Rhubarb Jam

Ingredients

• 4 lb Rhubarb,
• 2 oz Finely chopped preserved ginger,( See Notes )
• 4 lb Sugar.

Method

• 1. Wash the rhubarb, wipe dry and cut up small,
• 2. Layer in a large bowl with the sugar and ginger,
• 3. Leave to soak for two days, stirring two or three times.
• 4. Rub the inside of a large pan with buttered paper.
• 5. Put rhubarb, ginger and now dissolved sugar into the pan.
• 6. Bring to the boil,
• 7. Boil steadily until the jam is a rich colour and setting point is reached, ( See Notes )
• 8. Pour into warmed jars, and leave to cool slightly,( See Notes )
• 9. Seal and label,( See Notes )

Notes

• 1. To check for setting point, test the jam on a chilled plate, it should start to set.
• 2. The jars you use should be strong, and the lids must have rubber seals, they should be soaked in boiling water just before use.
• 3. It's best to lid the jam while it's still quite hot as this forms a vacuum in jars.
• 4. If you can't get preserved ginger, ( also called crystallised ginger ), then make the Jam without it, then sprinkle in 1 heaped teaspoon of ground ginger and stir at the end of cooking.