How To Cook Rhubarb For Jam
Finely grate the peeled ginger directly over the rhubarb.
How to cook rhubarb for jam. Heat rhubarb and lemon juice over medium heat. Stir in lemon juice to taste. Step 1 in a saucepan combine the rhubarb sugar orange zest orange juice and water.
Repeat continuing until all the sugar and rhubarb are used finishing with a layer of sugar. The next morning heat the mixture over medium heat until it starts to come to a boil. Add the sugar to the bowl and mix well making sure all the rhubarb is coated.
In a large saucepan over medium high heat combine rhubarb sugar and salt. Cook stirring often until bubbles slow foam subsides fruit rises to the top and jam sticks to a wooden or metal spoon when lifted from mixture about 10 minutes. Cover with plastic and let the mixture macerate in the fridge overnight.
It will thicken more as it cools. Cover and leave for at least an hour or two preferably overnight. Pour a layer of sugar into the bottom of a preserving pan then add a layer of rhubarb.
Now add the sugar and boil for another 15 to 20 minutes or until a little jam congeals on the saucer from the freezer. Chop the rhubarb into 1 2 inch pieces and add to a medium sized cooking pot. Step 1 wash the rhubarb under cold running water and slice into 2cm pieces.
Cook over medium heat. Strain the juice from the rhubarb pieces and place the sugar juice mixture into a jam pot. Tip into a large ceramic or plastic bowl and add the jam sugar lemon zest and juice and chopped stem ginger.