I mentioned the large quantities of jam in our house to Spaid, and he started reminiscing about rhubarb jam, the best jam in the world if you come from the Hebrides. I made some, adds good vibes to work.
- 1 kg summer rhubarb, chopped into very small segments
- 25 g crystalised ginger
- Juice of 1 lemon
- 1 kg jam sugar
- Chop the rhubarb and put it in the jam pan, with the finely chopped crystalised ginger, and the lemon juice. Pour the sugar over the top. Leave the mixture overnight.
- The next day, heat the rhubarb and sugar together until the sugar has dissolved, and then quickly bring to a fast boil, and boil until setting point is reached.
- Pour into warmed jars.