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Rhubarb Jam
HomeRecipesOddsRhubarb Jam
 
Rhubarb 500g 1lb
Sugar 500g 1lb
Ginger root 7.5g ¼oz
Ginger, Crystallized 45g 1½oz

Wash the rhubarb and cut it into small sections; put it all into a bowl with the sugar sprinkled on in layers, cover and leave overnight.

Put the contents of the bowl into a pan, with the bruised root ginger tied in muslin.

Bring to the boil, and boil hard for 15 minutes. Add the crystallized ginger, cut into small pieces, and re boil for 5 minutes, or until the rhubarb is clear.

Test for gelling; pot and cover immediately.

 

From Jenny Williams, Bishops Waltham.

 
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Last updated by: Webmaster , 30-May-2006 08:55 PM
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