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Members’ Recipes: Jams
Rhubarb and Ginger Jam
2lb Rhubarb (weighed when washed and trimmed)
2lb Jam Sugar
Juice 2 Medium Lemons
½oz Powdered Ginger (approx 3 level teaspoons)
Cut washed rhubarb into 1” pieces. Place in a basin layering with sugar. Add lemon juice and leave to stand overnight.
Next day put rhubarb and sugar mix in a large ordinary pan. Add ginger and bring slowly to boil. Boil for 10 - 15 minutes or until setting point is reached. Pot. Approximate yield 3lb.

Contributed by Chris Hall
Members are invited to share favourite, tried and tested recipes that are based on allotment, garden or wild produce. Contact the webmaster to include yours.