Fermanagh Rhubarb and Ginger Jam

Name: Fermanagh Rhubarb and Ginger Jam
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings
Cuisine: Northern Irish
Ingredients: 1000 g Rhubarb; 900 g granulated sugar; 75 g stem ginger in syrup; 2 tbsp ginger syrup; 25 g fresh root ginger; 1 tsp ground ginger; 1 unit Lemon; 10 g Butter

A vibrant, ruby-tinted preserve blending tart garden rhubarb with fiery stem ginger and lemon, perfect for spreading over warm soda bread.

🇬🇧United Kingdom· County Fermanagh and the Lakelands

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 16
Difficulty: Easy
Calories: 115 kcal

Ingredients

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Servings

1000 g Rhubarb — trimmed and cut into 2cm pieces
900 g granulated sugar — white granulated or preserving sugar
75 g stem ginger in syrup — finely chopped
2 tbsp ginger syrup — from the stem ginger jar
25 g fresh root ginger — peeled and finely grated
1 tsp ground ginger — for background warmth
1 unit Lemon — finely grated zest and juice
10 g Butter — optional, to disperse surface froth

Equipment

•Preserving pan or large saucepan
•Wooden spoon
•Jam jars with lids
•Small saucers
•Ladle

Nutrition

Per serving, approximate

Calories: 115 kcal
fat: 0.1 g
carbs: 28 g
fibre: 1.2 g
protein: 0.5 g
calories: 115 kcal

Instructions

1
Place two small ceramic saucers into the freezer to chill for testing the set later.
2
Place the chopped rhubarb, granulated sugar, and lemon juice into a large preserving pan.
3
Add the grated fresh ginger, chopped stem ginger, ginger syrup, lemon zest, and ground ginger.
4
Leave the mixture to stand for 20 minutes until the sugar begins to dissolve into drawn juices.
5
Set the pan over low heat on the hob and stir until all sugar dissolves completely.
6
Increase the heat to high and bring the mixture to a rapid, rolling boil.
7
Boil vigorously for 12 to 15 minutes, stirring occasionally to prevent sticking.
8
Remove the pan from the heat and spoon a little jam onto a cold saucer.
9
Wait one minute, then push the jam with your fingertip to check if it wrinkles.
10
If it remains runny, boil for another 3 minutes and test again with the second saucer.
11
Stir in the butter to disperse any surface scum, then skim off remaining froth with a spoon.
12
Ladle the hot jam into warm sterilised jars, seal tightly, and leave to cool completely.

Chef's tips

Always ensure every grain of sugar is fully dissolved over low heat before bringing the pan to a boil. Rhubarb has moderate pectin, so the added lemon juice is essential for helping the jam achieve a proper set. Use young, pink stems for the brightest colour and sweetest flavour.

Ingredient substitutions

stem ginger in syrup → crystallised ginger, finely chopped
granulated sugar → jam sugar with added pectin

Storage

Store sealed jars in a cool, dark cupboard for up to one year; once opened, keep refrigerated and consume within four weeks.

Reheating

Serve at room temperature directly from the jar without reheating.

Common mistakes to avoid

•Boiling the jam before all sugar crystals dissolve, which causes the jam to crystallise in the jar.
•Overcooking the rhubarb, which can turn the preserve dull brown and make the fruit stringy.
•Skipping the saucer wrinkle test and ending up with an unset, runny preserve.

Serving suggestions

Spread thickly over warm buttered wheaten bread or soda farls.Dollop onto fresh plain scones alongside clotted cream.Swirl into warm morning porridge or thick Greek-style yoghurt.