Page title and description

Sauces, conserves & preserves
Rhubarb and ginger jam
Ingredients
- 1kg trimmed rhubarb, chopped
- 1kg sugar
- juice of 2 small lemons
- 25g fresh ginger
- 100g crystallised ginger, chopped
Method
Prep time:
10 min
PT10M
Cooking time:
1h
PT1H
-
Step 1
Mix the chopped rhubarb, sugar and lemon juice in a large bowl and leave overnight. -
Step 2
Bash the fresh 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. -
Step 3
Remove the fresh ginger bag, add the preserved ginger and boil again until the rhubarb is clear. -
Step 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. Skim the surface of the jam with a slotted spoon then pot and seal in sterilised jars.