Ingredients
1.5kg Rhubarb, forced or outdoor
1.1kg Golden granulated sugar
290ml Lemon juice
50g Dried root ginger
350g Preserved stem ginger
Method
- Day 1 (In the morning): Top and tail the rhubarb, wash and chop into 20mm pieces. Place in a large container, cover with the sugar and pour over the lemon juice. Cover and store in a cool dry place.
- Day 1 (In the evening): Bruise the dried root ginger with a rolling pin. Place on a square of muslin and tie with string.
- When the rhubarb has begun to produce liquid, push the muslin of root ginger under the rhubarb and into the liquid. Cover and store overnight in a cool dry place.
- Day 2: Prepare your glass jars by washing thoroughly in hot, soapy water. Rinse, drain and then place in warm oven at 50°C until jam is ready.
- Cook the rhubarb on a low heat stirring occasionally until the sugar is thoroughly dissolved, gradually bringing to the boil.
- Cook the Rhubarb mixture on a fast ‘rolling’ boil stirring occasionally until the temperature reaches 103°C.
- When the jam reaches temperature remove from the heat and empty into a heatproof container. Stir through the preserved ginger then leave to stand for 10 minutes to distribute.
- Ladle the jam into a measuring jug, before filling and lidding each jar. Store in a cool, dark place for up to 12 months. Enjoy!