May 2012
Rhubarb Apple and Ginger Jam
Ingredients:
700 g rhubarb, peeled and diced
300 g apple, peeled, cored and chopped
2 tbl spoons grated fresh ginger
500 g jam sugar (with pectin)
2 tbl spoons lemon juice
Method:
Mix all the ingredients in a large sauce pan and let stand overnight.
Bring to the boil and cook for five minutes over medium heat, stirring constantly. Pour into sterilized jam jars and screw on tops. Turn upside down for a few minutes, then turn back and let cool completely. Store in a cool, dark place. Keeps for at least six months.
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