Isn’t it great when the garden produces such a surplus that you can start Jam Making.
This is the first time ever I have been able to make Rhubarb and Ginger Jam.
I followed a recipe from my much loved and battered Good Housekeeping book.
Rhubarb and Ginger Jam
1.1kg (2 1/2lb) rhubarb-prepared weight,chopped
1.1kg(2 1/2lb) sugar
juice of two lemons
25g (1 oz) root ginger
100g (4 oz) preserved stem ginger,chopped
1 Place rhubarb in a large bowl in alternate layers with the sugar and lemon juice. Cover and leave overnight
2 Next day, peel and bruise the root ginger slightly with a weight or rolling pin and tie it in a piece of muslin. Put the rhubarb mixture in a preserving pan with the muslin bag, bring to the boil and boil rapidly for 15minutes, stirring frequently.
3Remove the muslin bag and add the stem ginger and boil for a further 5 minutes until you have reached set point. Remove any scum with a slotted spoon.
4 Pot and cover. Makes about 2kg(4 1/2lb)
So what’s behind my lovely jam?
Gorgeous bluebells, aquilegias, forget me knots and a little hedge parsley. They smell delicious- of warmth and honey. And all from my garden. Aren’t these just lovely I ask Mr E.” Humph a bunch of weeds !”, says he. Whose right then?
Him or me?
Anyone for tea then- brown bread, butter, jam and Earl Grey?
Linking into Handmade Harbour today.