Rhubarb Jam
Over a year ago
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Ingredients
- 6 lbs rhubarb
- 6lbs jam sugar (with pectin)
- 3 tblsp root ginger. finely chopped or grated (optional)
Accompaniment
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Method
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1
Layer the sugar, ginger and rhubarb in a heavy based pan.
Stand for anytime between 20 mins and 8 hours.
Bring to bubbling point, then continue to cook over a constant heat for anything up to 45 minutes. Stirring occasionally with a wooden spoon.
If the jam is properly cooked it will stiffen when poured on to a cold plate.
Skim off any foam with a metal spoon.
Pour/spoon into sterilized jars and seal.
Chef's Tips
If removing the foam still leaves a cloudy jam, add a knob of butter and stir in.
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I made rhubarb and ginger jam this way but without leaving to stand, works just as well if you are in a rush.