Rhubarb and Ginger Jam Sept 25, 2009 15:24:46 GMT -6
Post by Sylvia on Sept 25, 2009 15:24:46 GMT -6
If you like ginger, you will love this jam.
Rhubarb and Ginger Jam
Makes five 1lb/454g jars - I went for a firm set and only got 4lb
3 lb/1.5kg rhubarb, young and tender
3 lb/1.5kg sugar
1 oz/25g root ginger, tied in muslin
4 oz/125g crystallised ginger, chopped
Trim both ends of the rhubarb stalks but do not peel.
Cut into short pieces and layer up with the sugar in a mixing bowl. Cover and leave overnight to draw out the juice.
The following day, put into a Preserving Pan with the root ginger, the grated zest and strained juice from the lemons.
Simmer until pulpy, stirring occasionally to prevent burning.
Remove the root ginger, stir in the crystallised ginger and then boil until the jam thickens to a soft set.
To obtain a stiffer set, add 250ml (½pt) of thick apple or red current juice, boil and finish as above.
Pour into sterilised jars and seal.