Rhubarb & Ginger Jam

[Alison]

MAKES ABOUT 3LBS

INGREDIENTS:

1kg (2lb 4oz) trimmed rhubarb, chopped
1kg (2lb 4oz) sugar
juice of two small lemons
25g (1oz) root ginger
100g (4oz) crystallised ginger, chopped

METHOD:

1. Mix the chopped rhubarb, sugar and lemon juice in a large bowl and leave overnight.
2. Bash the root ginger to break the root up a bit and tie in a muslin bag. Put the rhubarb mixture and the ginger muslin bag in a heavy pan and boil rapidly for 15 minutes.
3. Remove the root ginger bag, add the preserved ginger and boil again until the rhubarb is clear.
4. Test for a set by leaving a small amount of the jam mix on a cold plate. If it wrinkles when you push your finger through it then it's ready.
5. Skim the surface of the jam with a slotted spoon then pot and seal in sterilised jars

[pigletwillie]

I have just made a batch Alison, the only difference is that we grate the ginger into the rhubarb, rather than taking it out.

For those who have never tried it, its sublime.

[Alison]

May try grating it this year PW as then I don't have to bother fishing it out. Thanks for the tip.

[goddess]

rhubarb jam

made some jam last weekend.recipe fairly similar to yours alison but it had grannysmith apple and rhubarb in equal quantities with double amount sugar .i omitted ginger but put cardmom instead.it was delicious.g

[Flummery]

I like to use the preserved ginger in syrup with rhubarb, finely chopped. Not tried it in jam (but no reason why it wouldn't work) but it lifts a rhubarb crumble heavenward!

[Dobby]

sounds nice might have to give it a go never tryed it before but we like rhubarb crumble