This lightly spiced gingery jam has a wonderful rosy red colour and a deliciously warm flavour. Spread it into cakes or serve it on toast. It's perfect for enjoying through the winter, so make it when rhubarb is in season, then tuck it into the back of your cupboard.
- 1kg rhubarb
- 1kg jam sugar
- 50g stem ginger from a jar
- 4cm piece of ginger
- Zest and juice of 1 lemon
Chop the rhubarb into 2cm chunks. Finely chop the stem ginger and ginger.
Stir the rhubarb, sugar, stem ginger, ginger and lemon juice and zest together. Cover with cling. Leave for two hours, stirring occasionally.
Put a saucer or two into the freezer. Tip all of the ingredients into a saucepan. Stir and cook until the sugar has dissolved and then bring to the boil. Cook over a medium-high heat for 10-15 minutes or until it reaches a setting consistency. Test on the saucer - drop some jam onto the saucer, leave for 30 seconds and push with your finger. If it wrinkles, it's done. If not, cook for a bit longer.
Leave to cool for 2-3 minutes and then spoon into hot sterilised jars. Seal.