rampant rhubarb

The warm, wet summer we have had so far has sent the rhubarb rabid.

1-rhubarb

I have given it away by the kilo, along with the recipe for the very popular rhubarb champagne and still am inundated. Fortunately, I have another fabulous recipe in my armoury – rhubarb & ginger jam. I thought I would share it in case you are in the same predicament. You will need 1.5kg trimmed rhubarb

2-rhubarb

chopped into small pieces.

3-chopped-rhubarb

Mix it in a bowl with 125ml lemon juice and 1.5kg sugar,

cover and leave it overnight.

6-rhubarb-mix

Next day, transfer the mixture to a large pan

7-rhubarb-mixture

and finely chop a 4cm piece of fresh ginger.

8-ginger

Place the ginger into a muslin bag tied securely with string and add it to the pan.

9-adding-ginger

Stir over a low heat until the sugar has dissolved.

10-ginger-added

Bring to the boil and boil rapidly 20-30 minutes, stirring often. Remove any scum during cooking. When the mixture has thickened, test for setting point,

11-setting-point

put the muslin bag in the compost bin and spoon the jam into sterilized jars.

I am grateful for my husband’s penchant for Rose’s Marmalade, the jars are perfect.

14-rhubarb-ginger-jam

It’s not the most enticing colour but the flavor of this jam is awesome.

16-on-crumpets

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