The rhubarb plant has well and truly delivered a lot this year. So far I’ve done a rhubarb puree for a delightful rhubarb Bellini, several crumbles and now we come to the latest, Rhubarb and GIN-ger jam!
Works super well with a cheese platter!
Rhubarb and GIN-ger Jam
450gr rhubarb
450gr jam sugar
10-15gr piece of fresh ginger
100 ml gin (I used Bombay Sapphire)
Freshly squeezed juice of 1 lemon
½ vanilla pod, seeds only
1tsp coarse ground black pepper
1. Prepare rhubarb and cut into small pieces
2. Bash the ginger a couple of times with a rolling pin
3. Put all ingredients in a bowl and let soak overnight in the fridge
4. Put a small plate in the freezer
5. Remove the piece of ginger from the mix
6. Add the mix to a heavy based saucepan and bring to a boil
7. Let simmer for about 15-20 minutes
8. Blitz quickly with a hand blender. You choose how fine you want your jam
9. Take the plate out of the freezer and put a little bit of jam on it so you can see the texture. If it looks a bit soft/loose then simmer for a few more minutes and try the same again until you have the jam texture you want
10. Once ready, pour the jam into warm sterilised jars and seal immediately
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