Updated: Oct 18, 2020
Rhubarb & Ginger is a classic combination, if you don't like Ginger, you can omit the ginger from the recipe and just make rhubarb jam.
This is my one of my favourite jams. It is probably because at home we have lots of rhubarb in the garden and the beautiful flavour of them holds a sweet spot in my heart.
1650g Caster Sugar
Zest & Juice of 3 Lemons
200g Crystalised Ginger/ Stem Ginger
Wash the rhubarb and cut into 2 cm pieces. Chop the ginger very small,
If using small plate method to check set of the jam, put side plates in the freezer.
Add all ingredients into a large jam pot and begin cooking on high heat, stir constantly at the start to prevent the sugar burning. Once sugar is dissolved, stir every few minutes to avoid the jam from sticking.
While that is cooking, sterilise your jars and lids by washing with hot and soapy water and dry. Put the jars in an oven proof tray with an inch of water at 160°C and put the lids in a pot covered with water ready to boil when the jam is ready.
Once the rhubarb jam comes to the boil, turn down to a medium heat and use a ladle to remove scum. The scum is the pale coagulated top on top of the jam.
Rhubarb jam has a tendency to stick and burn, so make sure to stir constantly.
Once the jam is ready, boil the lids. Normally the setting temperature for jam is 105°C but personally for rhubarb jam I prefer to cook it to 103- 104°C. I prefer a soft set rhubarb jam. Alternatively, put a teaspoon of jelly on a frozen small plate and when the jelly holds it's shape & does not run on the plate, it is ready.
Fill the jam jars, and seal with the sterilised lids. This will keep for at least a year.