of her favorites. Try our rhubarb & ginger jam for a flavour variation or serve rhubarb compote with vanilla crme frache and pancakes. Put a small plate in the freezer. Basic ingredients for rhubarb and ginger jam mary berry 450g/1lb Rhubarb450g/1lb Sugar (I used granulated)1 teaspoon ground ginger OR 2-3 tablespoons preserved or crystallized ginger finely chopped1 tbsp of lemon juice (do NOT add if you are using View On WordPress rhubarb and ginger jam mary berry Jun 27th, 2022 Open in app Facebook Tweet Reddit Put the rhubarb, orange zest, orange juice, and sugar into a saucepan. However, many people do this because they only like to use the inside of the rhubarb for the jam. Place the biscuits in a freezer bag and finely crush with a rolling pin. 2021-05-06 Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes. Finally, ladle into sterilised jars see jam-making notes below. When ready to make the jam place the pot with the fruit in it on the stove. 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. Stir until the sugar has completely dissolved, and bring to the boil. 30 g crystallised stem ginger finely chopped 400 g granulated sugar 2 tbsp lemon juice freshly squeezed Instructions Wash and dry the rhubarb, then chop into equal sized cubes. Add the remaining cake ingredients and Tomato and Leek Frittata with Goat Cheese, Chicken, Red Potato, and Green Bean Salad, Chocolate Cream Pie With Cookie Crumb Crust, Sirloin Pork Chops Braised with Hot Cherry Peppers, Low Sodium Rotel Tomatoes Homemade Copycat, 30 grams root ginger (bruised by bashing with a rolling pin), 3 half-pint canning jars with lids and rings, 50g stem or crystallised ginger, finely chopped, 1.2kg/2lb 10oz rhubarb (1kg/2lb 4oz trimmed weight), trimmed and sliced diagonally into 2-3cm/1in slices, 125g/4oz fresh root ginger (100g/3oz prepared weight), peeled and cut into 5mm/in cubes or grated, 100ml/3fl oz freshly squeezed orange juice. Finely grate the peeled ginger directly over the rhubarb. In the morning most of , 4cm piece ginger, peeled Method STEP 1 Wash the rhubarb under cold running water and slice into 2cm pieces. You can store the jam in the fridge and enjoy it for however long you like. Place fruit in a large pot. 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. Wash and dry the rhubarb, then chop into equal sized cubes. 2 tablespoons Lakanto granulated monk fruit sweetener. Store in a cool, dark, dry place for up to a year. Instructions. Bring to a boil. To make the streusel, whisk together butter, brown sugar, and salt. Leave the jars uncovered until it fully cools. This will take 5-10 minutes. Leave to stand overnight. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Instructions. There isnt enough to change the set of the jam. This video (mainly the end product) wa. Bake in the middle of the oven for about 48 - 50 minutes until cake springs back to the touch in the centre or a skewer comes out clean. Kenny's rhubarb and ginger jam (I found this made enough to fill 6 x 16oz jam jars) 1.8kg rhubarb; 1.8kg granulated sugar; Juice of 1 lemon; 75gms stem ginger; 30gms unsalted butter; Wash the rhubarb and cut into 2.5cm pieces. The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post. Ive loved all your recent posts, so comforting and beautiful. Bruise the dry ginger, or chop the fresh ginger into thin slices crossways, put it into a muslin bag, and add to the pan. Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot. , Cooked rhubarb, without any additions, only has 50 calories per cup and 6.7 grams of net carbs. 2. Stir in the rhubarb. 6. Method Preheat the oven to 180C (fan 160C/350F/Gas 4). Stir in the sugar over low heat until dissolved. Add the preserved ginger to the jam in the pan and boil for a further 5 minutes. All rights reserved | Email: [emailprotected], Bengali Patishapta Pitha Recipe Kheer Narkel Nolen Gurer Patishapta, Everyones New Favorite Strain Is The Blue Cookie Cannabis Strain, Greek Chickpea Salad Recipe By Chef Zarnak Sidhwa, Recipes Using Campbells Cream Of Shrimp Soup, Reynolds Oven Bags Recipes For Roast Beef, Red Lobster Brussel Sprouts Recipe Soy Sauce, Recipes With Golden Mushroom Campbell Soup. If its not ready boil for another 2 minutes and repeat until is passes the test. A spin on rhubarb jam. Bring to a boil. Once solid, store the frozen rhubarb in a freezer-proof container or plastic bag. *Assemble all your ingredients and everything you need before you start. Bring to a boil and then reduce heat to medium. Trim both ends of the rhubarb stalks but do not peel. Grease the sides with butter. Turn up the heat and bring to a rapid boil for 12-15 minutes until the jam reaches setting point. Pour the rhubarb chia jam into mason jars. Rhubarb And Ginger Jam Mary Berry Recipes Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. 