VeganNorth East English cuisine Desserts

Northumberland Rhubarb and Ginger Jam

Name: Northumberland Rhubarb and Ginger Jam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings
Cuisine: North East English
Ingredients: 1000 g Rhubarb; 1000 g granulated sugar; 75 g stem ginger in syrup; 3 tbsp stem ginger syrup; 15 g fresh root ginger; 60 ml Lemon juice; 1 tsp lemon zest; 0.5 tsp ground ginger; 10 g vegetable oil spread or butter

A sharp and fiery preserve balancing tart garden rhubarb with sweet stem ginger and citrus. A timeless North East pantry staple.

🇬🇧United Kingdom· North East England

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 20
Difficulty: Easy
Calories: 48 kcal

Ingredients

0 of 9 gathered

Servings

1000 g Rhubarb — trimmed and chopped into 2cm pieces
1000 g granulated sugar — white granulated
75 g stem ginger in syrup — finely chopped
3 tbsp stem ginger syrup — from the ginger jar
15 g fresh root ginger — peeled and finely grated
60 ml Lemon juice — freshly squeezed
1 tsp lemon zest — finely grated
½ tsp ground ginger — for background warmth
10 g vegetable oil spread or butter — to disperse surface foam

Equipment

•Large heavy-based preserving pan
•Wooden spoon
•Small side plates
•Jam funnel
•Sterilised glass jars

Nutrition

Per serving, approximate

Calories: 48 kcal
fat: 0.1 g
carbs: 12 g
fibre: 0.5 g
protein: 0.2 g
calories: 48 kcal

Instructions

1
Place two small side plates into the freezer to chill for the setting test.
2
Put chopped rhubarb, granulated sugar, and lemon juice into a large preserving pan.
3
Stir well and set aside for 20 minutes until sugar begins dissolving in juices.
4
Place the pan on the hob over low heat and stir until sugar dissolves completely.
5
Add chopped stem ginger, ginger syrup, grated ginger, lemon zest, and ground ginger.
6
Increase the heat to high and bring the mixture to a rapid rolling boil.
7
Boil vigorously for 10 to 15 minutes, stirring often to prevent sticking.
8
Remove the pan from heat and spoon a little jam onto a chilled plate.
9
Push the cooled jam gently with your finger; if it wrinkles, setting point is reached.
10
Stir in the spread or butter to clear surface foam, then rest for 5 minutes.
11
Ladle hot jam through a funnel into warm sterilised jars and seal tightly.

Chef's tips

Always ensure the sugar crystals are completely dissolved over low heat before allowing the pan to boil. Rhubarb has low natural pectin, so the fresh lemon juice is essential for a reliable set. If the wrinkle test does not show a crinkled skin, boil for another 3 minutes and test again.

Ingredient substitutions

granulated sugar → jam sugar (with added pectin for a firmer set)
stem ginger in syrup → crystallised ginger (finely chopped)

Storage

Store unopened jars in a cool, dark cupboard for up to twelve months, and refrigerate once opened for up to six weeks.

Reheating

Serve this preserve at room temperature; it does not require reheating.

Common mistakes to avoid

•Boiling the mixture before sugar crystals dissolve, causing a grainy texture.
•Boiling too long, which turns the jam dark brown and overly stiff.
•Leaving out lemon juice, resulting in a runny jam that fails to set.

Serving suggestions

Spread generously over warm buttered Northumberland singing hinnies.Spoon over fresh country scones alongside thick clotted cream.Swirl into warm morning porridge or thick natural yoghurt.