Rhubarb and Ginger Jam
Rhubarb and Ginger Jam
Rhubarb and ginger simmered with sugar to create a delicious jam. Tastes great on toast, in cakes and anywhere you can think to eat jam.
Ingredients
Makes: 3 kg
- 2kg rhubarb, washed and diced
- 1 1/2 kg sugar
- 2 teaspoons ground ginger
- 1/2 teaspoon citric acid
Directions
Preparation:15min ›
Cook:15min ›
Extra time:8hours soaking ›
Ready in:8hours30min
- Cover rhubarb with sugar and allow to stand over night.
- Place into a saucepan with the ginger and citric acid. Bring to a boil. Boil briskly for 10-15 minutes until jam jells when tested.
Substitution
In place of ground ginger, you can use 30g bruised root ginger, just remember to remove it before bottling the jam.
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