At this time of the year the rhubarb is well swelled and a little coarser than a month or two ago. It is ideal for jam making. It can also be used in crumbles, tarts or spooned on top of ice cream.
Nana’s Rhubarb Jam
2 kg of Rhubarb
2 kg of granulated sugar.
2 Lemons – rind and juice.
75 g root ginger peeled & finely chopped (optional).
Trim, wash and wipe the rhubarb and cut into 1 inch (2.5 cm) lengths. I find a kitchen scissors handy for this.
Put into a bowl, sprinkle with the sugar, cover and leave for 2-3 days to soak.
Pour into a large saucepan, add the lemon juice & ginger. Bring slowly to the boil, stirring occasionally until all the sugar has dissolved.
Boil rapidly for about 30 minutes, until the jam sets when tested.
Take off the heat, remove the scum and leave to cool slightly.
Pot into warm sterilized jars and seal whilst still warm.
I add a pack of raspberry jelly and shredded pineapple. Don’t ask me why – maybe it is the enhanced taste of all the bits and bobs.
WWW – Nice variation, I thought of adding the extra sweetness.