Ginger & Rhubarb Jam with Molly from Sustained Kitchen

TIME: 15 active minutes, 24 hours cooling time

VEGAN | GLUTEN-FREE | DAIRY FREE

Makes: 1 cup

Ginger & Rhubarb Jam courtesy of Sustained Kitchen

 Ingredients:

• 1 1/2 cups diced rhubarb

• 1/4 cup grated ginger from a 3-inch ginger root

• 2 cups caster sugar 

• 2 tablespoons apple cider vinegar or lemon juice

Creating The Magic:

1. Combine all ingredients in a medium saucepan over medium heat. Stir until all the sugar has dissolved. This will take a few minutes. 

2. Turn the heat to medium-high and bring the jam to a boil. Let it boil for 7-10 minutes. If you want a thinner jam, boil for around 7 minutes. If you want a thicker jam, boil for the full 10 minutes. (Note: if you boil the jam for too long, it will be too thick to spread after it sets. If your jam sets too thick, microwave it for about 20 seconds to soften the jam each time you use it.)

3. Turn off the heat and transfer the jam to a glass jar. Leave at room temperature for about 30 minutes, or until it has cooled slightly. Then, transfer to the refrigerator and let the jam set for 24 hours before digging in. Store in the fridge for up to one month.

For more of Molly’s recipes and sustainability tips head to Sustained Kitchen