Preserving the seasons - Rhubarb

One of us (Mr P) would happily sit with a stick of rhubarb and a bowl of granulated sugar so he can 'dip and crunch' to his hearts content. I've warned him that too much raw rhubarb will give him bellyache so I try and use our allotment rhubarb in other ways.

Earlier this year, our rhubarb crop was the best it's ever been. But, there's only so much rhubarb crumble that two people can eat. We did toy with the idea of making some gin, but are already well stocked. So that led us to jam making.

The beauty with jam is that it's easy to make and can sit happily in the cupboard for a couple of years (or more). And it's a great excuse to make scones too.

My gran used to make Rhubarb & Fig jam which I absolutely loved as a kid. But, could we find the recipe? Nope! So, I had to search for an alternative.

What goes better with Rhubarb than Ginger?

I love stem ginger in syrup and use it whenever I can in recipes. The best (in my opinion) is Opies Stem Ginger in Syrup (find it in supermarkets). The recipe I used comes from BBC Good Food

  • 1kg thubarb (trimmed weight)

  • 1kg jam sugar (which has added pectin) or, use regular granulated sugar and add a sachet of pectin.

  • zest and juice 1 lemon

  • 50g stem or crystallised ginger (finely chopped)

  • 4cm piece ginger, peeled (I didn't have any so just used extra stem ginger!)

  1. Wash the rhubarb and slice into 2cm pieces. Tip into a large bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. If you have fresh ginger, grate directly over the rhubarb.

  2. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve. You may need to stir the mixture occasionally to encourage this process along.

  3. Place a few saucers in the freezer. Take the fruit and all the sugary juices into a preserving pan (or large saucepan) over a medium heat. Stir until the sugar has completely dissolved and bring to the boil. Continue to cook until the rhubarb is really tender and the jam has reached setting point (should take about 10-15 mins).

  4. To test if the jam has set, drop ½ tsp onto a cold saucer, leave for 30 secs. If the jam wrinkles the setting point has been reached. If not, cook for a further couple of minutes and test again.

  5. Remove the pan from the heat and leave for 2-3 mins before pouring into sterilised jars. Seal immediately.

I also baked some gorgeous (if I say so myself) Gingery Scones (again recipe by BBC Good Food).


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