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Rhubarb Jam with Ginger and Lemon

Rhubarb Jam with Ginger and Lemon
This sweet and tangy jam is a perfect way to capture the flavors of spring. Fresh rhubarb pairs beautifully with spicy ginger and a hint of lemon, creating a delicious spread that's just right for topping toast or yogurt, or using as a cake filling. Its balanced flavors will add a lovely twist to your favorite baked goods.
Ingredients
  • 450g/1 lb 1.76 oz rhubarb, cut into 2.5 cm/1-inch pieces
  • 250g/8.82 oz granulated sugar
  • 120 ml/1/2 cup freshly squeezed lemon juice
  • 30g/2 tbsp freshly grated ginger
Instructions

1. Combine 500g (1.1lb) of rhubarb and 25g (0.88oz) of fresh ginger in a large saucepan. Let it sit for 15 minutes until the rhubarb starts releasing its juices.

2. Add 250g (8.8oz) granulated sugar and 60ml (2fl oz) freshly squeezed lemon juice to the saucepan. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely.

3. Bring the mixture to a boil at 100°C (212°F). Then reduce the heat to medium-low and let it simmer at 80-90°C (176-194°F) for 20-25 minutes, or until the rhubarb is tender and the jam has thickened.

4. Remove the saucepan from the heat and let the jam cool slightly. Then transfer it to an airtight container and store it in the refrigerator at 4°C (39°F) for up to 6 months.

Tools
  • Large saucepan
  • wooden spoon
  • fine-mesh strainer
  • airtight container

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