Rhubarb and ginger jam

Name: Rhubarb and ginger jam
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 2.00 kg rhubarb; 2.00 kg white sugar; 60.00 ml lemon juice; 20.00 g fresh ginger

0 serving

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Vegetables

By Food24 November 03 2009

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Ingredients (4)

2.00 kg	rhubarb
2.00 kg	white sugar
60.00 ml	lemon juice
20.00 g	fresh ginger

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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.