One thing I’m keen to share this year is more recipes and more ‘this is what we’ve been eating/ making’ as I really enjoy reading meal inspiration and when I find an easy recipe that I can do unassisted I’m all over it. I said to WM I might try and attempt to make him a cake this year for his birthday (I found a step by step video on Pinterest and thought surely I can do that 😉 ) , in our house WM is chef all day every day. Even if I try he takes over, every single time.
This weekend was the first time we’ve had rhubarb from the allotment, I think it’s gone a bit crazy WM said so hopefully we should have lots more as I’m looking forward to rhubarb cordial 🙂 WM made some rhubarb and ginger jam which I thought I’d share, I wasn’t involved apart from scouting out necessary ingredients and taking photos 😉 it didn’t take him long at all, he loves making jam so I’m sure there will be more later in the year.
- 1kg forced rhubarb (untrimmed weight)
- 900g jam sugar with added pectin
- 100ml freshly squeezed Seville or sweet orange juice
this makes 5 x 340g jars
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top.
Cover and leave for at least an hour or two – preferably overnight. This draws the juice from the rhubarb and the resulting syrup helps keep the rhubarb chunks whole when boiled.
Gently bring the mixture to the boil, stirring carefully without crushing the rhubarb pieces. Boil rapidly for 5–6 minutes, then test for setting point. Remove from the heat and rest for 5 minutes before pouring into warm, sterilised jars.
Seal immediately, use within 12 months. Link to recipe here