Rhubarb and Ginger Jam
2 lbs of Rhubarb
4 to 6 oz Crystallized Ginger
Juice of one Lemon
2 level Teaspoons of Powdered Ginger
Wash and wipe Rhubarb sticks and cut into 1 inch pieces in length (Approx)
Put Rhubarb into a large baking bowl
Cut Ginger into small pieces and add to bowl
Add the powdered Ginger
Add the Juice of the lemon
Add the sugar.
Cover with Clingfilm and leave to soak overnight.
Put mixture into a stainless steel large pan and slowly bring to the boil, making sure all the sugar has melted. You then have to boil it for 25 to 30 minutes stirring often so that it does not stick. You have to stir it with a wooden spoon or spurtle.
Be careful because HOT jam sticks.
If you have a sugar thermometer it will show you the correct temperature.
While the jam is boiling prepare your jam jars by sterilising them with some water in a microwave cooker usually about 10 minutes until they are boiling
The longer you boil the jam the thicker it will become
This sounds wonderful I will have to try it, now that I have all this free time! Don't you need any pectin or apple peelings to help it thicken?
Thanks for the recipe dear Marhar.
It's one of my favourite jams; My gran made it when I was a kid and it was fab.
It's never ever tasted as good as when she made it but maybe my darling wife will make your recipe and I'll be transported back to my youth.
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