- 1kg pink rhubarb
- 1kg jam sugar
- 1 lemon, zest and juice
- 50g stem ginger, finely chopped
- 4cm piece of ginger, peeled
- After washing rhubarb, slice into 2cm strips. Place in a large bowl and add the sugar, lemon zest and juice and the chopped stem ginger.
- Grate the fresh ginger directly over the rhubarb. Stir well, cover with cling film and set aside for 2 hours stirring occasionally.
- Put a small plate in the freezer. Put all the rhubarb and juices into a preserving pan and set over a medium heat.
- Stir until sugar has dissolved and bring to the boil. Keep at a rolling boil for 10 –15 minutes.
- The conserve should reach setting point. Take the plate out of the freezer, put a teaspoonful on it and leave for 30 secs. If the jam wrinkles up when you push your finger through it, it is ready. If not, cook for a further few minutes and test again.
- Remove from the heat and leave for 2 minutes, before pouring into sterilised jars.
- Seal immediately and label once completely cold.
This is so easy to make and doesn’t take a lot of preparation.
The hint of ginger complements the fruit nicely and gives you a lovely warming feel.
Have on toast , scones, or on rice pudding.