This recipe is easy and is a great way to use up the abundant rhubarb which grows each
year in my own and my friends gardens.
Wot u need
2 kgs rhubarb
2 kgs granulated sugar
6 pieces crystalised ginger – optional
Wot u do
Cut the rhubarb into five cm pieces and wash thoroughly. Place in a large pan and cover with the sugar and leave for 24 hours.
After the 24 hour period, add the juice of the two lemons (and finely chopped ginger if using) and mix. Boil uncovered for 15 mins and then place on a rolling simmer for 30-40 mins, also uncovered. Basically you boil the fuck out of the jam – don’t rush this stage. Use a jam thermometer (buy one – they are inexpensive and worth it) and when the mix reaches 220 degrees F everything should set fine. This jam is quite forgiving – it doesn’t really stick if you use a jam pan.
Serves: makes around eight-ten jars. Can be stored in a cool dark place for 12 months. Eat within four weeks of opening.