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This delicious jam should be made when rhubarb is in full season and is not yet thick and tough.
This recipe makes 8 x 450 kg (1 lb) jars
Ingredients
1.8kg (4 lbs) rhubab trimmed
1.8kg (4 lbs) granulated sugar
Grated zest and juice of two lemons (organic preferably)
50g (2 oz) chopped crystallised ginger or stem ginger preserved in syrup (optional)
Method
1. Wipe the rhubarb and cut into 2.5cm (1 inch) pieces
2. Put it all into a large, stainless steel or Pyrex bowl layered with the sugar
3. Add the lemon zest and juice and leave to stand overnight
4. Next day, put the mixture into a preserving pan. Add the bruised ginger. Bring to the boil until it is a thick pulp. This will take about 30-45 minutes. Then test for a set.
5. Remove the bag of ginger and then pour the jam into hot, sterilised jars. Cover and store in a cool, airy cupboard.
6. If you like, 50g (2 oz) of chopped, crystallised ginger or preserved stem ginger can be added at the end.
Source: Forgotten Skills of Cooking by Darina Allen (2010)
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