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Mrs Frugal

Rhubarb and Ginger Jam for Annie!

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Rhubarb and Ginger Jam - this is a recipe posted by MrsL on her forum and is really easy.


4lbs rhubarb

3lbs sugar

2 tsp ground ginger

squeeze of lemon juice


Wipe and cut the rhubarb into chunks and place in layers with the sugar in a bowl and leave overnight. By the next day, the juice will have oozed from the rhubarb and most of the sugar will have dissolved.

Transfer it to a large deep pan, add the ground ginger and lemon juice and bring to the boil. Watch your thermometer and once it's reached 104C, boil rapidly for 10-15 minutes (using the thermometer, you're more likely to get jam which sets!) Watch out for splashes as they don't half hurt!


Pot into warm, sterilised jars and cover immediately either with waxed circles and cellophane or screw on lids.


(To sterilise jars, wash them and put in a low oven at around 100C for 10 minutes or run through a dishwasher cycle. Make sure you fill them when they are still warm!)

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Aylana, DO! It was fantastic!

Mine was a little runny, but passable as jam. I had trouble keeping the temperature up high enough and constant.

It was absolutely delicious nevertheless.

I have never made jam before either. It was really easy. Thanks Kate!

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Excellent Annie! Well done! I've reboiled runny jam before and managed to make it set better. I just s"Ooops, word censored!"ed it into a pan and boiled it for 10 minutes at 105C then rebottled it in clean jars (I often make syrup rather than jam :oops: !)


Glad you liked it!

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