1kg pink rhubarb, trimmed weight
zest and juice 1 lemon
75 – 100g stem or crystallised ginger, finely chopped
4 – 5 cm piece root ginger, peeled
100 ml pectin (if a more solid set desired)
Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the sugar, leave overnight for fruit to soften and to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
Add lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs.
Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved and once the sugar has dissolved 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.
To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 60 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, stir in the pectin (if using) and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Makes 4 (and a bit) 1 lb jars