This is my adaptation of one of Mrs Beetons Recipes, (ala Sweetleaf ;D) it is delicious and Ive been told I can do that one again ! ;D
To every 450g (1lb) of Rhubarb allow: 450g (1lb) Sugar ½ Lemon, rind and juice only 3" piece of Ginger peeled and grated Peel chop and weigh the Rhubarb Put into a preserving pan, with sugar Grate the lemon rind, and Ginger very finely, add it to the other ingredients. Place the preserving pan over a low heat. Keep stirring to prevent the rhubarb from burning. When the sugar is well dissolved, increase the heat. Allow the jam boil until it is done, taking care to keep it well skimmed and stirred , add lemon juice. Pour into sterilised jars. Allow to cool and cover with airtight lids. Store in a dry place.
Time: 45 minutes
Test for setting by dropping a small amount onto a cold saucer, it should skin over almost immediately, if not, continue to cook
Last Edit: Oct 31, 2007 14:04:27 GMT 1 by Sweetleaf
Im not over the hill, Im still climbing it, thats why Im so tired all the time!
Oh I love rhubarb ;D Ill copy this recipe in case I manage to scrounge some Im racking my brain to try and think who I know has some. Im going to look for a crown though I missed out on one 2 years ago.