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Rhubarb – ginger – jam

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Ingredients for 1 servings:

  • 1 kg rhubarb
  • 1 kg gelling sugar (1:1)
  • 30 g fresh ginger

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Clean the rhubarb and cut into approximately 3 cm long pieces. Weigh it after cleaning – it should be 1 kg. Peel the ginger root and finely dice (if you don’t like the spiciness, use a little less ginger). Mix the rhubarb and ginger with the gelling sugar, cover, and let it steep overnight. Bring to a boil and simmer for 4 minutes, then test for settling. Place a large drop onto a cold plate. If it sets after a short time, serve the jam hot. Pour the finished jam into clean jars and seal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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