♥ Strawberry Rhubarb and Ginger Jam
How to bake quick and easy soft set jam. Enjoy it over plain yoghurt, ice cream, sponge cake, scones or bread for a lovely treat at anytime. Full recipe and details follow.
I have just travelled back to England with my family for the summer and one of the first things we did was strawberry picking.
A day trip to Cheltenham in Cotswolds to see family friends meant we were spoilt for choice with farms and fields. Even with the scattered rain, it was a fresh change to the Dubai scenery which is becoming unbearably hot this time of year.
My son had a field day (literally)! Running around on the grass, grabbing and cheekily eating strawberries without a care for the clouds and rain. Maybe it was the excitement of doing something new that made the berries taste sweeter and even more fun to pick.
We managed to bag ourselves two punnets of bright red strawberries and two large sticks of rhubarb kindly given to us from our family friends who had them growing in the back garden. Now you can’t get more organic than that!
The fresh produce brought back memories of my mum and I baking raspberries with sugar to make soft set jam after school. We used to have a beautiful raspberry tree in the back of the garden, which brought us copious berries every summer, but it sadly got knocked down in one of the hurricanes. Making jam was the best way to preserve the huge collection of fruit before they spoiled.
After some research I discovered the original recipe was from food writer Elizabeth David. It’s a simple technique of baking the sugar and fruit in separate dishes then mixing them together. I remember how fascinating it was to see the hot raspberries instantly break down and dissolve into a rich red syrup.
After picking up such wonderful fruit that day in Cheltenham I wanted to recreate that jam.
I experimented this week by using just strawberries and sugar as I had not tried this method for several years and well it worked a charm. The brilliant thing about this recipe is it’s completely fuss free. There’s no boiling for hours, no mess, and no sticky or burnt pans to wash out after. It’s so simple and quick I really encourage you try it with any berries you have.
In this version I have added ginger which brings warmth to the tartness of the rhubarb and brings out the sweetness of the strawberries. A lovely way to preserve summer fruit and eat them in the winter. I’m thinking of bringing a few jars to Dubai!
Let me know if you try this technique and what combination of fruit you use. Don’t forget to send me photographs of your efforts… Happy jamming!
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