RHUBARB & GINGER JAM

Rhubarb is a must in the garden – thrives with minimal care, loving animal manure, yielding abundant, flavourful stems year after year.

400 grams rhubarb, diced
400 grams sugar
20g piece of fresh ginger, finely grated
2 pieces crystallized ginger, finely diced 
1/2  lemon

Mix all the ingredients together in a large heavy based saucepan.

Leave to stand for an hour or so for the flavours to combine.

Place of a low heat and stir to dissolve the sugar, increase the heat to medium and bring to the boil.

Cook for 20 minutes or until it reaches setting point.

Add a squeeze of lemon towards the end of cooking time.

Place into sterilized jars, sealed tightly and believed to cool.

Keep in a cool dark place for up to six months. Once opened, store in the fridge.

 

Recipe courtesy author & gardener Bri DiMattina’s “Nostrana”, a collection of homegrown recipes & growing tips