Rhubarb, fresh ginger and sweet geranium jam
Balancing tart rhubarb, delicate ginger and sweet hints of geranium, this recipe makes 8 jars of jam – a delectable addition to your pantry
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
1.8kg trimmed rhubarb
1.3kg granulated sugar
grated rind and juice of 2 lemons
8 sweet geranium leaves, finely chopped
25g bruised ginger plus 1 teaspoon grated ginger
50g chopped crystallised ginger or stem ginger preserved in syrup
Method
Wipe the rhubarb and cut into 2.5cm pieces. Put it in a large bowl layered with the sugar, add the lemon rind and juice. Leave to stand overnight.
Next day put into a preserving pan with the chopped sweet geranium leaves and the grated ginger. Bash the ginger with a rolling pin, add the bruised ginger tied in a muslin bag to the pan. Steadily bring to the boil until it is a thick pulp — 40-50 minutes approximately. Remove the bag of ginger and then pour the jam into hot clean jars, cover and store in a dry airy cupboard.
Chopped crystallised ginger or preserved stem ginger can be added at the end.
