Rhubarb and Ginger Jam

[seedling]

This was one of my favorites as a child and I still love it.

1 lb prepared rhubarb ( 1cm pieces)
1 lb sugar
1/2 - 1/ inch chunk fresh grated ginger ( or 1 teaspoon ground ginger)
juice 1 lemon

Put rhubarb and sugar in jam pan overnight to dissolve all sugar. Next day- Simmer to make sure all the sugar is dissolved, then add ginger and lemon juice. Bring to the boil, stirring all the time until setting consistency is reached. Test on saucer put in fridge for an hour before. Put drop of jam on saucer. Let it cool for a couple of minutes. Thjen push it with finger. If it wrinkles up when pushed then its ready. If not then keep boiling and try again. When ready pour into steralised jars.
Great on toast or crumpets.
Enjoy, Seedling

[Beccy]

And if you don't like ginger try cloves, surprisingly good too

[Pol]

Thanks Seedling. I have just made some of this and had a quick taste whilst putting it in jars - delicious!!
Pol.

[Piglet]

I made 10lb last week seedling and after tasting it the family swiped most of the jars just leaving us with three and as it tastes so good its just not enough until the rhubarb is back again.