You are here:
  1. Home
  2. Sauces, dips & spreads
  3. Rhubarb and Ginger Jam


1 Rhubarb and Ginger Jam

2 Sauces, dips & spreads recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Rhubarb and Ginger Jam

Print:
Print recipe
Create a variant
4

Ingredients

1 jar(s)

Rhubarb and Ginger Jam

  • 1500 grams rhubarb
  • 1500 grams sugar
  • 125 grams lemon juice
  • 4 centimetres fresh ginger
  • 100 gram Glacé ginger
Add to shopping list
  • 6
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Rhubarb and Ginger Jam

  1.  

    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.

    The next day, chop fresh ginger for 10 secs. at speed 9. Tie up securely in a muslin cloth.

    Finely chop glace ginger by hand.

    Add rhubarb mix and fresh ginger bag 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.

10

Accessories you need

11

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.

Other users also liked...

Comments

Add a comment

  • Yummy Jam! I too puréed

    Submitted by McNissa on 15. October 2015 - 20:23.

    Yummy Jam! I too puréed rhubarb in batches. Also took close to 40min to cook. Added a couple of apples and reduced sugar to 1kg. But so yum! A great way to use my father-in-laws rhubarb crop.

    Login or register to post comments

  • There's no way 1500g of

    Submitted by Jess in Tassie on 12. November 2013 - 10:05.

    There's no way 1500g of rhubarb fit into my TM bowl, it was an overload on the blades so I resorted to pureeing in smaller lots! Once I did this it came out great, its a pity you can't cut the glace ginger in the TM because its a very sticky and tedious job. The jam in the end looks and tastes great, you could wind back the sugar if you wanted.

    Login or register to post comments