Here we are with another rhubarb recipe. But this is a recipe to use up the left over rhubarb from out rhubarb and ginger gin. And make rhubarb and ginger gin jam. Now who wouldn’t embrace a recipe that contains gin, even if it does mean you have been living la vida rhubarb for what seems like weeks now…
Rhubarb and Ginger Gin Jam
Oh the taste of that sharp tangy rhubarb with the kick and warmth of ginger. Yes, it was perfect in the Rhubarb and Ginger Gin we made the other week. But now it’s time to take it one step further and turn the leftover gin soaked rhubarb into this amazing jam.
Last week I made my Rhubarb and Ginger Gin and said you should hang on to the gin soaked rhubarb after making the gin. What to do with that ginny rhubarb? That’s an obvious one where I’m concerned, let’s make
Rhubarb and Ginger Gin Jam
Ingredients;
- 500g gin soaked rhubarb
- Same quantity of fresh rhubarb
- 1 kilo sugar
- zest and juice of 1 orange
- 1 tsp grated fresh ginger
- 1 tsp vanilla extract
For best results this is a 2-step process.
Method;
- Mix together the gin soaked and fresh rhubarb in a bowl and add the orange juice and zest, grated ginger and the sugar.
- Stir the mixture well and cover the bowl with cling film.
- Set aside overnight to let the rhubarb release it’s gorgeous juices.
- Next day pour the mixture into a high sided pan and add the vanilla extract.
- Heat at a low temperature until the sugar is completely dissolved then raise temperature to a rolling boil.
- Boil till setting point is reached 105C/220F.
- Finally ladle into sterilised jars
Jam tips and kit
You can check out all my jam making tips here and also see my jam making kit page where you’ll find all the gear I use for preserving.
This recipe for rhubarb and ginger gin jam will make 5 small 150ml jars. I got these cute little jars in IKEA and they are not expensive, only £2.50 for 4. Because they are just perfect for gifting it’s always good keep some in store for your prezzie preserving.
Ways to use your rhubarb and ginger gin jam
Have it on your toast in the morning. Oh come on, short of being Sue Ellen in Dallas who Terry Wogan always said had gin or her cornflakes, this really is the only acceptable way to enjoy your favourite tipple before work!
Stir it into yogurt either for breakfast or as a super easy dessert.
Use it as a filling in a Victoria sponge cake.
Spread it on your scones (here is my simple scones recipe) and don’t forget the whipped cream.
Finally why not put a dollop on your cheese board and have it with a nice mature cheddar.
Rhubarb and ginger gin jam
Yet another way to use up left-overs from your booze making activities. Never let it be said that I am not thinking of the environment and our throwaway society. After all even a spoonful of gin is too much to waste!
Cheers!
Karon x
Here are some other gin jam recipes you might like to try;
Rhubarb and ginger gin jam
Ingredients
- 500 g gin soaked rhubarb
- 500 g fresh rhubarb chopped
- 1 orange juice and grated zest
- 1 tsp fresh ginger peeled and grated
- 1 kilo sugar
- 1 tsp vanilla extract
Instructions
- Mix together the gin soaked rhubarb, fresh rhubarb, orange juice and zest, ginger and sugar in a large bowl
- Cover with cling film and set aside in kitchen overnight for rhubarb juices to be released
- Add vanilla extract and pour the whole mixture including sugar at bottom of bowl into high sided pan
- Heat on low till sugar has completely dissolved
- Raise temperature to rolling boil for approximately 20 minutes till setting point is reached at 105C/220F
- Carefully ladle into sterilised jars and seal
PIN ME FOR LATER
This is absolutely gorgeous! I can’t wait until I can get my hand on some rhubarb! I’ve loved all your recent posts, so comforting and beautiful.
Thanks very much. Hope you get some rhubarb soon.
K x