Rhubarb & Ginger Jam
Rhubarb & Ginger Jam
INGREDIENTS:
700g (4 1⁄2 cups) rhubarb, chopped
500g (2 1/2 cups) jam sugar
30g (2 tablespoons) crystallised Ginger (or one tbsp grated fresh ginger)
Juice and zest of 1 lemon
METHOD:
1. Place the chopped rhubarb, sugar, juice of 1 lemon and crystallised ginger in a large pan, toss well and leave to marinate for 2 hours.
2. Place the pan over a medium heat and stir until the sugar is dissolved. Then reduce the heat to low, and continue to cook for 20 minutes.
3. Remove from the heat and allow to cool completely. Then ladle the jam into sterilised jars
watch clodagh make this
Recipe From
Clodagh’s Kitchen Diaries by Clodagh McKenna
