Rhubarb and Ginger Jam
This delicious jam should be made when rhubarb is in full season and not yet thick and tough.
Makes 8 x 1 lb (450 g) jars
4 lb (1.8kg) trimmed rhubarb,
3lb (1.3kg/6 cups) granulated sugar
grated rind and juice of 2 lemons
1oz (25g) bruised ginger plus 1 teaspoon grated ginger
2oz (50g) chopped crystallized ginger or stem ginger preserved in syrup (optional)
Wipe the rhubarb and cut into 1 inch (2.5cm) pieces. Put it in a large bowl layered with the sugar, add the lemon rind and juice. Leave to stand overnight. Next day put into a preserving pan with the grated ginger, bash the ginger with a rolling pin, add the bruised ginger tied in a muslin bag to the pan. Steadily bring to the boil until it is a thick pulp – 40-50 minutes approximately. Remove the bag of ginger and then pour the jam into hot clean jars, cover and store in a dry airy cupboard.
If you like 2oz (50g) chopped crystallized ginger or preserved stem ginger can be added at the end.
Rhubarb and Angelica Jam
Omit the ginger. Add 6-8 stalks of finely chopped angelica (6 tablespoons/7 1/2 American tablespoons) to the above recipe and proceed as above.
Rhubarb Jam with Candied Lemon Peel
Add 2ozs (50g) chopped candied lemon peel to the rhubarb jam at the end of cooking, bring back to the boil for 2-3 minutes and pot.
Rhubarb and Rosewater Jam
3-5 tablespoons (4-6 American tablespoons) rosewater depending on strength of rose water.
Omit the ginger in master recipe and add rosewater 5 minutes before the end of cooking.