Rhubarb, Ginger and Orange Jam

by Marian Armitage -

All over Shetland, Jam makers are 'oxter' deep in rhubarb in May. Pull the rhubarb stalks from the plant and then wipe clean with a damp cloth. Try to use the more tender stems that are pink at the root end as this will enhance the colour of the finished jam. I make a lot of this jam, some with or without ginger or orange. I give it as presents or use it as barter as I did recently for some delicious crabs.

I use a mixture of powdered ginger and pieces of crystallised stem ginger - grated root ginger will make the jam a bit more fiery.

Orange is a lovely addition to this jam and can be used with or without the ginger. Grated orange rind looks pretty and gives a more subtle flavour but if you prefer a full citrus blast then finely cut the peel of half a small orange, as if you were making marmalade, simmer in a pan with 5 cm water for half an hour, drain and add to the rhubarb for the last 10 minutes of boiling.

There is no water at all in this recipe as a considerable amount will come out of the rhubarb as it stands.

Rhubarb, Ginger and Orange Jam

Course: Main

Servings: 8 jars - medium sized

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients
  • Rhubarb - 2 kilos (cut into 1cm lengths)
  • Granulated sugar - 2 kilos
  • Ground ginger - 2 level tsp
  • Crystallised stem ginger - 100 grams (cut into 1cm pieces)
  • Orange peel - half small (finely chopped)
Instructions
  1. Rhubarb, Ginger and Orange JamCover rhubarb with sugar and stand overnight in a large bowl at room temperature.
  2. Tip into a large pan and bring slowly to the boil stirring occasionally. Boil for about 20 minutes until thick.
  3. Rhubarb, Ginger and Orange JamPrepare the orange if using and simmer in 5cm water for 15 minutes until soft.
  4. Rhubarb, Ginger and Orange JamPrepare your ginger...... Add orange and/or ginger for the last 10 minutes of cooking.
  5. Wash and sterilise about 8 jars in the oven at 100 degrees Celsius.
  6. Rhubarb, Ginger and Orange JamPot the jam and allow to cool before putting on lids.
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