Wednesday, 15 April 2009

Rhubarb and Ginger Jam

I am starting to use up what is in the freezer in readiness for putting in new supplies as the new seasons goodies fall upon us. I have just put a couple of batches of forced rhubarb into the freezer so I think I am going to be well set up for crumbles etc for the forthcoming months. I still have quite a bit from last year to use so in an effort to use some of this up and free up a little bit more space for the new goodies in the freezer I am going to make some Rhubarb and Ginger jam.

This quantity makes about 3lb

1.1kg (2 1/2lb) trimmed rhubarb (frozen or fresh)
1.1lg (2 1/2lb)sugar
juice of 2 lemons
25g/1 oz fresh root ginger
100g/4 oz preserved or crystallised ginger, chopped

1. Put the Rhubarb into a large bowl, alternating in layers with the sugar and the lemon juice. Cover and leave overnight.
2. Next day bruise the root ginger slightly with a rolling pin and tie it in a piece of muslin. Put the Rhubarb mixture into a preserving pan with the muslin bag; bring it to the boil and boil rapidly for about 15 minutes
3. Remove the muslin bag and 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 setting point is reached take the pan off the heat and skim the surface with a slotted spoon to remove any scum. Pot and cover the jam.

Enjoy on thick slices of warm toast with butter - yummy

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