I made rhubarb and ginger jam last year and though it was popular with colleagues at work, it was nevertheless a bit runny. So this time I decided to add some of the apples a picked a few weeks ago to help it set. Here's my recipe:
800 grammes rhubarb
600 grammes apples (after they have been peeled and cored)
2 large ginger roots
Chop the rhubarb and add to jam pan.
Peel and core the apples then chop them and add to jam pan. (Remember to freeze the cores and skins and use them at a later date for making jellies - more about that coming soon.)
Peel the ginger, then grate it and add to pan.
Apply heat and bring to boil.
Keep simmering until the fruit has broken down into a wet pulp. Takes about an hour to get to that stage.
Once it has reached this stage, make sure it is boiling and add in the sugar, stirring constantly.
Keep boiling until the setting point is reached then add to warned jars.
The proporton of fruit and ginger can be varies. Some may argue that I use too much ginger however I found the strong ginger taste went down well with many people. Some however may prefer to put in much less ginger.