Rhubarb and ginger jam

Name: Rhubarb and ginger jam
Yield: Makes 5lb (2.3kg)
Ingredients: 3 oz (75 g) preserved ginger in syrup or crystallized ginger; 3 oz (75 g) preserved ginger in syrup or crystallized ginger; 3 oz (75 g) preserved ginger in syrup or crystallized ginger; thinly pared rind and juice of 2 large lemons; 1 oz (25 g) dried root ginger; 4lb (1.8 kg) granulated sugar

Preparation info

Makes
5 lb

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

4lb (1.8 kg) rhubarb (weight after preparation)
4lb (1.8

Preserve
Vegan
Gluten-free

Method

Trim the rhubarb stalks and cut in 1 inch (2.5 cm) lengths before weighing the quantity required. Place the rhubarb and sugar in a large mixing bowl in alternate layers.

Bruise the ginger and tie i