Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.


Roadtrip; the one with all the jam.

Last weekend me and my lovely sister went on a little roadtrip!

I may have annoyed quite a lot of people on social networking sites by tweeting the entire journey, but we made it in one piece!

We were travelling from Newcastle to Ipswich, which we managed in just under 5 hours. We didn't set off until after 5pm, I had taken a days holiday to pack, burn roadtrip CDs and bake bread, but my poor sister had to work all day then drive 5 hours! (I don't drive; sorry Jen!)

It was basically 5 hours of this, driving in the dark is pretty boring. The scenery really doesn't change that much on the A1. Although did you know there is an A1 adult store right by the side of the motorway? Yep, this is actually a thing! When we drove past at around 7pm it looked surprisingly busy!

We stopped for essential provisions, Maoam are a strangely addictive yet messy roadtrip sweet, I am sure my sister is still finding little wrappers all over her car! (again, sorry Jen)
Oh and FYI Costa iced coffee is really not as nice as Starbucks. (in my opinion)

I have yet to mention the purpose of the super fun roadtrip. We were visiting our Auntie who lives down in Suffolk (Hi Auntie Hilary, if your reading this!).

One of the many things I was really excited about was learning how to make Jam! My auntie had a lovely garden full of delicious rhubarb so she decided to teach me the art of jam making. We went for a rhubarb and ginger jam.

So, my sister got to work digging and doing general garden stuff; including pulling out/cutting all of the rhubarb (not sure what went down out there, I stayed in the kitchen with a brew, I don't do mud!)

The recipe we followed to make the jam was from the BBC Good Food website.


  • 1kg pink rhubarb , trimmed weight
  • 1kg jam sugar (which has added pectin)
  • zest and juice 1 lemon
  • 50g stem or crystallised ginger , finely chopped
  • 4cm piece ginger , peeled and grated.

  • We started off chopping the rhubarb roughly into 2cm pieces, added all the other ingredients and left to sit in a large bowl for 2 hours.

    While we were waiting for the rhubard mixture to do its thing, we prepared the jars. We washed them thoroughly and then placed them in the oven on a low heat, apparently this sterilises them, and also having the jars warm when you put the jam in is best.

    Once the two hours was up, we popped the mixture into a Maslin pan and brought to the boil. After about 15-20mins we started to test for the set. This is something that had always sounded really complicated in recipes, and was one of the things that put me off jam making.
    It is in fact incredibly easy! Simply pop a saucer in the freezer, then once it is really cold, pop a teaspoon of jam on the saucer, wait 20 seconds, then run your finger through the jam.
    You are basically looking to see if the jam sets and doesn't run back together in the middle.

    Once the jam was ready and setting nicely, it looked like this. I have to say it smelled absolutely amazing!
    We poured the mixture into the pre-prepared jars and labelled them.

    We also made a rhubarb chutney and a strawberry and apple microwave jam! Both were also delicious. I can post the recipes if you would like to see them.

    I am a bit obsessed with searching for new and interesting jam recipes. Have you made any delciious jams lately?