Page 12 - Veggiefood Presentation

Rhubarb & ginger jam

Ingredients Method

1kg pink rhubarb Wash the rhubarb under cold running
1kg sugar water and slice into 2cm pieces. Tip into
Zest and juice 1 lemon a large bowl and add the sugar, lemon
50g stem or crystallised ginger, finely zest and juice, and chopped stem ginger.
chopped Finely grate the peeled ginger directly
4cm piece ginger, peeled over the rhubarb

Stir the mixture thoroughly, cover
loosely with cling film and leave to one
side for about 2 hrs to allow the sugar to
dissolve into the rhubarb juice. You may
need to stir the mixture occasionally to
encourage this process along.

Scoop the fruit and all the sugary juices
into a saucepan and set over a medium
heat. Stir until the sugar has completely
dissolved, and bring to the boil.
Continue to cook at a fairly swift pace
until the rhubarb is really tender and the
conserve has reached setting point –
this should take about 10-15 mins.

Leave it for 30 secs, then gently push it
with the tip of your finger. If the jam
wrinkles the setting point has been
reached. If not, continue to cook for a
further couple of minutes and test again

Remove the pan from the heat and leave
to one side for 2-3 mins before pouring
into sterilised jars. Seal immediately and
label with the date once completely
cold.