Ingredients

The following ingredients have 4 Servings
  • 400 g chopped rhubarb (narrow stalks best (prepared weight))
  • 30 g crystallised stem ginger (finely chopped)
  • 400 g granulated sugar
  • 2 tbsp lemon juice (freshly squeezed)

Instruction

  • Wash and dry the rhubarb, then chop into equal sized cubes.
  • Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice.
  • Cover with a plate and set aside for 2 – 3 hrs to allow the rhubarb juices to start flowing and ginger flavour develop.
  • Transfer to a pan and heat gently whilst stirring with a wooden spoon until the sugar dissolves. (You’ll notice there will no longer be any scratching sounds from the sugar).
  • Bring to a rolling boil and time for 6 minutes, stirring with a wooden spoon to prevent the jam from sticking to the pan and burning.
  • Turn off the heat and test a few drops of jam on a chilled saucer, if a finger pushed through it makes and crinkle and it appears tacky, it’s ready.
  • If it’s not ready boil for another 2 minutes and repeat until is passes the test.
  • Ladle jam into hot sterilised jar/s and seal immediately.
  • Allow to cool before serving.
  • Store in a cool, dark place where it will keep for a year and most likely more (if you can resist it that long)!