Florrie Stout’s Rhubarb and Ginger Jam

Preparation info

  • Makes

    4 jars

    • Difficulty

      Easy

Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

Florrie insists you should try to use new fresh rhubarb for this delicious jam, before it becomes stringy. The season begins in Fair Isle at the beginning of May. She says she prefers this recipe to the old-fashioned recipes which would have boiled the rhubarb for ages.

Ingredients

  • 1.1 kg trimmed rhubarb, chopped (this is the trimmed weight)
  • 1.1 kg granulated sugar
  • Juice of 2 lemons
  • 75 g preserved ginger, finely chopped

Method

Place the rhubarb in a large bowl in alternate layers with the sugar and lemon juice, cover and leave overnight. Next day, tip everything into a large preserving pan and bring to the boil, stirring, and boil rapidly for 10 minutes. It will rise to the top of the pan, so watch carefully all the time.

Add the preserved ginger, boil for a further 5 minutes and then test for setting by placing a few drops on a cold saucer: it will cool quickly. Push with your finger; if it wrinkles, it is ready.

Pot in warm, sterile jars.