A bright and tangy Rhubarb Ginger Jam made with crystallised stem ginger and no added pectin. Balanced sweetness with mellow warmth.

Scale

400 g chopped rhubarb (prepared weight)

30 g crystallised stem ginger, finely chopped

400 g granulated sugar

2 tbsp lemon juice, freshly squeezed

1. Wash and dry the rhubarb, then chop into equal sized cubes.

2. Place in a bowl and add chopped crystallised stem ginger, sugar and lemon juice.

3. Cover and set aside for 2–3 hours.

4. Transfer to a pan and heat gently, stirring until sugar dissolves.

5. Bring to a rolling boil and boil for 6 minutes, stirring.

6. Test on a chilled saucer for wrinkle set.

7. If needed, boil 2 more minutes and test again.

8. Ladle into hot sterilised jars and seal.

9. Cool completely before storing.

Store in a cool, dark place.

Keeps up to one year when sealed properly.

Use narrow rhubarb stalks for best texture.