Ingredients
Rhubarb and Ginger Jam
- 1500 grams rhubarb
- 1500 grams sugar
- 125 grams lemon juice
- 4 centimetres fresh ginger
- 100 gram Glacé ginger
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Rhubarb and Ginger Jam
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
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.
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.
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