Just occasionally, someone will give me a jar of something to try and I cast around to create something. This is exactly what happened when Mary gave me a pot of Rhubarb and Ginger Jam. Her neighbour had gluts of Rhubarb and had given her several jars she had made. Many cakes and desserts are made with jam. Just think of Bakewell Tart and the wonderful Gateau Basque. I had Grandma’s recipe for Plum and Ginger Cake and Lemon and Ginger Loaf so it was easy to use them as a basis for a new recipe.
What you need
175g (6oz) golden caster sugar
175g (6oz) butter (softened)
3 eggs (beaten)
1 tsp vanilla extract
200g (7oz) self raising flour
1 tsp baking powder
1 ½ tsps ginger
1 tsp cinnamon
2 tbsps milk
6 tbsps Rhubarb and Ginger Jam*
75g crystallised ginger (chopped)
How to Bake
Preheat the oven to 190℃ (170℃ fan). Grease and line a 20 cms square cake tin (or you can use a 1kg/approx. 2lb loaf tin). Cream the butter and sugar. Add the eggs gradually, together with the vanilla extract. Sift the flour and spices and add to the mixture with enough milk to make a dropping consistency. Pour the mixture into the tin. Then swirl 5 tbsps of the Rhubarb and Ginger Jam into the mixture. Bake for about 40 minutes or until an inserted cake stewer comes out clean. Leave to cool for 10 minutes then remove the cake from the tin. When cool, spread more jam on the top. Score the top into squares and decorate with a small piece of chopped crystallised ginger.
*To make Rhubarb and Ginger Jam
1 kg rhubarb (trimmed and washed)
1 kg preserving (jam) sugar
1 lemon, zest and juice
50g crystallised ginger (chopped)
5cm fresh ginger (peeled and grated)
Mix the chopped rhubarb, sugar and lemon juice in a large bowl with the crystallised and fresh ginger and cover with a cloth or cling film. Leave for 2-3 hours, stirring occasionally. Place the mixture in a large pan on a medium heat and stir until the sugar is completely dissolved. Bring to the boil and cook for about 15 minutes, until the rhubarb is tender and the jam reaches setting point. To test this, drop a tspful of jam onto a cold saucer and drag along the saucer. If the jam wrinkles, the setting point has been reached. If not, continue to cook for a couple of minutes more and test again. Remove from the heat and allow to cool for 5 minutes before pouring into sterilised jars.