SMALL BATCH RHUBARB & GINGER JAM      (makes approx. 2 pots)

Ingredients :

sticks of the pinkest rhubarb you can find - I used 8 or 9 large sticks

granulated sugar

stem ginger pieces - I used 5 walnut sized pieces (from a jar, not fresh)

3-4 tbsp ginger syrup from the jar.

Method :

1.  Wash and slice your rhubarb into smallish chunks.

2.  Weigh the rhubarb and take note of its weight.

3.  Place the rhubarb into a suitably sized non-reactive saucepan add 1tbsp of water and begin to heat on a high heat.

4.  Weigh out slightly less than the weight of the rhubarb, in sugar.  For instance, if you have 400g of rhubarb, I'd use around 310g of sugar.

5.  Once the rhubarb has begun to sizzle, is looking juicy and like it is beginning to soften, add the sugar and the ginger syrup.  It is worthwhile not adding the sugar until the fruit has begun to soften, as if there is a lack of liquid in the saucepan you can wind up with caramel beginning to happen, which can taint the flavour of the jam.  If your rhubarb appears dry, simply add a little more water.

6.  As the rhubarb cooks and the sugar dissolves, stir regularly to prevent it catching on the bottom of the pan.  Burnt rhubarb isn't very nice.

7.  Quickly chop the stem ginger pieces into a mixture of sizes - the largest of which should be no bigger than a quarter of a teaspoon.

8.  The jam will boil, at which point you need to take care not to connect with it as it is hotter than the surface of the sun (or seems like it) at this moment.  A long handled wooden spoon is to be recommended, for stirring with.

9.  Allow the jam to boil, as you need to cook off the majority of the water from the fruit.  How long this process takes depends entirely upon how much jam you're making.  For the ingredients I used, above, it took around 15-20 minutes.  You'll know when you are getting close to "jam", as the feel of the stirring will change.  Each pass of the spoon will become easier as the mixture changes from slightly granular to smooth glossiness.

10.  At this stage, get ready a metal spoon and a saucer of cold water.

11.  Once the jam has reached your preferred thickness - and is feeling glossy - drip a little into the metal spoon and see how easily it runs.  If you're doubtful still, drip a little into the water on the saucer.  Does it set quickly?  Can you run a finger through it without it dispersing into the water?

12.  Once the jam is demonstrating that it is setting well, remove from the heat and stir in the ginger pieces.  Set aside and allow to cool.

13.  Once at a safer temperature, decant into your pot of choice and put some bread into the toaster.  Well, you have to test your recipe, don't you?

From http://jennyeatwellsrhubarbginger.blogspot.co.uk