Rhubarb, ginger and chilli jam
Makes 2 x 250ml jars
Easy
Total time:
Give this seasonal preserve an aromatic lift with the addition of fiery ginger and punchy chilli
Skip to ingredients
- 500g rhubarbchopped into 2cm pieces
- 6 red chilliesdeseeded and roughly chopped
- 500g jam sugar
- 1 orangejuiced
- 30g gingergrated
Nutrition: per serving
- kcal36
- carbs9g
- sugars9g
- fibre0.2g
- protein0.2g
Method
step 1
Put a couple of small plates in the freezer for testing the jam later. Toss the rhubarb and chillies with the sugar and leave at room temperature for 1 hour, stirring a few times throughout.
step 2
Tip into a pan with the orange juice and ginger, and heat gently, stirring, until the sugar dissolves. Bring to the boil then keep cooking until the mixture reaches jam setting temperature (105C). To test, spoon a little jam onto one of the frozen plates then run your finger through. It should wrinkle and have a jammy consistency. If not, keep boiling and testing. Pour into small sterilised jars and seal.
