Recipe 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.
- 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 See How It's Made
- 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.
- 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.
- 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.