Rhubarb!

Hello gardeners, after a bit of a break the blog is back. Following a prolonged winter the growing season is suddenly in full pelt. If you have rhubarb on your plot it should be about ready to harvest.

We certainly have some down on Lotti and if you think you might get sick of rhubarb crumble here's a recipe for rhubarb and ginger jam courtesy of my mother. I've been enjoying it for years and it never disappoints.

This is the recipe and method for rhubarb and ginger jam - this is for a large amount which I make in 2 batches - you can adjust it to fit what you have.

Ingredients

5.8kg rhubarb - cut into 1cm lengths 

400g fresh ginger-peeled and grated 

12 lemons - zest & juice

4kg granulated sugar

Start the night before and layer the rhubarb and sugar in a large heavy based pan (a jam pan is ideal of course but expensive)

Add the juice, zest and ginger to pan and cook the rhubarb on a medium heat - slowly until soft and sugar is dissolved.

Bring to boil - I turn it up and then back down again when boiling.

Check for set after 20 mins  - put a small amount on cold saucer if it wrinkles when pushed with your finger it is done - or use a sugar thermometer 

Stir & leave to stand for 10mins then pot into warmed jars.

To sterelise jars put in oven for 30mins at 140 c

 

Happy cooking!