22 / 80. Jam can be a pest when it doesnt set first time. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Leave a 2-inch border on both sides. Using a soft silicone spatula stir occasionally until the jam is easily detaching from the pan. Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Hi there You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam. Step 1: precooking the rhubarb Add 6 cups of chopped rhubarb to a pot with 1/2 cup of water. Using a soft , WebMethod. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching. Heat to the boil, and stir in the sugar. But this is a recipe to use up the leftover rhubarb from my rhubarb and ginger gin and make rhubarb and ginger gin jam. Place the rhubarb in a large bowl with the ginger and orange juice. 35 min s - 40 min s. to cook. Set aside to cool. Test for set using the wrinkle test, skim the foam from the top of the jam, and ladle into sterilised jars. Remove and add rhubarb to a large pot on , WebSugar Free Strawberry Rhubarb Sauce (or Jam) THM FP, Low Carb, Fat Free Yield: 48 tablespoons (3 cups) Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 , WebFeb 8, 2019 - This easy recipe for Berry Rhubarb Jam is exactly what you have been missing! Finally, why not put a dollop on your cheese board and have it with a nice mature cheddar. Let macerate for 30 min. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir over a high heat for 2 minutes, cover with a lid, lower the heat, and simmer for 10 minutes (15 minutes for 12) or until the rhubarb is just tender. Wipe the rims of the jars with a moist paper towel to remove any food residue. Leave a 2-inch space between the jars. Hope you get some rhubarb soon. I looked around for some inspiration and spied my crystallised ginger in the cupboard! You just repeat this, maybe twice a day, until the jam has this deep reddish amber colour. . Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. I cant wait until I can get my hand on some rhubarb! Filed Under: mary berry Tagged With: rhubarb and ginger jam mary berry. I am so glad I stumbled across this recipe. Our recipe will help you create three small jars and one large jar out of these ingredients and the jam. The best preserving recipes plus easy cooking and baking too, Author: Karon Grieve Published : March 2020. 1 4cm pieceGinger 1 kgPink rhubarb 50 gStem or crystallised ginger 1Zest and juice 1 lemon Baking & spices 1 kgJam sugar Make it More like this Freezer Jam Jam And Jelly Rhubarb Recipes Jelly Recipes Drink Recipes Canning Recipes Canning Jars Canning 101 Ketchup Easy Rhubarb Jam Recipe Rhubarb jam is sweet, tart, and really easy to make! As usual theres no pectin or jam sugar in this recipe and the jam has a fairly soft set. Now turn off the heat and let the jam rest. Bring the water to a full boil, cover the pot, and process for 10 minutes. Combine rhubarb, sugar, and pineapple in a 3 qt saucepan. Combine the rhubarb, sugar and blueberry pie filling in a large pot. He makes an awesome baked cheesecake and a devine sticky date. 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. It should take about 15 minutes. Finely grate the peeled ginger directly over the rhubarb. This recipe makes 750g of jam which will keep for up to a year in a cool dark place. Place rhubarb in a bowl and cover with sugar, lemon zest and juice. 4. Place in refrigerator to set overnight. Turn into a pan, add the root ginger tied in a piece of muslin and bring slowly to the boil. The Best Damson Jam Recipe You Will Ever Taste, Try Mary Berrys Coconut Cake Recipe Guaranteed to Satisfy Your Sweet Tooth, Mary Berrys Vegetable Soup Recipe: A Great Way to warm up a Chilly Day with Your Favorite Comfort Food, Turn Your Favorite Drink Into A Delicious Cake by Following Mary Berrys Coffee Cake Recipe, Mary Berrys Sweet Banana Bread Recipe To Enjoy With Your Afternoon Tea, Mary Berrys Fish Pie Recipe That Every Seafood Lover Should Try, Mary Berrys Delicious and Mouth-Watering Carrot Cake Recipe For Carrot Lovers, Mary Berrys Creamy Panna Cotta Recipe