Rhubarb and Ginger Jam
| 1 Kg (2.2 lbs) Rhubarb |
275 ml (1½ cups) water |
| 1 Kg (2.2 lbs) sugar |
grated rind & juice of 2 large lemons |
| 10 ml (2 tsps) ground ginger |
few drops red coloring |
Wash
the rhubarb and peel off any tough outer skin. Cut into 2 cm ( ½ in ) lengths
and place in a saucepan with the water, sugar, lemon rind and juice and ginger.
Simmer, stirring until all the sugar is dissolved. Bring to the boil and cook
until the rhubarb is tender and the mixture thickens. Test for setting. Add a
few drops of red food coloring for a good effect. Pour the mixture into pre
sterilized, hot jars, and seal when cold.
Note:
This jam must be stirred very gently, otherwise the rhubarb will break up into a
heavy, unattractive paste.
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