Rhubarb Jam
Ingredients:
4lbs (2 kg) rhubarb
4lbs (2 kg) granulated sugar
3 oz (75 g) root ginger
Juice of 2 lemons (or 4 tablespoons bottled Lemon Juice) .
4lbs (2 kg) rhubarb
4lbs (2 kg) granulated sugar
3 oz (75 g) root ginger
Juice of 2 lemons (or 4 tablespoons bottled Lemon Juice) .
Method:
Trim, wash and wipe the rhubarb and cut into 1 inch (2.5 cm) lengths. Put into a bowl, sprinkle with the sugar, cover and leave overnight to soak.
Next day, pour into a pan, add the lemon juice, bruise the ginger and wrap in a piece of muslin and place it in the pan, bring slowly to the boil, stirring occasionally until all the sugar has dissolved.
Boil rapidly until the jam sets when tested and the fruit sinks to the bottom of the pan.
Remove the scum and leave to cool slightly. Pot into warm sterilized jars and seal whilst still warm.
Makes about 5 lbs (2.5 kg) of jam.
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