Rhubarb and ginger gin jam
This rhubarb and ginger gin jam is a fun and tasty way to get your gin fix at any time of day!
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
If you haven't made my rhubarb and ginger gin you can use another 500g of rhubarb for this recipe and just before potting up the jam add 100ml of gin.
This recipe makes 750g of jam which will keep for up to a year in a cool dark place. Once opened store in the fridge and use within a month.
Calories etc taken from 1 tablespoon of jam.
Calories: 112kcalCarbohydrates: 29gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 85mgFiber: 1gSugar: 28gVitamin A: 36IUVitamin C: 4mgCalcium: 25mgIron: 1mg
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