How to make Rhubarb Ginger Jam (Easy & Tasty Recipe )

RECIPE FOR RHUBARB – GINGER JAM

INGREDIENTS:

1 Kg Rhubarber chopped into small cubes
750 gm of sugar ( you can also use Moscavado sugar)
Grated peel of a lemon
1 tablespoon of lemon juice
75 g of chopped candied ginger

METHOD:
Mix all the ingredients in a heavy bottom pot and cook under moderate heat stirring constantly for about 15 minutes.
When the Rhubarb is cooked to a mushy consistency it will start thickening.
HOW TO TEST IF ITS READY FOR BOTTLING?
Add a few drops to a plate and tilt the plate slightly. If the jam flows then its not yet ready.
Repeat the process at intervals till the jam stops flowing. Now its ready for bottling.
Bottling
Switch off the heat. And set all the sterilised jars on a tea towel.
This will help in preventing the jam jars from cracking while filling the hot jam.
Fill the jars to the brim and close the lid tightly. Turn the jars upside down on the tea towel for about 10 min.
Turn them back with the lid facing up. This helps in creating a vacuum which will preserve the jam for long.

This jam preserves well up to 12 months. I must admit from my experience, if the jam is made well under sterile conditions it keeps for more than a year.

I still have a small jar unopened in my cellar for more than a year.

Source of the Recipe:

swissmilk.ch/de/rezepte/LM200204_45_a/rhabarber…

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