Rhubarb & Ginger Jam

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Rhubarb & Ginger Jam

INGREDIENTS:

700g (4 1⁄2 cups) rhubarb, chopped

500g (2 1/2 cups) jam sugar

30g (2 tablespoons) crystallised Ginger (or one tbsp grated fresh ginger)

Juice and zest of 1 lemon

METHOD:

1. Place the chopped rhubarb, sugar, juice of 1 lemon and crystallised ginger in a large pan, toss well and leave to marinate for 2 hours.

2. Place the pan over a medium heat and stir until the sugar is dissolved. Then reduce the heat to low, and continue to cook for 20 minutes.

3. Remove from the heat and allow to cool completely. Then ladle the jam into sterilised jars

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Recipe From

Clodagh’s Kitchen Diaries by Clodagh McKenna


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