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Rhubarb, Ginger & Chilli Jam
Rhubarb, Ginger & Chilli Jam
Servings: 30 servings
Ingredients
- 450 g rhubarb
- 450 g sugar
- 3 dried red chillies
- 2 cm finely grated Thai ginger or galangal
- Juice of half a lemon
Instructions
- Cut the rhubarb into 2cm chunks and place in a bowl, pour the sugar over and give the bowl a shake. Add the chillies and leave for 24 hours. (I left mine in the fridge for about 5 days)
- After a day the sugar will draw the juice out of the rhubarb making a lovely pink tinged syrup. Taste to check the level of chilli, if hot enough, remove them, if not leave them in for the cooking.
- Place the rhubarb, syrup, ginger & lemon in a saucepan and gently simmer until setting point is reached.
- Taste the jam whilst cooking and add more ginger, or remove the chillies, if desired.
- Remove the chillies (if you have not already done so), pour into clean warm sterilised jars and seal.
Notes
Setting Point - Place a blob of the jam onto a saucer and allow to cook for a minute, if a skin forms and the jam wrinkles with a gentle poke the jam is ready. If still runny carry on cooking.
To Sterilise Jam Jars - Remove the lids and place in a low oven for 20 minutes, pour boiling water over the lids, or run through the dishwasher.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 61kcal | Carbohydrates: 15g | Potassium: 43mg | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 1.2mg | Calcium: 13mg