Rhubarb and ginger jam
Just preprared this jam to use up the last of the rhubarb for the season and to pot it in little jars so I can take some to my family in my hand luggage.
Rhubarb and ginger jam
Just preprared this jam to use up the last of the rhubarb for the season and to pot it in little jars so I can take some to my family in my hand luggage.
Open in Cookpad AppSteps
- 1
Wash trim and cut rhubarb in small pieces
- 2
Hit the ginger root with a rolling pin to bruise. Put in a little parcel made of muslin.
- 3
Put rhubarb and muslin bag with ginger in a big container
- 4
Cover with sugar
- 5
Leave to rest for 48 hours
- 6
Drain juice into pan and bring to boil. Simmer stirring constantly for 15 minutes
- 7
Add rhubarb to the liquid and continue to cook until fruit is transparent. Stir every now and again.
- 8
When reached set point remove bag of ginger pot and cover
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