Rhubarb, Ginger & Vanilla Pod Jam
This jam is absolutely delicious and is made from rhubarb, fresh & stem ginger and a vanilla pod. It is perfect for toast and goes extremely well with scones and clotted cream - it also makes a wonderful gift!
Servings:
2
yield(s)
Prep Time:
15
mins
Cook Time:
15
mins
Total Time:
30
mins
Ingredients
-
500
g
rhubarb
(cut into 1cm rounds)
-
500
g
jam sugar
-
40
g
fresh ginger
(peeled & grated)
-
40
g
stem ginger in syrup
(drained & finely chopped)
-
1
lemon
(zest & juice)
-
1
vanilla pod
Instructions
-
Place a plate in the fridge - this is used to test that the jam is ready.
-
Place all the ingredients into a large heavy based pan over a high heat and stir well. Stir continuously for 10-15 minutes.
-
To test that the jam is ready, remove the plate from the fridge and drip some of the jam onto the chilled plate. It should ripple if you put a spoon through it. If it is not ready continue to boil for a further 5 minutes until it is ready.
-
Remove the vanilla pod from the pan, and our the hot jam into sterilised jars, seal tightly and label. Enjoy!
Makes 2 x 450 g jars.