Rhubarb and Ginger Jam
Recipe type: Jam
Cuisine: British
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 3 large lemons
  • 1.5kg (3lb 5oz) sugar
  • 30g (1oz) root ginger
  1. Chop the rhubarb into 3cm (1 inch) long chunks and place in a wide bowl.
  2. Add the juice of the three lemons.
  3. Cover the rhubarb with sugar and leave it overnight. The sugar will soak up the juice and make the rhubarb slightly more firm.
  4. Transfer to a preserving pan.
  5. Hit the root ginger with a rolling pin or similar to bruise and break it.
  6. Add the ginger to the pan, and slowly increase the heat whilst stirring well.
  7. Make sure that all the sugar has dissolved before the jam reaches boiling point.
  8. Once the sugar has dissolved, bring to a good boil and keep boiling until it reaches setting point. A fast boil is ideal and will give better results than a slow boil.
  9. Once it reaches setting point, remove from the heat and transfer into warmed and sterile jars.
Recipe by Jam Recipes at http://jam-recipes.co.uk/jam/rhubarb-and-ginger-jam/