3 lb Rhubarb
3lb Granulated Sugar
1.5 tsp ground ginger
1 tbsp water
Juice of 1 lemon
Put a Saucer in the fridge.
Put the rhubarb, ginger, water and lemon juice into a saucepan.
Bring to the boil and simmer gently for ten minutes.
Remove for the heat and add the sugar, stirring until it dissolves.
Return the saucepan to the heat and bring to the boil.
Continue with a fast boil for 10-15 minutes.
During this time, skim off any froth that rises to the surface and discard.
Remove the saucepan from the heat and put a small amount of the jam on the cooled saucer.
Return it to the fridge and when cooled, do a test by running your finger through the centre of the jam.
If the surface wrinkles and the two halves of the jam remain separate, then the jam has reached settin point.
If not, put another saucer in the fridge and the saucepan back on the heat for 5 minutes.
Repeat the test until you reach a set.
Put the jam into warm sterilised jars and seal immediately.
Allow to cool.
Store in a cool, dark area.
Enjoy on some delicious Herb Soda Scones.
This is a recipe from Catherine’s Little Book of Baking, by Catherine Fulvio of Ballyknocken House.