Are you looking for a unique and flavourful jam recipe to try at home? Look no further than the Soup Maker Rhubarb & Ginger Jam! This delightful jam combines the tartness of rhubarb with the warmth of ginger for a truly unforgettable taste experience.
Kitchen Must Have: Hamilton Beach Soup Maker
Ingredients
- 1.2kg rhubarb (1kg trimmed weight), trimmed and sliced diagonally into 2–3cm/1in slices
- 125g fresh root ginger (100g prepared weight), peeled and cut into 5mm/⅕in cubes or grated
- 100ml freshly squeezed orange juice
- 700g jam sugar
- pinch sea salt
Directions
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Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole.
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Place two saucers in the fridge to test for setting point.
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Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved.
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Add mixture to the Soup Maker and set to the JAM setting and press START.
Once done, turn off the soup maker — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, heat for a few more minutes until it thickens.
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Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screw top lids. Leave to cool before labelling.
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Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4–6 weeks.
Makes 5–6 x 200ml jars