forced rhubarb

This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger

Rhubarb & ginger jam

1kg pink rhubarb, trimmed weight

1kg jam sugar (which has added pectin)

lemon

stem or crystallised ginger, finely chopped

ginger,

Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.

Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.

Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.

To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.

Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Rhubarb & vanilla jam

rhubarb

sugar

vanilla pods

Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam &ndash; if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)

Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

For this rhubarb-infused gin you will need to use bright pink, early forced rhubarb and allow at least 1 week after making before drinking. This gives the gin a beautiful pink colour and fresh, sweet rhubarb flavour. Add a few slices of fresh ginger, ½ vanilla pod or perhaps a star anise or a few strips blood orange zest if you want a more aromatic flavour.

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Rhubarb & ginger jam

Rhubarb & vanilla jam

Rhubarb gin

Top 3 forced rhubarb recipes from across the web

The most viewed forced rhubarb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rhubarb & ginger jam

Rhubarb & vanilla jam

Rhubarb gin

The most viewed forced rhubarb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine