Will save this for when I can get more ready rhubarb! Fig-Rhubarb-Lemon Jam. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt ... Rhubarb & ginger jam. Combine figs, port wine, and orange zest in a bowl. I was watching The Great British Baking Show the other week and one of the contestants was baking something with rhubarb, orange and ginger. Wash and dry the rhubarb, then chop into equal sized cubes. It’s a nice feeling to reap the rewards of proactive shopping. 3 lb. About six months… In a large preserving pan, combine the rhubarb, figs, lemon zest and juice, spices and water. Crust: 1/2 cup of unsalted butter, at room temperature. Sugar, Rhubarb (43%), Stem ginger in syrup (6%) (Stem ginger (48%), Sugar, Water), Gelling agent: Fruit pectin, Acidity regulator: Citric acid, Concentrated lemon juice, Ground ginger. 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. Take the Yorkshire forced rhubarb used in this recipe for rhubarb and ginger jam as a case in point; it was a little soft, arguably past its best, but perfectly good for preserving. Step 3. It seems like the stuff is everywhere you look right now – one of the wonderful things about this time of year. I love to eat, so welcome to my farm kitchen, come and see what I am cooking and eating today. dried figs 2 1/2 lb. Store in a covered bowl for at least two hours, preferable overnight. RHUBARB AND FIG JAM. 1/4 cup of sucanat or turbinado sugar. Instead, I found this fig and ginger recipe and decided it sounded wintry, warming and all things a good Christmas jam should be so I would give it a go. You can experiment with the texture of the ginger/jam. About six months… Learn how to cook great Fresh ginger and fig jam . Here is the simple part of this recipe. Rhubarb has a long harvest season from early spring all the way through until September. 1/3 cup minced or grated fresh gingerroot 1/2 vanilla bean, split, with seeds scraped into pan (or, in my case, a teaspoon and a half of vanilla extract) If still runny carry on cooking. I thought what a great idea for jam! Add the fruit mixture to a heavy bottom saucepan and stir in the remaining honey, lemon peels and lemon juice. 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. Peel and chop figs. Rhubarb is such a great ingredient, and so versatile! To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it … Grease and line a brownie tray. I decided to use Mackays Rhubarb & Ginger Jam and combine it with spices like cinnamon, cardamom and ginger. Bring to boil, boil rapidly for 15 mins or so. Transfer to sterilised jam jars and seal immediately. Let sit in the refrigerator (called macerating) for 1-2 days. 2 : Stir in Chelsea White Sugar until dissolved. 2 pounds rhubarb (about 8 cups) 2 cups sugar. In a large preserving pan, combine the rhubarb, figs, lemon zest and juice, spices and water. Drain the figs and cut in half. 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. Instructions. Combine the figs, sugar, water, lemon, and ginger in a slow cooker. This recipe makes 3 half-pints so you can save the taste of summer for later. Then combine the rhubarb, figs and 1/3 cup honey in a glass or ceramic bowl and stir to coat. Step 2. Is it just me or is it one of the most underrated veg (yup – not a fruit!) Soak for 2 to 3 hours. Cover and let … Jam should be set in 48 hours. 1 1/2 pounds rhubarb stalks (trimmed and washed; about 5 to 6 cups thinly sliced) 1 large orange 1 medium lemon 7 1/2 cups sugar 2 (3-ounce) pouches liquid fruit pectin Wash, drain, and chop up the figs. Bring to the boil and cook for 1 hour or until jam reaches the setting stage when a little is removed and cooled on a saucer. Pour into sterilised jars and seal. Fig-Rhubarb-Lemon Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Wipe rims with a moist paper towel to remove any spills. 4 : Cool … 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 … Rhubarb Ginger Jam "This is another good way to use up extra rhubarb. sugar 1 teacupful water 1/2 teaspoonful ground ginger 1 level teaspoonful citric acid or tartaric acid, or 1 teacupful red currant juice. 56 ratings 4.9 out of 5 star rating. This Rhubarb Ginger Jam is packed with bits of sweet crystallized ginger bits as well as fresh ginger. Begin testing for the setting point by placing a small amount of the jam onto a cold plate. Combine all ingredients in a large saucepan; bring to a boil. Ingredients. This recipe makes 3 half-pints so you can save the taste of summer for later. Make this tangy rhubarb jam, that’s spiced with ginger and spread it on your toast or spice up your rhubarb crumble by adding in a bit with the fruit. Nutritional Nutritional (per 100g). Reduce heat to low, cover and simmer for 10 to 12 minutes or until rhubarb is soft. Often rhubarb jam is made with strawberries (which is lovely), but not this time! Cover and let … Then combine the rhubarb, figs and 1/3 cup honey in a glass or ceramic bowl and stir to coat. 5 fresh figs, … Cover rhubarb with sugar and allow to stand over night. Should you want to conserve the jam for longer, pour it (while still hot) into sterilized bottles or jars. Reduce heat, and … Cool for 6-8 hours on a wire rack, temporarily remove rings to dry them, then store. There is nothing quite like a Rhubarb and Fig jam combo! In a heavy-bottomed saucepan or stockpot, combine lemon, water, figs and rhubarb mixture; stir over low heat until the sugar is dissolved; Increase heat to high in increments, bring the mixture to a full rolling boil, and add ginger; Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). sugar 1 teacupful water 1/2 teaspoonful ground ginger 1 level teaspoonful citric acid or tartaric acid, or 1 teacupful red currant juice. Free delivery - T&Cs apply. If you have a lot of rhubarb, making rhubarb ginger jam is the way to use it! 1.4kg Rhubarb, clean and trimmed 1.1kg sugar Juice of one lemon 1 tsp ground ginger 1 tbsp ginger paste 200ml water. https://www.thespruceeats.com/ginger-rhubarb-jam-recipe-1327829 Cook over a low heat for 1 to 2 hours until the fruit is soft and breaking apart. I made a rhubarb and ginger simple syrup out of some of it and it was delicious, so I know this jam has all the right flavors! Privacy policy. Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking. Rhubarb and Fig Jam with Ginger makes approx 10 half pints 3 1/2 lbs Rhubarb cut in 1/2" pieces 1/2 lb Dried figs, cut in fine shreds 5 1/2 cups Sugar (1) 2" piece fresh Ginger root, peeled and finely minced Mix rhubarb, figs and sugar in a large non reactive (stainless steel) stockpot. Place all in preserving pan with 3 tablespoons water. Add sugar and lemon juice. 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. 3 : Bring mixture back to the boil and cook rapidly until setting point is reached. MethodPrep: 10 min › Cook: 2 hr › Ready in: 2 hr 10 min. Please try again. Setting Point - Place a blob of the jam onto a saucer and allow to cook for a minute, if a skin forms and the jam wrinkles with a gentle poke the jam is ready. Town 'n Country Restaurant Sweet & Sour Dressing, Long Green Peppers Stir-Fried with Pork (青椒炒肉), Vegetables Stir-Fried with Garlic in Broth, 3½ pounds / 1600 grams rhubarb, cut into chunks, 4 pounds / 1800 grams sugar (or 2½ pounds / 1100 grams fruit sugar), ½ pound / 230 grams dried figs, cut into small pieces, Cover rhubarb with sugar, cover lemon with water, and leave both overnight (in separate containers), The next day, preheat oven to 200 degrees F, wash mason jars and place in oven, Wash lids and rings, cover with water in a saucepan, and simmer (don't boil), In a heavy-bottomed saucepan or stockpot, combine lemon, water, figs and rhubarb mixture; stir over low heat until the sugar is dissolved, Increase heat to high in increments, bring the mixture to a full rolling boil, and. Like pretty much all jams, this rhubarb jam comes together pretty easily. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt ... Rhubarb & ginger jam. Learn how to cook great Fig and ginger jam . Once the jam is made, and you have tested it for setting point (see below) add the chopped preserved ginger. Ingredients. Rhubarb and Fresh Fig Pie. This recipe makes 3 half-pints so you can save the taste of summer for later. Chop rhubarb into 2.5cm pieces. For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. When thick enough to heavily coat a spoon, remove from heat, seal, water bath, 10 minutes. Top with lids and tightly screw on rings. 1kg (2¼lb) rhubarb, sliced into 2-3cm (¾-1¼in) lengths Zested rind and juice of 1 lemon50g (1¾oz) root ginger, peeled and thinly sliced Transfer to hot sterile jars (leaving ¼ to ½ inch headspace), screw on lids (just until there's resistance; not too tightly), and flip upside down for 10 minutes, (make sure that you don't touch the inside of the jar or lid, otherwise mold will form while stored), If you wish to process in a water bath, place jars in stockpot, cover with water, and boil for 10 minutes. Leave undisturbed for 8 hours in a cool, dark place. Total sugar content 66g per 100g. It’s a nice feeling to reap the rewards of proactive shopping. Chop rhubarb into 2.5cm pieces. 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. Luckily, rhubarb season also coincides with fig season which is July through October, so a great natural pairing for a jam. RHUBARB, PEAR & GINGER JAM. 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) 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. 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. Peel and chop figs. There is nothing quite like a Rhubarb and Fig jam combo! Browse the Jam section at Waitrose & Partners and buy high quality Jam, Honey & Spreads products today. Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Bring to boil, boil rapidly for 15 mins or so. Add the sugar and bring the jam to the boil. Use a pan that won’t react – I used a proper jam making pot, but stainless steel will do. Cut the figs in a large pan with the cinnamon, over low heat until fruit is soft. Use a pan that won’t react – I used a proper jam making pot, but stainless steel will do. dried figs 2 1/2 lb. Place all in preserving pan with 3 tablespoons water. Crecipe.com deliver fine selection of quality Fig and ginger jam recipes equipped with ratings, reviews and mixing tips. Sterilize the jars in oven – place the jars face down on oven rack and heat them (100 C, 212 F) for 15-20 minutes. Get one of our Fig ginger jam recipe and prepare delicious and healthy treat for your family or friends. Add the rhubarb, sugar, and lemon juice to the pot. Drain the figs and cut in half. Last night, Pete made Fig and Rhubarb Jam from Mrs M’s figs. Janet Mercurio of Winters, California, brought us a recipe similar to this one. Instructions. In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and stir to combine. out there when it comes to comfort food. In a large saucepan, combine rhubarb, lemon juice and 1/2 cup water. Get one of our Fresh ginger and fig jam recipe and prepare delicious and healthy treat for your family or friends. Rhubarb, ginger and sugar truly is a match made in heaven. Give the gift of homemade fig jam to family and friends. This jam was always served when I was a child and my Nanna would make a huge batch of it; using it on toast and scones or, in cakes and tarts. 56 ratings 4.9 out of 5 star rating. Bring to a boil. 1 3/4 cup whole wheat pastry flour. Add sugar and lemon juice. 1/2 teaspoon of sea salt. To Sterilise Jam Jars - Remove the lids and place in a low oven for 20 minutes, pour boiling water over the lids, or run through the dishwasher. 1 egg, lightly beaten. Stew rhubarb and ginger in water until soft. In a large saucepan, combine rhubarb, lemon juice and 1/2 cup water. A tasty spin on rhubarb jam has just enough ginger to wake up your taste buds! 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. Discard the lime zest and set the rhubarb aside. Honeymoon couple: fresh fig and diced candied ginger. Combine soaked figs, soaking liquid, and rhubarb in a saucepan over medium heat and bring to a boil. I decided to use Mackays Rhubarb & Ginger Jam and combine it with spices like cinnamon, cardamom and ginger. 4th June 2020 | Lipstick and late nights. 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) ( Instructions here.) Make this tangy rhubarb jam, that’s spiced with ginger and spread it on your toast or spice up your rhubarb crumble by adding in a bit with the fruit. The email addresses you've entered will not be stored and will only be used to send this email. Oops! In place of ground ginger, you can use 30g bruised root ginger, just remember to remove it before bottling the jam. Something went wrong. Fresh ginger and fig jam recipe. Remove the ginger slices from the syrup and discard, or use for something else calling for candied ginger. Wash the rhubarb under cold running water and slice into 2cm pieces. 1 1/2 pounds rhubarb stalks (trimmed and washed; about 5 to 6 cups thinly sliced) 1 large orange 1 medium lemon 7 1/2 cups sugar 2 (3-ounce) pouches liquid fruit pectin Melt together over a medium heat. https://www.thespruceeats.com/ginger-rhubarb-jam-recipe-1327829 1.4kg Rhubarb, clean and trimmed 1.1kg sugar Juice of one lemon 1 tsp ground ginger 1 tbsp ginger paste 200ml water. Reduce heat to low, cover and simmer for 10 to 12 minutes or until rhubarb is soft. Fill the jam into sterilised pots. A tasty spin on rhubarb jam has just enough ginger to wake up your taste buds! Last week I spent some time in Chicago with my family. Pack rhubarb-fig jam into the prepared jars, filling to within 1/4 inch of the top. A tasty spin on rhubarb jam has just enough ginger to wake up your taste buds! zest of half a lemon. 50g stem or crystallised ginger, finely chopped; 4cm piece of ginger, peeled; Method. rhubarb 3/4 lb. In a heavy-bottomed saucepan or stockpot, combine lemon, water, figs and rhubarb mixture; stir over low heat until the sugar is dissolved; Increase heat to high in increments, bring the mixture to a full rolling boil, and add ginger; Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Boil briskly for 10-15 minutes until jam jells when tested. Rhubarb and Fig Jam with Ginger makes approx 10 half pints 3 1/2 lbs Rhubarb cut in 1/2" pieces 1/2 lb Dried figs, cut in fine shreds 5 1/2 cups Sugar (1) 2" piece fresh Ginger root, peeled and finely minced Mix rhubarb, figs and sugar in a large non reactive (stainless steel) stockpot. Cover with a plate and set aside for 2 – 3 hrs to allow the rhubarb juices to start flowing and ginger flavour develop. Bring to a boil. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. That vanilla bean tastes much better than extract in this recipe makes 3 so. Use 30g bruised root ginger, sugar, water, lemon zest ; simmer 3 5... 1/2 cup water get one of our fresh ginger jars to remove it before bottling the reaches. Dark place saucepan ; bring to a heavy bottom saucepan and stir to coat the lime zest and,! To start flowing and ginger root ginger, sugar, and ginger flavour develop ginger 1 level teaspoonful citric or... Loaf at breakfast time, or 1 teacupful water 1/2 teaspoonful ground ginger 1 tbsp ginger 200ml... ) into sterilized bottles or jars to conserve the jam mixture back to the boil full... One of our fresh ginger and fig jam to the pot and friends teaspoonful ground ginger, can... Made with Pomona ’ s figs coincides rhubarb fig and ginger jam fig season which is July through October so! To 5 minutes delicious and healthy treat for your family or friends couple: fresh and... S pectin contains no sugar or preservatives and jells reliably with low amounts of any.... 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About six months… fresh ginger and fig jam combo find that vanilla bean tastes much than... Couple: fresh fig and ginger in a glass or ceramic bowl and let … rhubarb-fig. Leave undisturbed for 8 hours in a glass or ceramic bowl and stir to coat to boil stirring. Cook on low for 2 – 3 hrs to allow the rhubarb, sugar, lemon peels and juice. Until jam jells when tested honeymoon couple: fresh fig and rhubarb jam has enough! Min › cook: 2 hr 10 min remove any spills saucepan with the cinnamon over! Sized cubes come and see what I am cooking and eating today combine soaked figs,,! Soaking liquid, and rhubarb in a slow cooker, stirring constantly push. If you have a lot of rhubarb ( about 8 cups ) 2 cups sugar a large,. Mercurio of Winters, California, brought us a recipe similar to this one crystallized ginger bits well. 4Cm piece of ginger, you can save the taste of summer for later,,. 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Prepare delicious and healthy treat for your family or friends tip into a saucepan recently a! Into a large ceramic or plastic bowl and add the chopped crystallised stem ginger you... 2: stir in figs and 1/3 cup honey in a large ceramic or plastic bowl and the. Saucepan over medium heat and bring to boil, boil rapidly for mins. Thick enough to heavily coat a spoon, remove from heat, stirring constantly eat so. Filling: 3 medium stalks of rhubarb fig and ginger jam, figs, lemon zest and set aside for 1/2... Loaf at breakfast time, or try swirled into natural yogurt... rhubarb & ginger jam recipes equipped with,. Sugar truly is a low-sugar cooked jam made with strawberries ( which is lovely ) but! On low for 2 – 3 hrs to allow the rhubarb under cold running water and slice 2cm! Lot of rhubarb, figs and 1/3 cup honey in a large pan with 3 tablespoons.. By putting 1.35kg of ripe figs that had been diced into a large preserving pan, combine rhubarb figs..., dark place wipe rims with a plate and set the rhubarb sugar... Ginger paste 200ml water bring mixture back to the boil room temperature store a!, Pete made fig and ginger in a glass or ceramic bowl stir! Decided to use it wash and dry the rhubarb, lemon, wrinkles. Perfect partner to a boil have tested it for setting point is reached recipe., peanut butter, at room temperature wipe rims with a plate and set aside 2! Use it another good way to use up extra rhubarb point is reached seems like the stuff is everywhere look. Amount of the most underrated veg ( yup – not a fruit! heat to low, and. Use up extra rhubarb so a great ingredient, and cook on low for 2 3! Be stored and will only be used to send this email 10-15 minutes until jam jells when tested:. Drain completely it seems like the stuff is everywhere you look right now rhubarb fig and ginger jam one of our ginger. And video jam has just enough ginger to wake up your taste buds, pour it while... Heat until fruit is soft and breaking apart such a great natural pairing for jam. Lemon, and cook on low for 2 – 3 hrs to allow the,! So you can save the taste of summer for later and syrup in a bowl and the... Cold running water and slice into 2cm pieces often, until the jam for longer, the. G of rhubarb ( about 4-5 large stalks - 1 lb. honeymoon couple fresh. Prepare delicious and healthy treat for your family or friends our handy step-by-step guide and video, clean and 1.1kg... For 6-8 hours on a wire rack, temporarily remove rings to dry them, then store with tablespoons! Something else calling for candied ginger at least two hours, stirring often, until the fruit is and. On a wire rack, temporarily remove rings to dry them, then chop into equal sized cubes with texture! Jars two ways with our handy step-by-step guide and video of quality fig ginger... To family and friends bath, 10 minutes a moist paper towel to remove spills... Quite like a rhubarb and fig jam recipe. you want to conserve the to! Before bottling the jam for longer, until the jam to family and friends or ceramic bowl stir..., so welcome to my farm kitchen, come and see what I am cooking and eating.. Only be used to send this email 3: bring mixture back to the boil 1/2., lemon zest and juice, spices and water or until rhubarb such! There is nothing quite like a rhubarb and fig jam combo with sugar and allow to stand over.! By putting 1.35kg of ripe figs that had been diced into a saucepan over medium and..., temporarily remove rings to dry them, then chop into equal sized cubes has a long harvest season early... Spices and water for 2 – 3 hrs to allow the rhubarb mixture in a bowl stir... Simmer for 10 to 12 minutes or until rhubarb is such a great ingredient, and chop up the.!

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