Rhubarb and Ginger Jam
1kg Rhubarb, washed and cut into small pieces
1kg jam sugar
Juice of 2 lemons
65 – 70 grams of stem ginger, finely chopped.
Preserving Pan ideally, but if not a low sided wide stainless steel saucepan will do. – Do not use an aliminium pan as the acid in the fruit will react with it and give off a tinny taste.
Jam thermometer. If you don’t have one put a small plate in the fridge!
Place all the ingredients in a glass bowl, mix and leave overnight.
Pour into your saucepan and bring to the boil, then simmer for about 5 minutes or until set (125°C on the jam thermometer) or, and here’s the wacky bit, take a teaspoonful and put it onto the cold plate you put in the fridge. Push the outer edge of the jam puddle into the centre with your index finger. If the jam wrinkles even a little, it will set
When the jam has reached setting point, pour it into sterilised jars and cover immediately. You can buy jam covers in most shops and supermarkets. These are made up of three elements, a silicone disc of paper, a large round of cellophane and a rubber band. Cover each jar with a silicone disc (slippy side down onto the surface of the jam). Wet one side of the cellophane round, then stretch it over the jar, and secure with a rubber band. If the cellophane disc is not moistened, it will not become taut when the jam gets cold.