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Rhubarb & Ginger Jam



4 lb Rhubarb

Zest & Juice of 2 Lemons

2 oz Ginger peeled & bruised

½ pint of water

4 lb sugar

8 x 12oz jars washed and sterlized in an 80c oven. Boil lids in water to sterlise.



Put all ingredients, except sugar, in a wide bottom jam saucepan and simmer for 30 minutes.

Warm the sugar in a bowl in the low oven first. Careful not to overdo it. This helps it to dissolve quicker. Put a plate in the fridge for your set test. Add sugar to the pan of rhubarb and stir continuously for half an hour rapid boil. Rhubarb Jam has a tendency to burn if you turn yor back on it! Put some jam on your test plate and leave in fridge to cool for a minute or two then see if it will set by pushing it with your finger checking for wrinkles. Some say that the second growth of rhubarb is better for jam making...