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MAKES ABOUT 3LBS
INGREDIENTS:
1kg (2lb 4oz) trimmed rhubarb, chopped
1kg (2lb 4oz) sugar
juice of two small lemons
25g (1oz) root ginger
100g (4oz) crystallised ginger, chopped
METHOD:
1. Mix the chopped rhubarb, sugar and lemon juice in a large bowl and leave overnight.
2. Bash the root ginger to break the root up a bit and tie in a muslin bag. Put the rhubarb mixture and the ginger muslin bag in a heavy pan and boil rapidly for 15 minutes.
3. Remove the root ginger bag, add the preserved ginger and boil again until the rhubarb is clear.
4. Test for a set by leaving a small amount of the jam mix on a cold plate. If it wrinkles when you push your finger through it then it's ready.
5. Skim the surface of the jam with a slotted spoon then pot and seal in sterilised jars
INGREDIENTS:
1kg (2lb 4oz) trimmed rhubarb, chopped
1kg (2lb 4oz) sugar
juice of two small lemons
25g (1oz) root ginger
100g (4oz) crystallised ginger, chopped
METHOD:
1. Mix the chopped rhubarb, sugar and lemon juice in a large bowl and leave overnight.
2. Bash the root ginger to break the root up a bit and tie in a muslin bag. Put the rhubarb mixture and the ginger muslin bag in a heavy pan and boil rapidly for 15 minutes.
3. Remove the root ginger bag, add the preserved ginger and boil again until the rhubarb is clear.
4. Test for a set by leaving a small amount of the jam mix on a cold plate. If it wrinkles when you push your finger through it then it's ready.
5. Skim the surface of the jam with a slotted spoon then pot and seal in sterilised jars
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