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:
- Cover rhubarb with sugar and stand overnight in a large bowl at room temperature.
- Tip into a large pan and bring slowly to the boil stirring occasionally. Boil for about 20 minutes until thick.
- Prepare the orange if using and simmer in 5cm water for 15 minutes until soft.
- Prepare your ginger...... Add orange and/or ginger for the last 10 minutes of cooking.
- Wash and sterilise about 8 jars in the oven at 100 degrees Celsius.
- Pot the jam and allow to cool before putting on lids.
Marian Armitage
Marian is a Shetlander who, after studying at the Anderson High School trained as a teacher of ‘Domestic Science’ in Edinburgh in the early 70s.