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Rhubarb and Ginger Jam

“The best flavour Rhubarb for jam is the 2nd crop in the autumn. You can use spring Rhubarb but the flavour is not so good.”

(Personally I’d have a job to tell if a jar of jam had been made with spring or autumn picked Rhubarb).

Cooking time approx 25mins

You will need:

1lb Rhubarb chopped
1-2oz Crystallised Ginger (finely chopped)
1lb Sugar
Juice of 1 lemon

1 - Simmer the Rhubarb with no water until soft. If the Rhubarb is very hard you may need 1 tablespoon water.
2 - Stir in the ginger, sugar and lemon juice, and stir until sugar is dissolved.
3 - Boil rapidly until set.
4 - Pour into sterilised jars that have been warmed in the oven and cover.

North Bournemouth Allotment Society Limited

Cornelia Road, Wallisdown, Bournemouth, Dorset, BH10 4FG

Members Rhubarb Jam Recipes