Ballyknocken's Signature Rhubarb and Ginger Jam

submitted by Ballyknocken House

Irish Cuisine
Desserts

With our delicious scones!

Preparation Time: Minutes!

Recipe Credit: Ballyknocken House and Cookery School

Ingredients :

Chef Bio :

By Catherine Fulvio, proprietor of Ballyknocken House and Cookery School, TV chef and food writer.

Instructions :

Place a saucer in the fridge.  Put the rhubarb, ginger, water and lemon juice into a saucepan. Bring to the boil and simmer gently for ten minutes.

Remove from the heat and add the sugar, stirring until it dissolves.

Return the saucepan to the heat and bring to the boil. Continue a fast boil for 10-15 minutes.  During this time, skim off any scum that rises to the surface.

Remove the saucepan from the heat and put a small amount of the jam on the cooled saucer. Return it to the fridge and when cooled, does a “finger test” i.e. run your finger through the centre of the jam. If the surface wrinkles and the two halves of jam remain separate, then the jam has reached setting point. If not, put another saucer in the fridge and the saucepan back on the heat for five minutes. Repeat the test until you reach a set.

Pour the jam into warm sterilised jars and seal immediately. Allow to cool.

Store in a cool, dark area.