RHUBARB AND GINGER JAM


Ingredients

2 lb (0.9kg) prepared Rhubarb
1⁄4 Pint (125ml) Water
3 lb (1.4kg) Sugar
3 tbls lemon juice
2 oz (50g) Fresh Root Ginger
1/2 Bottle Certo

ginger


Method
  • Chop the rhubarb into ½ in (1cm) lengths and place in a large pan with the water. Bruise the dry ginger, or chop the fresh ginger into thin slices crossways, put it into a muslin bag, and add to the pan. Heat to the boil, and stir in the sugar.
  • Add the lemon juice, stir until all the sugar has dissolved, then bring to a full rolling boil.
  • Boil rapidly for 5 minutes, stirring occasionally.
  • Remove from the heat, take out and drain the muslin bag, and stir in the Certo. Skim if necessary.