Of course, itвЂ™s also yummy on that morning toast! Ways To Enjoy This Jam Like pretty much all jams, this rhubarb jam comes together pretty easily.В I was watching The Great British Baking Show the other week and one of the contestants was baking something with rhubarb, orange and ginger.В I thought what a great idea for jam!В Often rhubarb jam is made with strawberries (which is lovely), but not this time!Д«ecause this rhubarb jam is not too sweet and a little on the savoury side (with the addition of ginger), it would be lovely with some pork chops. I figured I better hurry up while the gettinвЂ™ was good because youвЂ™re gonna want to make this one.В ItвЂ™s just too darn easy not to! Time is running out when it comes to rhubarb availability because the season is so short. I make mixed berry chia jam on the regular and when rhubarb is in season, IвЂ™m all about that. Why buy store-bought when you can make homemade jam? Popping in today with this easy rhubarb jam recipe!

Once the jam cools down it will reach the right consistency the jam is thick, but easy to spread.This easy rhubarb jam recipe is a little twist on a classic with the addition of freshly grated ginger and orange.В Delicious on that morning toast!

turn the jars upside down and allow them to cool completely.

sterilise the jars, and add the hot jam to the jars, making sure they lids are closed very tight.

when the sugar is dissolved, add the quinces cut into cubes and leave to cook on a low to medium heat until the fruit is soft and has a deep orange colour, and the liquid has the consistency of a thick syrup, similar to runny honey.

add the water and sugar to a large pan and bring it to a boil.

either use a sharp knife or a veggie cutter to cut them into small cubes.

remove the fine hair on the outside of the quinces, core and quarter them.

Unlike my Old-Fashioned Wild Blackberry Jam which didn't need any more liquid added, since they have a high water content, quinces are pretty dry and can't cook without a bit of help, so a syrup needs to be made before adding the fruit to cook. I usually use the juice only, but the zest can also be added if you want. The lemon juice helps them keep their shape after cooking for a long time, and adds a nice zesty touch, I highly recommend using it. Since quinces are high in pectin, there is no need for jam sugar, but the regular white granulated sugar. And quince jam is adored by everyone, at least my mum makes it every single year without fail.ДЄnd now it is my turn to share this fantastic jam recipe. Not sure about other places, but in Romania we absolutely adore this fruit, and cannot image Autumn without it. They also change their colour from yellow to a deep orange, and become so soft they almost melt in the mouth. Raw, they might not be the sweetest fruit, in fact they are tart and hard to chew, but once cooked either in a jam or just poached, they become deliciously sweet.

It might not be the most popular jam to find in stores, but its unique flavour makes me fall in love with it every single time I have it.ДЄnother reason to love Fall! These beautiful quinces are in season in October, and have a gorgeous golden yellow colour with a fine grey-white hair that can be easily removed with a clean cloth.

It's so easy to make, and uses only 3 ingredients: quinces, sugar and lemon juice. Quince Jam, a delicious homemade jam made with fresh seasonal fruit for a fantastic spread that tastes like heaven.

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