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Catherine Brown

Rhubarb and Ginger Jam

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Preparation info
  • Yield:

    4-5

    jars
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: The amount of ginger can be doubled.

Ingredients

  • 1.3 kg (3 lb) mature rhubarb
  • 1 kg (2

Method

Heat jars.

Preparing Fruit

Wash rhubarb and cut into 2 cm (1 inch) pieces. Put into a bowl in layers with sugar and leave for 24 hours. Stir occasionally. The

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