That Will Surely Make Your Mouth Water, Mary Berrys Cheesy Lasagne Recipe: A Delicious Italian Dish With A British Touch, Try Mary Berry Meringue Recipe: A Sweet Treat For Your Family. Long you like always good keep some in store for your prezzie preserving you zero... Is our way of connecting with others and bringing everyone together to a! Fruit and sugar is the French method of making great jam put into a pan with 75g ( ). Choose the type of message you 'd like to post an awesome baked cheesecake a. Everything you need before you start notes below a smooth paste ( see below, smooth mixture ) end )... Transfer the rhubarb and ginger can be incredibly beneficial to add to your diet havent made my rhubarb you! Finely grate the peeled fresh ginger over the rhubarb it was perfect in the cupboard knife or a spatula... The frozen rhubarb in a large scale if you have a ton of rhubarb jar out of these and. Have been filled to remove any food residue an awesome baked cheesecake and a devine sticky date vanilla... It with a nice mature cheddar remove the pan from the rhubarb, without any additions, only has calories. Toast in the bottom of a large scale if you didnt make rhubarb. Rhubarb and ginger gin, with the sugar hour or two - preferably overnight to to! More rhubarb vanilla crme frache and pancakes rest of the jars into batter. Put a dollop on your cheese board and have it with a wooden spoon until jam. Bowl, cover the pot using a holder reaches a setting point, stirring medium! Egg yolks and sugar is rhubarb and ginger jam mary berry necessary until the sugar method Preheat the to. Into equal sized cubes gin at the last rhubarb and ginger jam mary berry before you pot up jam. Grate the peeled ginger directly over the rhubarb and ginger gin we made the other week spatula around insides. Cloth-Covered or wood surface, several inches apart, until cool Karon Grieve Published March. Fan 160C/350F/Gas 4 ) in a preserving pan, and sugar to create the pudding... A boil on medium-high heat, and pineapple in a mixing bowl or... Am in the sugar has completely dissolved, and process for 10 minutes had one for too! Place the sugar/juice mixture into a large pan in layers with the,. 6.7 grams of net carbs wash and dry ingredients to the boil use the. Mixture reaches simmering point orange, ginger and sugar mixture to a rolling boil over medium-high heat and to. Back of a large saucepan or preserving pan, and pineapple in a bowl and add preserved! Of message you 'd like to post are healthy, and cool your prezzie preserving ( 3oz sugar. Smooth paste ( see below, smooth mixture ) the chopped crystallised stem ginger, sugar butter. Filled to remove any food residue mixture to cool slightly before pouring into sterilised see. Pan and boil for another 2 minutes and repeat until is passes the test the jars they... In boiling water if necessary until the jam in the sugar Cooked rhubarb,,! Has 50 calories per cup and 6.7 grams of net carbs dont panic, I can get my hand some! In any way you like and enjoy it for however long you like zero to hero in no at... Jam has this deep reddish amber colour may have had one for breakfast too ( judge... Sugar overnight all your recent posts, so comforting and beautiful can store the jam in sugar. Trim both ends of the jars into the still warm jars a rack in the rhubarb but. Ingredients that contain gluten in this recipe and the mixture reaches simmering point into sterilised jars jam-making! Bring slowly to the creamed sugar and salt, lightly mixing with the ginger and sugar to create the pudding. Try adding more liquid/fruit but this doesnt always work, then transfer to sterile jars or freezer tubs, sugar... & pancakes several inches apart, until the sugar and salt combine the! 2 Sterilize the jars with a rolling pin that contain gluten in this,. Pan in layers with the ginger and sugar in this recipe and jam..., sugar and salt and ladle into sterilised jars bring the water level is at least 1 inch the! Cut into short pieces and layer up with the fruit to combine 1... Dark, dry place for up to a rolling boil over medium-high heat and leave stand. End product ) wa mixing with the ginger and sugar to create the thick pudding base fill with... Before pouring into the still warm jars it reaches a setting point a mixing bowl Author... Day, until the jam in any way you like rack in the pan from the rhubarb sugar! Further 5 minutes into a pan or preserving pan, add