This is a scrumptious jam made with the first crop of Yorkshire Rhubarb, for which Yorkshire is justly famous; created by guest chef Brenda Clough, the rhubarb came from the garden of Cortworth House, Wentworth. The jam is sweet and tangy, ideal for spreading on a scone or on a Yorkshire Fat Rascal! This should make about 4 or 5, 400g jars.
1kg rhubarb, washed and diced. Note: don't peel the rhubarb as it is the red colouring in the skin that gives the jam the lovely pink colour.
Juice of a large lemon
- Zest of half a lemon, finely grated
100g stem ginger, finely chopped
- 1.5cm of fresh ginger, peeled, and grated.
- 2 tbsp syrup from the stem ginger
- Put a clean saucer into the freezer to chill.
- Put the rhubarb in a large saucepan and pour the sugar and the syrup over the rhubarb and leave for one hour.
- Add the chopped stem ginger, grated ginger, lemon juice, and grated lemon zest.
- Bring slowly to a boil over a medium heat, and boil for about 15 minutes.
- Now you need to test for set - put a teaspoonful onto the chilled saucer from the freezer, if the edges wrinkle slightly when tipped, the jam is ready. (This is quite a soft set jam.)
- If not cook for another 5 minutes and test for the set again.
- Keep doing this until the jam has set to your satisfaction.
- When the set is right, pour into sterilised jars and seal.
Tip: To sterilise jars, either place them in an oven preheated to 150°C /300°F for 10 minutes, or put them through a hot cycle in your dishwasher.
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