Rhubarb and Ginger Jam

Ingredients: 1kg pink rhubarb, trimmed weight1kg sugar Zest and juice 1 lemon100g stem or 75g crystallised ginger, finely chopped5 cm piece root ginger, peeled3g/1 tsp pectin Method: 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 … Continue reading Rhubarb and Ginger Jam