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Everyday Cooking - Rhubarb and Ginger Jam.

June 2011                                                                                                                                   

foodEveryday Cooking is a feature of laterlife.com run by Rosemary Martin. 

Covering topics such as bread making, meals for one, nutritional meals, healthy eating, freezer cooking, seasonal cooking, microwave cooking, bulk cooking, preserves etc., Useful for older people and those on a limited budget, or single householders…

Please e-mail Rosemary with your cooking comments, or ideas for this section of laterlife 


Rhubarb & Ginger JamRhubarb and ginger jam

This is the time of year when there is a glut of rhubarb in the markets, supermarkets, or your own garden. So what better than to make some jam to put in the store cupboard for those winter days. This recipe, according to some of my neighbours, makes the best rhubarb and ginger jam they have ever tasted. And it is so simple to make.

Ingredients

2 ½ lb rhubarb, trimmed and chopped (prepared weight)
2 ½ lb jam sugar or preserving sugar
Juice of 2 lemons
1 oz fresh root ginger
4 oz preserved or crystalised ginger, very finely chopped

 

Method

Put the rhubarb in a large plastic or glass bowl in alternate layers with the sugar and lemon juice. Save the lemon shells and pips for later. Cover and leave mixture overnight.

Next day, crush or bruise the root ginger slightly with a weight, or a rolling pin and tie it up in a piece of muslin together with the lemon shells and pips.

Put the rhubarb mixture into a preserving pan with the muslin bag. Bring to the boil and boil rapidly for 15 minutes. Remove the muslin bag, add the preserved or crystalised ginger and boil for a further 5 minutes, or until setting point is reached.

Remove any scum and allow to cool slightly before putting into sterilised jam jars.

* TIPS

  • You can use ordinary sugar instead of jam or preserving suagar but it makes thinner jam.
  • To sterilise jam jars, first wash them in hot soapy water, then rinse well and leave to dry naturally on a rack upside down. Finally put them in the oven for 20 minutes at a temperature 140C/275F/Gas mark 1.. I put a dozen or so, and their lids, in a stainless steel meat tin.


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