Rhubarb & Ginger Jam

This delicious jam is a perfect late winter pick-me -up combining seasonal forced rhubarb with health-boosting ginger.

Ingredients:

• 1kg pink rhubarb, trimmed weight
• 1kg jam sugar
• zest & juice 1 lemon
• 50g stem or crystallised ginger, finely chopped
• 4cm piece ginger, peeled

Method:

Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add jam sugar, lemon zest and juice, chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.

Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hours to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.

Pop a fw saucers in the freezer. Scoop the fruit al all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point-this should take about 10-15 minutes.

To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 seconds, then gently push it with the tip of your finger, if the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.

Remove the pan from the heat and leave to one side for 2-3 minutes before pouring into a sterilised jars. Seal immediately and label with the date once completely cold.