Rhubarb and Ginger Jam

This is a classic. I use a very old version from a book by Marguerite Patten; the book is priced 2/6! The jam is best with rhubarb cut late in the year. I have recently reviewed this alongside the ‘Maw Broon’s cookbook’ and updated it. As usual, most of the ingredients can be ethically sourced.

INGREDIENTS:

  • 800g-1kg Rhubarb, locally grown
  • 200g crystalised ginger
  • 1kg jam sugar
  • Juice of 1 lemon

METHOD:

  • Cut the rhubarb into 1 inch pieces, and cover with the sugar to stand overnight.
  • Chop the ginger finely and sprinkle into the sugar.
  • Cook slowly in a jam pan, until the sugar has dissolved.
  • Add the lemon juice and bring to the boil. Heat quickly until the jam is thick, and boil for about 15 minutes.
  • Pour into clean warmed jars.

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