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  • Jam and preserves

  • Rhubarb and ginger jam
  • Makes about 2 ˝ kg/ 5lb.

  • Ingredients

  • 1 . 5kg/ 3 lb. rhubarb
    2 lemons
    1 . 5kg/ 3lb. sugar
    3 level teaspoons ground ginger
    15g/ ˝oz. Margarine

  • Method

  • 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.