|Rhubarb and ginger jam
Makes about 2 ˝ kg/ 5lb.
1 . 5kg/ 3 lb. rhubarb
1 . 5kg/ 3lb. sugar
3 level teaspoons ground ginger
15g/ ˝oz. Margarine
1 Wash and trim the rhubarb, cut it into short lengths. Put it in layers, with the sugar and the lemon juice, in a large bowl. Leave for 24 hours.
2 Prepare the jam jars.
3 Put the rhubarb and sugar into a pan, add the ground ginger. Stir gently over a low heat until all the sugar is dissolved.
4 Boil quickly until the jam is a fairly thick consistency. This jam does not set as firmly as other jams but is always firm enough to spread properly.
5 Stir in the margarine to remove any scum.
6 Carefully pour into the warm jars, cover and label.