- 1kg pink rhubarb, trimmed weight
- 1kg sugar
- Zest and juice 1 lemon
- 100g stem or 75g crystallised ginger, finely chopped
- 5 cm piece root ginger, peeled
- 3g/1 tsp pectin
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl, add the sugar and pectin, 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/crystallised ginger. Finely grate the peeled root 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, stirring occasionally to prevent catching, until the rhubarb is really tender and the jam has reached setting point (104oC) – this should take about 15-20 mins.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 60 secs and 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 and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label once completely cold.
Makes 4 (and a bit) 1 lb jars