rhubarb and ginger jam


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

preparation
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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