- add rhubard to pan
- peel the ginger roots and grate them, then add them to the pan
- heat to boil
- the freezing and thawing process had already turned much of the rhubarb to a course pulp but you need to boil and simmer it until it becomes a sloppy pulp
- then add the sugar, stirring regularly
- once the setting point is reached, (when the skin forms on the surface in the pan) pour into warm jars
- jam is ready for use pretty much immediately
I first made this jam last year and thought it had gone wrong. It did not set well so was rather sloppy. I also thought I put in too much ginger. I took samples into work (my colleagues are my food testing guinea pigs) and they loved it. Turned out to be one of my most popular jams. They liked the heavy use of ginger. Others may want to tone down the quantity of ginger used.