Gluten-free Rhubarb and Ginger Jam
My delicious rhubarb and ginger jam recipe is the perfect way to make the most of your rhubarb harvest. Jam is a great way to preserve fruits and is so easy.
Equipment
- Colander
- Mixing Bowl
- Measuring Jug or funnel
- 4 400g Jars
- Citrus squeezer
- Large saucepan
- 2 Saucers
Ingredients
- 1 lb Rhubarb
- 1 lb Preserving sugar
- 1/2 Fresh lemon juice
- 8 cm Fresh ginger
Instructions
- Put two saucers into the freezer.
- Sterillise your jars. Wash the jars in hot soapy water and rinse thoroughly. Fill the jars and lids with boiling water and leave for 15 minutes. Empty and fill immediately.
- Wash your fruit and pat dry or drain in a colander.
- Next measure out your fruit and sugar. They should be the same amount. This recipe is a pound fruit to a pound of preserving sugar.
- Chop the rhubarb into bite-sized pieces. Grate the ginger.
- Next, add the sugar and fruit to the large saucepan and mix them together so the sugar starts to dissolve, add the lemon juice and ginger and stir well.
- Start to cook the mixture on low heat until all of the sugar is dissolved then bring to the boil and simmer for 15 minutes.
- Spoon a little of the jam onto the chilled saucer. Once it has cooled push it with your finger. If it wrinkles a little, it is ready and has reached its setting point. If it is too runny keep boiling a checking as above every 3-4 minutes.
- Next, fill your sterillsed jars with the jam, I use a funnel or a small measuring jug to fill the jars as the jam is very hot so be careful. Label and keep in a dark place for up to 6 months. Once opened keep in the fridge and use within 3 months.
Nutrition
Calories: 466kcalCarbohydrates: 115gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 354mgFiber: 2gSugar: 110gVitamin A: 119IUVitamin C: 16mgCalcium: 101mgIron: 0.3mg
Tried this recipe?Let us know how it was!