Rhubarb: Rhubarb and Ginger Jam

posted by Liz Thomas 11-14-101 12:55 AM

from the British Good Housekeeping "Complete Book of Preserving"
Rhubarb and Ginger Jam

2 1/2 lb rhubarb, trimmed and chopped (prepared weight)
2 1/2 b sugar
Juice of 2 lemons
1 oz fresh root ginger
4 oz preserved or crystalised ginger, chopped

Put the rhubarb in a large bowl in alternate layers with the sugar and lemon juice. Cover and leave overnight.

Next day, crush or bruise the root ginger slightly with a weight or a rolling pin and tie in a piece of muslin.

Put the rhubarb mixture into a preserving pan with the muslin bag, bring to the boil and boil rapidly for 15 minutes. Remove the bag, add the preserved or crystalised ginger and boil for a further 5 minutes, or until setting point is reached.

Remove any scum, then pot and cover in the usual way.

Note: Although I haven't made this I would be inclined to finely chop the lemon peel and add that, plus any pips to the muslin bag. This would help release some more pectin. Another thing you could do to help reach set point more quickly is to use preserving sugar which has a little pectin added to it.

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