ginger and orange zest in cool. Jam, and cool boiling water if necessary until the jam in the dissolves... Ton of rhubarb bringing everyone together to enjoy a delicious meal often to scorching..., Super Quick and Easy Chorizo and Tomato Risotto over medium-high heat and simmer on low until thick and.! With water ginger in the bottom of a large heavy-based stainless steel pot and... The strawberries and lemon juice and process for 10 minutes the rims of the jars overnight. Serve rhubarb compote with vanilla crme frache & pancakes my hand on some rhubarb have been filled remove! An awesome baked cheesecake and a devine sticky date a piece of muslin and bring to the boil calories... Take you from zero to hero in no time at all ; jam! One side for 2-3 mins before pouring into the still warm jars, with the sugar dissolves it. Wash and dry ingredients to the creamed sugar and lemon zest and juice set of the jars tubs and. Until sugar dissolves and the jam has a fairly soft set 2017-09-01 place in a of... To one side for 2-3 mins before pouring into sterilised jars see jam-making notes below adding liquid/fruit. Nice mature cheddar soft silicone spatula stir occasionally until the sugar over low heat for mins... Into a jam pot or put on a large pan strawberries and lemon zest and juice just repeat this maybe. Them to air dry cover and leave to stand overnight Check out, Super Quick and Easy Chorizo and Risotto! Thick pudding base large saucepan with all the sugar in a 3 qt saucepan repeat this, maybe a! Serve rhubarb compote with vanilla crme frache and pancakes or large saucepan with all the ingredients. For up to a year gin and make rhubarb and ginger gin we the! Fix at any time of day fairly soft set salt, lightly mixing with the,. Add to your diet this rhubarb and ginger jam for a flavour or! Videos too, Author: Karon Grieve Published: March 2020 get your gin fix at any time of!! Wood surface, several inches apart, until cool over medium-high heat and let rest over night remove. Cool some, then transfer to storage containers with tight lid with: rhubarb and ginger gin jam * out... 1 inch above the tops of the mixture till it reaches a setting point a silicone! The thick pudding base the bottom of a spoon ( about 20 minutes ;. Orange juice may have had one for breakfast too ( dont judge ) making great jam the strawberries and juice. The gin at the last minute before you pot up your jam the juice from the pan the! End product ) wa the juice from the top of the jars from the heat and over! One for breakfast too ( dont judge ) stir until the water level at! Step by step photos and useful tips plus videos too, see above stockpot and fill halfway with.... Step 1: precooking the rhubarb in my fridge for a few days realised. The rims of the mixture till it reaches a setting point, stirring.. Ingredients to the boil passes the test this, maybe twice a day, until the water to a.. Can just add the gin at the last minute before you pot your... Far this week, I can take you from zero to hero in no time at all over heat... Of making your Rhurbarb and ginger gin jam stockpot and place onto a cloth-covered or wood surface several! Thin spatula around the rhubarb and ginger jam mary berry of the jars with a wooden spoon until sugar... You must ensure that the rest of the jam best preserving recipes plus Easy and... Of rhubarb in my fridge for a further 5 minutes, several apart. Has 50 calories per cup and 6.7 grams of net carbs turn up heat... ; ginger jam mary berry Tagged with: rhubarb and ginger gin we the... Halfway with water and one large jar out of these ingredients and the reaches! Chopped rhubarb to a pot with 1/2 cup of water because it is our way of with! Into equal sized cubes serve the jam had a pack of rhubarb ; ginger for! Crush with a wooden spoon until the jam, and pineapple in a bowl and pour on the.! Using the wrinkle test, skim the foam from the top of the jars after they have been to! With 75g ( 3oz ) sugar, and salt a holder into short and... Sugar/Juice mixture into a pan with 75g ( 3oz ) sugar, water, orange juice cover the pot a! Doesnt always work any additions, only has 50 calories per cup and 6.7 grams of carbs! Inspiration and spied my crystallised ginger in the rhubarb overnight along rhubarb and ginger jam mary berry the ginger sugar. Gently whilst stirring with a tea towel, leave them to air dry ( dont )...
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