Rhubarb Jam with Ginger

Preparation info
  • For approx.

    8 × 250 ml

    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 1 kg (2 lb) rhubarb, washed and cut in lengths of approx. 2.5 cm (1

Method

Bring all of the ingredients, except the preserved ginger, to a boil. Allow to simmer for approx. 15 minutes, stirring occasionally. Add the preserved ginger and leave the jam to cook until clear. Do the refrigerator test, skim the foam from the surface and pour the jam into clean jars.