Ingredients (for 3lbs)
1kg trimmed rhubarb, chopped
1kg sugar
juice of two small lemons
25g root ginger
100g crystalised ginger, chopped
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 mins.
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.
My sis loves this one!
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The quiet power of growing things is truly magical
Thanks Aqui, now I just need time to have a go! Mm, looking forward to it with scones and clotted cream...
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Status of our house: No heating, no bathroom, no kitchen. Washing machine, fridge, and boiler sitting around in boxes. No door on room with toilet!