Find your recipes and restaurants here

Rhubarb and ginger jam

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


  • 2
  • 2
    white sugar
  • 60
    lemon juice
  • 20
    ginger root


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.


NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.