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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!
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 kg 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
Notes
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.
Nutrition
Calories: 112kcalCarbohydrates: 29gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 85mgFiber: 1gSugar: 28gVitamin A: 36IUVitamin C: 4mgCalcium: 25mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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