Rhubarb and Ginger Jam

I will never forget my grandmother's rhubarb jams, she produced these in the summer and they were stored away for use throughout the year until the next summer fruits.

She refused to buy shop product that she considered inferior, she used to say "Factory jams had too many seeds and that they added extra seeds to them". She considered them to be inferior to her homemade jams and this may have be her way of explaining why they were so inferior.

However, homemade jams, chutneys and jellies is an art that seems to be lost in this fast consumer world that we now live in.

This recipe has the luxury taste from the added ginger and is a great favourite for the older generations.

Ingredients:

2lb 4oz (1kg) trimmed Rhubarb, chopped
2lb 4oz (1kg) Sugar
1 pint (600ml) Water
4oz (100g) Crystallised Ginger, chopped
1oz (25g) Root Ginger
2 Small Lemons, juice only

Makes: 4.5lb (2.0 kg)

Method:

Trim and chop the rhubarb.
Bruise the ginger well and tie in a muslin bag.

Place the rhubarb, sugar, lemon juice and muslin bag into a heavy bottomed saucepan and cover with the water.
Bring to the boil.
Boil, stirring occasionally for 15 minutes or until the fruit is tender.
Remove the muslin bag.
Add the chopped crystallised ginger.
Return to the boil and simmer until the rhubarb is clear, stirring frequently.
Test for a set, when the setting point is reached, remove from the heat. (see: Potting & Setting Preserves)

Skim the surface if necessary to remove any scum.

Pot into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs (see: Potting & Setting Preserves)

Seal while it is still hot and label when it is cold.