Another rhubarb jam revelation. I thought that the pear flavour would be drowned out, but no, this is a winner.
INGREDIENTS:
- 1kg rhubarb stems, chopped
- 2 pears (around 200g)
- 50g crystalised stem ginger
- 1.2kg sugar
- Juice of 2 lemons, or one lemon, one orange
METHOD:
- Chop the rhubarb, and chop the ginger, mix and cover with the sugar
- The next day, add the lemon juice, and the peeled chopped pears.
- Bring to a simmer and cook for 20 minutes, until the jam is thick.
- Pour into warmed jars.