Here’s what to make if you are gifted a big bunch of rhubarb or you could even go buy some, it’s delicious!
Rhubarb & ginger jam – makes 4 jars
- 1kg rhubarb, trimmed weight
- 1kg jam sugar (the one with pectin added)
- zest and juice of 1 lemon
- 50g stem ginger, finely chopped
- 4cm piece root ginger, peeled
Wash the rhubarb in lots of cold running water, then chop into 2cm pieces. Tip into a large non-metallic bowl and add the sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger over the top.
Stir the mixture, then cover loosely with cling film and leave aside for a couple of hours to allow the sugar to dissolve. It will help to give it a stir now and then.
Put a few saucers into the freezer for testing the jam later.
Transfer the contents of the bowl into a large saucepan or preserving pan and place over a medium heat. Stir until the sugar has completely dissolved and bring to the boil. Cook until the rhubarb is very tender and the jam has reached setting point – this takes about 10-15 minutes.
To test if the jam is at setting point, drop half a teaspoon of jam onto one of the cold saucers, leave for 30 seconds, then push with the tip of your finger. If the jam wrinkles it’s ready. If not, continue cooking for a couple more minutes and test again.
Remove from the heat and carefully transfer into steralised jars, then seal immediately.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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