Yesterday was one of those days when there is a definite feeling of spring in the air and with that I always feel inspired to make something from my kitchen. My daughter has a great patch of rhubarb which needed picking so pick I did, over 2 kilos, enough to make at least nine jar of Rhubarb & Ginger Jam.
What you need........
2 Kilos of rhubarb washed and cut into 2" pieces
2 kilos of Jam sugar with extra pectin
2 Unwaxed lemons, zest and juice
100 grams of Stem Ginger
Large piece of Fresh Ginger grated
9 Jam jars pre heated in oven for half an hour to sterilize
3 Chilled side plates for testing
Place all the ingredients in a large basin and leave for 2 hours, stirring regularly every 20 minutes or so.
Place clean jam jars on a baking tray place in oven and turn oven to 200c to sterilise the jars.
When the time is up put ingredients in a preserving pan and start to cook the fruit, stirring until all the sugar has melted and the fruit broken down and a lovely smell comes from the pan. Bring to the boil and keep cooking for 20/25 minutes until the fruit reaches setting point you can test this with the chilled side plates. The fruit will wrinkle and become thick, I then let it sit for a couple of minutes while I remove the jars from the oven making sure the jars are still hot or the mixture will crack the jars!
Then decant into the jars, seal with wax paper, clear film and a decorative cover. It really is as easy as that, the taste is a refreshing change from marmalade on your toast. Enjoy