Lovely stuff. I first had some on holiday and then made my own. I probably put a little too much lemon juice in this time for my taste but it was still good.
Great recipe, going to try this tomorrow. I too am growing rhubarb ( for the first time ) and it is coming along beautifully. I have heard it's best not to pick it in the first year but i am soo tempted lol what would be your opinion? Many Thanks
Excellent! I love rhubarb and ginger jam but could never find a good recipe that gave me a bit of a ginger kick - I think this is it! One question - whenever I make jam I warm the sugar in the oven before adding to the pot but that's what I was trained to do, is it not necessary here? Thanks for showing us this, Best Wishes, Brendan
Brendan I don't heat sugar before adding to the jam pan. To me it seems unnecessary. I simply pour it into the jam pan when the pulp is boiling. This temporarily lowers the overall temperature but you need to bring it back to the boil anyway to ensure it hits the setting point. Jonathan
Yes to the lemon zest and also a few cloves. I have just made some and it is yummy.
Lovely stuff. I first had some on holiday and then made my own. I probably put a little too much lemon juice in this time for my taste but it was still good.
Great recipe, going to try this tomorrow. I too am growing rhubarb ( for the first time ) and it is coming along beautifully. I have heard it's best not to pick it in the first year but i am soo tempted lol what would be your opinion?
Many Thanks
Excellent! I love rhubarb and ginger jam but could never find a good recipe that gave me a bit of a ginger kick - I think this is it!
One question - whenever I make jam I warm the sugar in the oven before adding to the pot but that's what I was trained to do, is it not necessary here?
Thanks for showing us this,
Best Wishes,
Brendan
Brendan
I don't heat sugar before adding to the jam pan. To me it seems unnecessary. I simply pour it into the jam pan when the pulp is boiling. This temporarily lowers the overall temperature but you need to bring it back to the boil anyway to ensure it hits the setting point.
Jonathan
Ginger!!! I'm gonna try this as I have unused rhubarb growing.....thanks
Great recipe. And Bob's your uncle!
Waaaay too much sugar, thats a low fruit content jam
I think it's because he's used raw ginger instead of crystallised ginger........ This is actually quite a bad recipe.
I’m guessing this isn’t for long term storage.