Despite the weather trying to convince us of the contrary – spring it would appear may be amongst us. Yesterday I received a precious handful of the most delicately pink forced rhubarb. Very first of the season, but a very teeny harvest.
Hardly enough to make a crumble with – besides it would be criminal to hide the very first spring crop beneath a crumble crust and douse it with custard.
Instead I decide to make one teeny pot of rhubarb and ginger jam to preserve the delicate colour and tart flavour so that we could savour it over a weeks worth of breakfasts and snacks.
RHUBARB AND GINGER PRESERVE
- 200 g rhubarb
- 200g sugar
- 1 tsp powdered pectin
- 1 cm piece of root ginger
Using a very fine grater – grate down the piece of ginger.
Add it to a bowl of the rhubarb which has been washed, dried and cut into small chunks.
Sprinkle the rhubarb and ginger with the sugar and stir well to combine – then cover the bowl with some cling film and leave overnight.
The sugar will draw liquid from the rhubarb and create quite a quantity of delicate syrup.
Pour the fruit and syrup into a pan and stir in the 1 tsp of powdered pectin. Gently start to bring the pan to the boil.
After a couple of minutes the rhubarb will disintegrate into thin shards suspended in a pink syrup. Cook for 10 – 15 minutes until a setting point is reached (where some jam set on a cold saucer creates wrinkles when you push it with a finger as it cools)
Pour into a sterilised pot (I poured it into a small jug so you could see the wonderful colour).
As I didn’t manage to get a full pot, I left the pot to cool before screwing on the lid and storing in the fridge.
This will all be eaten this week so I don’t really need to think about long term storage …………………… and can I report it was fabulous with some toasted pikelets and a pot of tea this afternoon.
The first taste of spring – Yum!!!!