Privacy policy. Finely grate the peeled ginger directly over the rhubarb. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Learn how to cook great Fig and ginger jam . You can experiment with the texture of the ginger/jam. Well here is a very simple recipe of an incredibly tasty jam that can be eaten on its own as well as used for tea. 200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well) 200g flaked almonds; 75g pecans; 75g brazil nuts; 100g caster sugar; 2tbsp water; Method: Preheat the oven to 180c. Use a pan that won’t react – I used a proper jam making pot, but stainless steel will do. 1kg (2¼lb) rhubarb, sliced into 2-3cm (¾-1¼in) lengths Zested rind and juice of 1 lemon50g (1¾oz) root ginger, peeled and thinly sliced This gorgeously spiced Rhubarb and Ginger Jam Cake is based on a Rombauer Cake, which is a German cake made typically with blackberry or raspberry jam. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Let sit in the refrigerator (called macerating) for 1-2 days. Wipe rims with a moist paper towel to remove any spills. This recipe for Fig and Ginger Jam requires 4 simple ingredients to make and can be stored in glass jars for up to 6 months in the fridge, making this juicy jam recipe the … Sterilize the jars in oven – place the jars face down on oven rack and heat them (100 C, 212 F) for 15-20 minutes. Ingredients: Rhubarb and Fig Jam Recipe 2 lb / 1,000 grams of fresh rhubarb (never use the leaves) 1/2 lb / 250 grams of fresh figs (use dried figs if necessary) 1 1/2 lb / 750 grams of white granulated sugar 3 lemons 8 fl oz / 250 ml of tap water 1/2 teaspoon of cinnamon powder (one one cinnamon stick) Drain the figs and cut in half. Combine figs, port wine, and orange zest in a bowl. ( Instructions here.) The cooking I began by putting 1.35kg of ripe figs that had been diced into a large non-metallic bowl. dried figs 2 1/2 lb. The fibrous, stringy parts of ginger root won’t soften as much while cooking, so be careful to use new, fresh ginger and stop shredding/shopping the ginger and the tough, fibrous parts, to avoid them ending up in your jam. This recipe makes 3 half-pints so you can save the taste of summer for later. Melt together over a medium heat. The rhubarb and ginger jam recipe in the WI book is for a much larger amount than I’d make; I prefer to have just a few jars of lots of different preserves and so my recipe makes approximately 3 medium jars of jam, not the 2.5 kilos in the original. Good appetite! Cook over a low heat for 1 to 2 hours until the fruit is soft and breaking apart. Reduce heat to low, cover and simmer for 10 to 12 minutes or until rhubarb is soft. Discard the lime zest and set the rhubarb aside. I decided to use Mackays Rhubarb & Ginger Jam and combine it with spices like cinnamon, cardamom and ginger. It seems like the stuff is everywhere you look right now – one of the wonderful things about this time of year. 4 : Cool … Top with lids and tightly screw on rings. Wash, drain, and chop up the figs. Add the rhubarb, sugar, and lemon juice to the pot. Place the rhubarb and sugar go into the pan, add the ginger root to the pan, tied in a piece of muslin, or use a jelly bag. Let sit in the refrigerator (called macerating) for 1-2 days. 4th June 2020 | Lipstick and late nights. Step 3. Give the gift of homemade fig jam to family and friends. Luckily, rhubarb season also coincides with fig season which is July through October, so a great natural pairing for a jam. He used all the tarter green figs and about half the black figs (the riper ones), and combined that with a kilo of rhubarb we had in the freezer. In place of ground ginger, you can use 30g bruised root ginger, just remember to remove it before bottling the jam. Rhubarb Fig Ginger Marmalade. sugar 1 teacupful water 1/2 teaspoonful ground ginger 1 level teaspoonful citric acid or tartaric acid, or 1 teacupful red currant juice. Add the sugar and bring the jam to the boil. Boil briskly for 10-15 minutes until jam jells when tested. Cover rhubarb with sugar and allow to stand over night. Combine all ingredients in a large saucepan; bring to a boil. Is it just me or is it one of the most underrated veg (yup – not a fruit!) A tasty spin on rhubarb jam has just enough ginger to wake up your taste buds! This gorgeously spiced Rhubarb and Ginger Jam Cake is based on a Rombauer Cake, which is a German cake made typically with blackberry or raspberry jam. Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice. RHUBARB AND FIG JAM. Substitution . Chop rhubarb into 2.5cm pieces. 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