Here is my recipe for Rhubarb, Strawberry and Ginger Jam.

Rhubarb is at the height of its season right now. Rhubarb pairs especially well with apple and strawberries  and also with ginger. The perfect way to preserve this quintessential English recipe is by making home made jam.

Basic Preparation:

Throughout the year I keep all of my jars and lids from any jams, chutneys, curds or relishes.  Before making any jam or chutney I wash the jars and lids again even though I do this before I store them away.

When ready to make the jam put the jars in a medium oven for 10-15 minutes to sterilise them.  Be careful taking them out of the oven they will be very hot.  I usually use kitchen tongs to handle them. Place them on a wooden chopping board as they come out of the oven – a cold surface may make the hot jars crack.

I use jam pot covers to seal my jars which works perfectly and top them with the lids for extra security.  You can buy the jam pot covers in two sizes – 1 lb and 2 lb depending on the size of the jar you are using.  I often use those very little jam jars to serve with my afternoon teas so I cut the jam pot covers down and this works perfectly.

Ingredients:

The rhubarb comes from my allotment.  You want to try to pick the stalks that are mostly red and the insides will be white.  This stalks will be sweeter however you can use any part of the stalk.

• Important note: The leaves of the rhubarb plant are poison if you consume them, so do not under any circumstances eat them or use then in any recipe.  The leaves are best put on the compost heap right away.

Strawberries are best when they are grown in the UK.  If imported they tend to have less flavour.

Fresh ginger is used in this recipe.  I like to look for pieces with large bulbs not little fiddly bulbs which can be harder to peel and grate.

Both rhubarb and strawberries are low in pectin. Pectin is the ingredient present in some fruits that help is to set.  You can add a liquid pectin or use a jam sugar which has added pectin for these soft fruits.

Method:

Prepare the fruit the night before you plan to make the jam.  Cut the rhubarb and strawberries into pieces and place in a large bowl along with the lemon juice and sugar.  Stir and leave overnight for the sugar to draw out the water from the rhubarb.

Place the fruit mixture into the preserving pan. Add the grated ginger and heat to dissolve the sugar. Boil for about 5 minutes until the sugar has dissolved then continue cooking, stirring occasionally until the fruit is soft and the sugar dissolved .  Test for setting point and when it is reached pour into sterilised jars and cover with jam pot covers.  Leave to cool. The jam will thicken as it cools.

Sterilise the jars:

Wash and dry any jars you wish to use. Place in the oven for at least 10 minutes. Carefully take out and place on a wooden board to prevent the jars cracking if placed on a cold surface.

Complete the procedure:

Fill the jars almost to the top.  Cover with the jam pot covers (see instructions on the pack) and leave the jam to cool completely.  Wipe clean, label and put away in a cool place until you want it.

Recipe:

5 from 5 votes

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Rhubarb, Strawberry and Ginger Jam

Author: Heidi Roberts

Ingredients

• 700 grams red rhubarb
• 500 grams strawberries
• 800 grams granulated or castor sugar
• 2-3 tsp grated ginger
• 1 Tbsp lemon juice

Instructions

1. Prepare the fruit the night before you plan to make the jam.  

2. Cut the rhubarb and strawberries into pieces and place in a large bowl along with the lemon juice and sugar.  

3. Stir and leave overnight for the sugar to draw out the water from the rhubarb.

4. When ready to make the jam put the jars in a medium oven for 10-15 minutes to sterilise them.  Be careful taking them out of the oven they will be very hot.  Use kitchen tongs to handle them.

5. Place them on a wooden chopping board as they come out of the oven - a cold surface may make the hot jars crack.

6. Place the fruit mixture into the preserving pan.    

7. Add the grated ginger and heat to dissolve the sugar.

8. Boil for about 5 minutes until the sugar has dissolved then continue cooking, stirring occasionally until the fruit is soft and the sugar dissolved .

9. To test for setting point take a clean plate out of the fridge or freezer - place a small dollop of jam onto the plate and let it cool. Run your finger through the jam and if it wrinkles then setting point has been reached.

10. Test for setting point and when it is reached pour into sterilised jars and cover with jam pot covers.

11. Leave to cool. The jam will thicken as it cools.

Further posts which you might find interesting:

Blackberry Jam with Lemon and Nutmeg

Blackberry Chutney – Christmas promise in a jar

Rhubarb Chutney with Dates and Raisins

Disclaimer: I was not paid to produce this recipe or to write this post.  All opinions and photographs are my own.  No photographs may be reproduced in any manner without my written permission.