Remove the ginger slices from the syrup and discard, or use for something else calling for candied ginger. Bring to the boil and cook for 1 hour or until jam reaches the setting stage when a little is removed and cooled on a saucer. Rhubarb, ginger and sugar truly is a match made in heaven. Often rhubarb jam is made with strawberries (which is lovely), but not this time! Learn how to cook great Fresh ginger and fig jam . Bring to the boil and cook for 1 hour or until jam reaches the setting stage when a little is removed and cooled on a saucer. https://www.thespruceeats.com/ginger-rhubarb-jam-recipe-1327829 If still runny carry on cooking. Oops! Fresh ginger and fig jam recipe. I thought what a great idea for jam! Rhubarb Ginger Jam "This is another good way to use up extra rhubarb. Then combine the rhubarb, figs and 1/3 cup honey in a glass or ceramic bowl and stir to coat. Total sugar content 66g per 100g. There is nothing quite like a Rhubarb and Fig jam combo! Transfer to sterilised jam jars and seal immediately. sugar 1 teacupful water 1/2 teaspoonful ground ginger 1 level teaspoonful citric acid or tartaric acid, or 1 teacupful red currant juice. Pour the ginger syrup into a large, deep, heavy bottomed pot. Wash the rhubarb under cold running water and slice into 2cm pieces. Fig and ginger jam recipe. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Combine the figs, sugar, water, lemon, and ginger in a slow cooker. 56 ratings 4.9 out of 5 star rating. In a large saucepan, combine rhubarb, lemon juice and 1/2 cup water. Privacy policy. Bring to boil, boil rapidly for 15 mins or so. Stir in figs and lemon zest; simmer 3 to 5 minutes. Peel and chop figs. Step 3. Take the Yorkshire forced rhubarb used in this recipe for rhubarb and ginger jam as a case in point; it was a little soft, arguably past its best, but perfectly good for preserving. Bring to a boil. To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it … To Sterilise Jam Jars - Remove the lids and place in a low oven for 20 minutes, pour boiling water over the lids, or run through the dishwasher. Melt together over a medium heat. Grease and line a brownie tray. Transfer to hot sterile jars (leaving ¼ to ½ inch headspace), screw on lids (just until there's resistance; not too tightly), and flip upside down for 10 minutes, (make sure that you don't touch the inside of the jar or lid, otherwise mold will form while stored), If you wish to process in a water bath, place jars in stockpot, cover with water, and boil for 10 minutes. If you have a lot of rhubarb, making rhubarb ginger jam is the way to use it! Let sit in the refrigerator (called macerating) for 1-2 days. Combine all ingredients in a large saucepan; bring to a boil. Instructions. Prepared with 46g of fruit per 100g. Chop rhubarb into 2.5cm pieces. Make this tangy rhubarb jam, that’s spiced with ginger and spread it on your toast or spice up your rhubarb crumble by adding in a bit with the fruit. My grocer, realising the rhubarb was a little too “bendy” had cut it up into a 500g tub and slapped a £1 sign on it . Instructions. It’s a nice feeling to reap the rewards of proactive shopping. Crecipe.com deliver fine selection of quality Fresh ginger and fig jam recipes equipped with ratings, reviews and mixing tips. Last night, Pete made Fig and Rhubarb Jam from Mrs M’s figs. Once the jam is made, and you have tested it for setting point (see below) add the chopped preserved ginger. Please try again. Place into a saucepan with the ginger and citric acid. Honeymoon couple: fresh fig and diced candied ginger. Remove the lid, turn the cooking temperature to HIGH, and cook 2-3 hours longer, until the jam reaches your desired consistency. Like pretty much all jams, this rhubarb jam comes together pretty easily. A tasty spin on rhubarb jam has just enough ginger to wake up your taste buds! If it sets, and wrinkles when you push it with your finger, it is ready. I decided to use Mackays Rhubarb & Ginger Jam and combine it with spices like cinnamon, cardamom and ginger. In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and stir to combine. Janet Mercurio of Winters, California, brought us a recipe similar to this one. Again, be aware of scorching, keep a close eye on this jam pot, or this could happen. About six months… This quantity will make about 4 … Filling: 3 medium stalks of rhubarb, chopped. Cook over a low heat for 1 to 2 hours until the fruit is soft and breaking apart. Is it just me or is it one of the most underrated veg (yup – not a fruit!) Rhubarb is such a great ingredient, and so versatile! Combine figs, port wine, and orange zest in a bowl. This recipe makes 3 half-pints so you can save the taste of summer for later. 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