Really Rhubarb Jammy

My neighbours on both sides are overgrown with rhubarb….shame they keep giving it to me! Rather than just stew it I tentatively embarked on making jam. my last experience in my early 30s of making anything for a jar was a green tomato chutney and the results were poor with my flat ( and my neighbours) stinking of vinegar for weeks!

I came across the BBC recipe here and thought I would have a bash…..

1 kg rhubarb , washed and chopped into 2 cm pieces
1 kg preserving sugar
4 cm piece fresh ginger, peeled and grated
50 g chopped stem ginger
Zest and juice of 1 lemon
Glass jars , wax discs, cellophane discs and bands

Put rhubarb and rest of ingredients in a bowl, stir and cover for 2 hours
Place a saucer in the freezer
Sterilise jars in oven at 180c for 10 minutes
Tip rhubarb mix into large enough pan and bring to a simmer for 20 minutes
After this point drop a teaspoon of mixture onto cold saucer, leave for 1 minute and gently push with finger. If it wrinkles,has a skin and looks jam like when saucer tipped then it has reached setting point. If not test mix every 2-3 minutes.

It was 30 minutes until my mix reached setting point.

Poor into sterilised jars, top with wax disc , let cool and seal with dampened cellophane disc.



5 responses to “Really Rhubarb Jammy

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