A delightful homemade jam that combines the tartness of rhubarb with the zing of ginger. Perfect for spreading on toast, scones, or using in desserts.
Preparation time
30min
Cooking time
45min
Ingredients
8 Servings
- 50 g ginger
- 50 ml lemon juice
- 1000 g rhubarb
- 800 g sugar
Directions
Step 1
Place the chopped rhubarb, sugar, grated ginger, and lemon juice in a large pot.
Step 2
Stir the mixture well and let it sit for about 30 minutes to allow the rhubarb to release its juices.
Step 3
Bring the mixture to a boil over medium-high heat, stirring frequently.
Step 4
Once boiling, reduce the heat to medium-low and let it simmer for about 40-45 minutes, or until the jam has thickened.
Step 5
Remove the pot from the heat and let the jam cool slightly.
Step 6
Transfer the jam to sterilized jars and seal them properly.
Step 7
Let the jars cool completely before storing them in the refrigerator.