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Rhubarb and Ginger Jam (less ginger and sugar)



1 jar(s)

  • 250 gram sugar
  • 500 gram rhubarb
  • 1 lemon juice
  • 30 gram glace ginger, finely sliced
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

    Rhubarb and Ginger Jam

    Place roughly chopped rhubarb stalks in TM bowl and chop for 10 secs on speed 9 to puree.

    Move to a non-metallic bowl and add sugar and lemon juice and leave overnight, this will hasten the cooking process.

    Finely chop glace ginger by hand.

    Add rhubarb mix back into the TM bowl and cook for 25-30 mins.at100 degrees Celsius on speed1. Remove the MC and place basket on top of lid to contain the spitting.

    Test to see if jam is ready by dropping a small amount on to a chilled saucer. If it begins to “gel” then setting point has been reached.

    If not continue cooking for a further 2mins. at Varoma temperature

    Remove any scum from the top of the jam.

    Remove the muslin bag and when bubbles have subsided mix through the finely chopped glace ginger for 10secs.at speed 1

    Pour jam into hot sterilized jars and seal immediately. The invert and leave to cool.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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