LOCATION: Recipes >> Preserving >> Rhubarb Ginger Jam
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Rhubarb Ginger Jam
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Rhubarb & Ginger Jam
Yield: 1.4 kg
1.1 kg rhubarb, chopped
1.1 kg sugar
2 lemons, juice only
25 g fresh root ginger
110 g preserved or crystallised ginger, chopped
Put the rhubarb in a large bowl in alternate layers with the sugar
and lemon juice. Cover and leave overnight. Next day, bruise the
ginger root slightly with a weight or rolling pin, then tie it in
a piece of muslin.
Put the rhubarb mixture into a preserving pan with the muslin bag
and bring to the boil. Boil rapidly for 15 minutes. Remove the
muslin bag, add the preserved or crystallised ginger and boil for
a further 5 minutes or until the rhubarb is clear. Test for a set
and, when the setting point is reached, take the pan off the heat
and skim the surface with a slotted spoon. Pot and cover the jam.
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