Hebridean Rhubarb and Ginger Jam

Name: Hebridean Rhubarb and Ginger Jam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 servings
Cuisine: Scottish
Ingredients: 1000 g fresh rhubarb; 900 g granulated sugar; 40 g Fresh ginger; 50 g stem ginger in syrup; 30 ml stem ginger syrup; 45 ml Lemon juice; 1 tsp lemon zest; 0.5 tsp ground ginger; 10 g Unsalted butter

A vibrant, soft-set Scottish preserve combining tart croft-grown rhubarb with the warming, fiery punch of fresh and stem ginger.

🇬🇧United Kingdom· Hebrides and the Western Isles

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 16
Difficulty: Easy
Calories: 130 kcal

Ingredients

0 of 9 gathered

Servings

1000 g fresh rhubarb — trimmed and chopped into 2 cm pieces
900 g granulated sugar — white cane sugar
40 g Fresh ginger — peeled and finely grated
50 g stem ginger in syrup — drained and finely chopped
30 ml stem ginger syrup — from the stem ginger jar
45 ml Lemon juice — freshly squeezed, provides natural pectin
1 tsp lemon zest — finely grated
½ tsp ground ginger — for background warmth
10 g Unsalted butter — to dissolve surface foam

Equipment

•Preserving pan or heavy-based saucepan
•Wooden spoon
•Jam jars with lids
•Ladle
•Jam funnel
•Small saucers

Nutrition

Per serving, approximate

Calories: 130 kcal
fat: 0.5 g
carbs: 32 g
fibre: 1.2 g
protein: 0.6 g
calories: 130 kcal

Instructions

1
Place two small saucers into the freezer to chill for testing the jam set later.
2
Toss the chopped rhubarb, granulated sugar, fresh ginger, stem ginger, ginger syrup, lemon juice, lemon zest, and ground ginger into a preserving pan.
3
Leave the mixture to stand for two hours at room temperature until the sugar draws out plenty of pink rhubarb juice.
4
Set the pan over low heat on the hob, stirring gently until all remaining sugar granules have completely dissolved.
5
Raise the heat to high and bring the pan to a vigorous, rolling boil.
6
Boil hard for 10 to 15 minutes, stirring frequently along the bottom of the pan to prevent catching.
7
Remove the pan from the heat and spoon a little hot jam onto a cold saucer.
8
Wait one minute, then gently push the jam with your fingertip to check if a crinkled skin forms.
9
Return to the boil for another three minutes if the jam runs freely, then test again on the second chilled saucer.
10
Stir in the butter to melt away any frothy white scum sitting on top of the jam.
11
Leave the hot jam to settle in the pan for ten minutes so the ginger pieces distribute evenly.
12
Ladle the warm preserve into hot, sterilised glass jars, seal tightly with lids, and allow to cool completely.

Chef's tips

Macerating the rhubarb with the sugar before cooking draws out juices naturally and helps the fruit chunks keep their tender shape. If you prefer a firmer set, you can use jam sugar with added pectin, though traditional Hebridean rhubarb jam is delightfully soft and spreadable.

Ingredient substitutions

stem ginger in syrup → an extra 20g of fresh grated ginger and 1 tbsp golden syrup
unsalted butter → dairy-free plant butter or simply skim the froth off with a metal spoon

Storage

Store unopened jars in a cool, dark cupboard for up to one year; refrigerate after opening and consume within six weeks.

Reheating

Serve at room temperature, or warm gently in a small dish in the microwave for ten seconds before spooning over puddings.

Common mistakes to avoid

•Boiling the jam before the sugar has completely dissolved, which results in a gritty, crystallised texture.
•Overcooking the rhubarb until it turns brown and loses its bright, fresh flavour.
•Skipping the settling time, which causes fruit and ginger pieces to float to the top of the jar.

Serving suggestions

Spread generously over warm girdle scones with a dollop of clotted cream.Spoon over hot morning porridge or bowl of creamy Scottish rice pudding.Serve alongside sharp Scottish cheddar and oatcakes on a cheese board.