Rhubarb and ginger jam

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 4
Servings 0
Time

Ingredients

  • 2
    kg
    rhubarb
  • 2
    kg
    white sugar
  • 60
    ml
    lemon juice
  • 20
    g
    ginger root
 

Method

 
1. Wipe and string the rhubarb and cut it into chunks. Layer the rhubarb and sugar in a bowl. Add the lemon juice and leave to stand overnight. 2. The following day, transfer to a large heavy-based saucepan. Add ginger root. Bring to the boil and boil rapidly until reduced by about a quarter. 3. Remove from the heat, skim and remove ginger. Pour jam into sterilised jars and seal. 4. Use as a filling for a jam tart. Makes 2 litres.
 

 

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