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Jam: Gingered Rhubarb Strawberry Jam




Source of Recipe


Chef Virginia Hill


Recipe Introduction


This recipe offers a tarter version of the classic Strawberry Jam, with the added bonus that with a little adaption it will top a pavlova or fill a summer tart.




List of Ingredients





450g rhubarb, washed trimmed & cut into 2c.m diagnol slices
650g ripe strawberries, rinsed and hulled
2 cups caster sugar
2-3 teaspoons fresh ginger, grated
1 tablespoon jamsetta


Recipe



Combine rhubarb and strawberries in a 2 litre ovenproof glass jug.
Cover and cook on High for 10 minutes.

Stir in sugar and ginger. Cook on High for 5 minutes.

Stir in Jamsetta. Cook on High a further 5 minutes.

Cool and bottle in sterilised jars.

(Instructions based on a 750W oven.)

For a pavlova topping or sweet tart filling, reduce cooking time by 6 minutes. Add 2 tbls of tapioca, cover and cook for 4-5 minutes longer.

Virginia Hill always recommends giving rhubarb a chance, to those who are not afficionados, as it is rich in vitamins, flavoursome and colourful when cooked in the microwave.

Tips for the Jam Session:

The cook & stir method is the most effective method.
Small quantities using fresh, good quality fruit is recommended.

Place paper towel under the jug for easy cleanup.

Stir to distribute heat and blend ingredients.

Use commercial pectin for moist fruits, proportions are about the same as in cooking conventionally.