Rhubarb and Ginger Jam

Submitted by McCarthy

"Taken from 'Woman's Weekly' cookbook published 1976 - makes about 5 lbs - Cooks tip : if when the jam is completely cold it stillhasn't set, it is perfectly all right to re-boil it until settling point is reached."

 

• Ready In: 50mins
• Ingredients: 6
• Yields: 5 lb

ingredients

• 4 lbs rhubarb
• 3⁄4 lb cooking apple (peeled, cored and sliced)
• 1 pint water
• 2 lemons
• 3 1⁄2 lbs sugar
• 2 ounces crystallized ginger (chopped)

directions

1. Wipe the rhubarb, trim off the base and leaves and cut the sticks into 3/4 inch lengths. Put the pieces into a preserving pan with the apple slices and water. Add the grated rind and juice of the lemons and tie the pips together in a piece of muslin. attach this pack to the handle of the pan so that the pips are suspended in the jam.
2. Simmer the fruit until tender - this will take about 15 - 20 minutes. Remove the bag of pips, squeezing out any juice, and add the sugar to the pan with the chopped ginger. Dissolve the sugar over a low heat. When the grains have melted bring the jam to a 'rolling boil' - it should bubble all over the surface - and boil it until setting point is reached, about 10 - 15 minutes. To test for setting point, remove the pan from the heat, spoon a little jam on a cold plate and cool it. Draw your finger through the jam on the plate and if the surface wrinkles it is ready.
3. Pour the jam into warm, clean jam jars, then cover them with jam pot tops, label them with the variety and date and store the Rhubarb and Ginger Jam in a cool, dark cupboard.