Rhubarb And Ginger Jam

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• 4 lbs rhubarb
• 3/4 lb cooking apple (peeled, cored and sliced)
• 1 pint water
• 2 lemons
• 3 1/2 lbs sugar
• 2 ounces crystallized ginger (chopped)

Recipe

• 1 wipe the rhubarb, trim off the base and leaves and cut the sticks into 3/4 inch lengths. put the pieces into a preserving pan with the apple slices and water. add the grated rind and juice of the lemons and tie the pips together in a piece of muslin. attach this pack to the handle of the pan so that the pips are suspended in the jam.
• 2 simmer the fruit until tender - this will take about 15 - 20 minutes. remove the bag of pips, squeezing out any juice, and add the sugar to the pan with the chopped ginger. dissolve the sugar over a low heat. when the grains have melted bring the jam to a 'rolling boil' - it should bubble all over the surface - and boil it until setting point is reached, about 10 - 15 minutes. to test for setting point, remove the pan from the heat, spoon a little jam on a cold plate and cool it. draw your finger through the jam on the plate and if the surface wrinkles it is ready.
• 3 pour the jam into warm, clean jam jars, then cover them with jam pot tops, label them with the variety and date and store the rhubarb and ginger jam in a cool, dark cupboard.