rhubarb and ginger jam

1kg pink rhubarb 
50 gr crystallised stem ginger finely chpoped
1 lemon zest and juice
4cm piece fresh ginger peeled
1 kg jam sugar

Mix the rhubarb, sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
Cover loosely and set aside for about 2 hrs for the sugar to dissolve. Stir occasionally.
Transfer the mixture into a jam pan and set over a medium heat. Stir until the sugar has completely dissolved and bring to the boil. Continue to cook until the rhubarb is really tender and the jam has reached setting point – about 10-15 mins.

Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately.

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