The classic jam. For each kilo of rhubarb, I use 50 grams of chopped crystalised ginger. You can also used powdered ginger, and adjust according to taste. If you love ginger, double the amount.
INGREDIENTS:
- 1kg chopped rhubarb stems
- 50g chopped crystalised ginger or 1 teaspoon of powdered ginger
- 1kg sugar
- juice of two small lemons
METHOD:
- Chop the rhubarb and the ginger into the jam pan, and cover with the sugar. Leave overnight.
- The next day, bring to the boil and then add the lemon juice. Simmer for around 20 minutes, until thick.
- Pour into warmed jars.