This is a lovely way to keep enjoying rhubarb throughout the year, and the colour of the jam will improve your mood at breakfast. The addition of ginger is compulsory, but the chilli is for those who like a lingering heat to balance the sweet, and can be moderated according to taste.
A helpful tip is to use a wide-bottomed pan to get the temperature up as quickly as possible. You will need a jam thermometer.
- 500g rhubarb, chopped into 2cm pieces
- 3 red chillies, deseeded and roughly chopped (check chilli heat and adjust to taste)
- 500g jam sugar
- 1 orange, juiced
- 30g ginger, grated
- Put a couple of small plates in the freezer for testing the jam later. Mix the rhubarb and chopped chillies with the sugar and leave at room temperature for 1 hour, stirring occasionally. .
- Tip into a large, flat bottomed pan (make in 2 batches if the pan is not big enough) with the orange juice and ginger, and heat gently, stirring, until the sugar dissolves. Bring to the boil then keep cooking until the mixture reaches jam setting temperature (105C). To test, spoon a little jam onto one of the frozen plates then run your finger through. It should wrinkle and have a jammy consistency. If not, keep boiling and testing. Pour into small sterilised jars and seal.