Name: Rhubarb and ginger jam
Prep time: 30 min
Cook time: 30 min
Yield: Makes 1 jar
Cuisine: British
Ingredients: 4 sticks rhubarb, sliced; 1 orange, juice only; 200g/7oz jam sugar; 100ml/3½fl oz cider vinegar; 2 tbsp freshly grated root ginger; 2 star anise; cheese (pick a selection of your favourite local cheeses); fruit, such as sliced red apples, pears, grapes or ripe figs; celery sticks; roasted nuts; crackers

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Makes 1 jar
Dietary: Egg-free Pregnancy-friendly

James’ rhubarb jam has a savoury edge to it, which makes it a fabulous accompaniment to the indulgent cheese board he served at Ballywalter Park.

By James Strawbridge

From Strawbridge over the Drawbridge

Shopping list

Ingredients

rhubarb: 4 sticks rhubarb, sliced
orange: 1 orange, juice only
sugar: 200g/7oz jam sugar
vinegar: 100ml/3½fl oz cider vinegar
ginger: 2 tbsp freshly grated root ginger
star anise: 2 star anise

To serve (optional)

cheese cheeses: cheese (pick a selection of your favourite local cheeses)
grapes: fruit, such as sliced red apples, pears, grapes or ripe figs
celery: celery sticks
nuts: roasted nuts
crackers: crackers

Method

Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney.
Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days.
Serve with a selection of local cheese, fruit and crackers.