“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).
RHUBARB AND GINGER JAM 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.