Rhubarb And Ginger Jam.
Rhubarb And Ginger Jam
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
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- 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.
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