Jan 31, 2008

Mrs. Wigworthy's Rhubarb and Ginger Jam

This is how I make it. The quantities are approximate - I always do 'roughly a pound' etc... To convert to metric weights note that one pound is approximately half a kilo (so half a pound is approx. 250 grammes etc...)
Makes 3 - 4 lbs

2 1/2 lb trimmed and chopped rhubarb
A few tablespoons of orange juice
2 1/2 lb sugar (preserving sugar with added pectin will aid the set)
Juice of 2 lemons
2 teaspoons ground ginger
4 oz finely chopped preserved or crystallized ginger

1. Cover the base of a jam pan with the orange juice, add the rhubarb and gradually bring to the boil over a gentle heat.

2. When the rhubarb has stewed until it is all soft gradually add the sugar, stirring well to aid dissolving.

3. Add the remaining ingredients and bring the mixture to a full boil, stirring frequently. Keep the mixture boiling hard until it reaches setting point (I use the cold saucer test).

4. Transfer to warm sterilised jars and cover immediately.