Rhubarb and ginger jam is always a favourite and easy to make. We made 10 jars on Sunday, having picked all the remaining rhubarb (other than new shoots) on the allotment.
The following makes 10 jars:
1.5kg rhubarb, chopped
400g peeled fresh ginger roots, grated
1.5kg sugar
juice and zest of 6 lemons
400 ml water
Put all the contents other than the sugar into a jam pan. Apply heat. Stir regularly and allow the contents to become a pulp. This takes about an hour. Keep simmering and add the sugar. Stir regularly and boil it til setting point is reach. Then add to clean, warmed jars.
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