Rhubarb and Ginger Jam Recipe

This is taken from the 1995 edition of the "Good Housekeeping" Cookery Book.

Ingredients

1.1kg (2.5lb) rhubarb (prepared weight), chopped
1.1kg (2.5lb) sugar
juice of 2 lemons
25g (1oz) root ginger
100g (4oz) preserved stem ginger, chopped

Method

See here for pictures of the method.

Place the rhubarb, sugar and lemon juice in a large bowl in alternate layers, cover and leave overnight.

Next day, peel and bruise the root ginger slightly with a rolling pin, and tie it in a piece of muslin. Put the rhubarb mixture in a preserving pan with the muslin bag, bring to the boil and boil rapidly for 15 minutes, stirring frequently.

Remove the muslin bag from the pan, add the stem ginger and boil for a further 5 minutes.

Test for set, and when setting point is reached remove any scum with a slotted spoon, pot and cover.

Makes about 2kg (4.5lb)