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)
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.
Next day put rhubarb and sugar mix in a large ordinary pan. Add ginger and bring slowly to boil. Boil for 10 -
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.
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