Rhubarb and Ginger Jam Recipe
Published: 22nd May 2020
Throughout the year our bountiful walled garden usually provides fresh produce for our Estate and restaurants. Since closing, we have been working hard to ensure that we preserve as much of our flourishing produce as possible. Yesterday our pastry chef Stephen made Rhubarb and Ginger jam, which will be used across the Estate when we re-open. Have a go at making your own by using the recipe below.
- 450g Rhubarb
- 450g Caster Sugar
- 20 ml of lemon juice
- Zest of 1 lemon
- 1 vanilla pod deseeded
- 1 star anise
- 4cm piece of ginger grated
- 2 oranges zested and juiced
- Cut the rhubarb into 2 cm pieces.
- Combine all of the ingredients in a bowl and let sit in a cool place for 24 hours.
- After 24 hours, place a plate in the freezer (At least 15 minutes before cooking).
- Heat the mixture in a pan over low heat until the sugar has dissolved, stirring occasionally so that it doesn’t catch on the bottom of the pan.
- Bring to jam to a rolling boil for 10 minutes. Stirring occasionally so that it doesn’t catch on the bottom of the pan. After 10 minutes, remove the jam from the heat.
- Place a teaspoon of jam on the plate from the freezer and push your finger through the jam on the plate - you're looking for it to have formed a skin and wrinkle when touched, not flood back in to fill the gap.
- If it's not ready, turn the pan back on, simmer for five minutes and test again.
- Leave the jam to settle for 15 minutes, before pouring into clean, dry, hot jars, filling them as near to the top as possible. Straightaway, place a waxed disc over the surface, then seal with a lid.
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