Good afternoon Nancy and all,
It has been quite nice today, first Saturday in ages that it
hasn't rained.
If you like ginger, you will love this jam. No peeling makes
for easy prep. I am on my second rhubarb pull.
Rhubarb and Ginger Jam
Makes five 1lb/454g jars - I went for a firm set and only
got 4lb
3 lb/1.5kg rhubarb, young and tender
3 lb/1.5kg sugar
1 oz/25g root ginger, tied in muslin
3 lemons
4 oz/125g crystallised ginger, chopped
Trim both ends of the rhubarb stalks but do not peel.
Cut into short pieces and layer up with the sugar in a
mixing bowl. Cover and leave overnight to draw out the
juice.
The following day, put into a Preserving Pan with the root
ginger, the grated zest and strained juice from the lemons.
Simmer until pulpy, stirring occasionally to prevent
burning.
Remove the root ginger, stir in the crystallised ginger and
then boil until the jam thickens to a soft set.
To obtain a stiffer set, add 250ml (?pt) of thick apple or
red current juice, boil and finish as above.
Pour into sterilised jars and seal.
I can't believe that I spent many years stripping the skin
of my rhubarb, DOH!
Sylvia <Scotland>
http://www.nancyskitchen.com
