My parents visited recently and my father proudly presented me with his own organic, freshly cut rhubarb and a recipe for Rhubarb and Ginger jam from his beloved Real Irish Cookery by Mary Caherty. So after they left I got to work and this is the result, it is really quick to make and according to my father much better value than shop bought. I have a very large saucepan that my mother-in-law gave me when we married first (perhaps she thought that I was going to be feeding a very large family!) that has come in very handy for large jobs like this, so in this case the bigger the better, as jam gets very very hot and bubbly. This is just divine Brown Soda Bread and when I'm feeling really indulgent some Easy Homemade Butter!
To sterilise jars, either put them through a cycle in your dishwasher, boil them for 5 minutes in pan of water or place in an over preheated to 150C/ 300F/Gas 2 for 10 minutes.
Recipe adapted from Real Irish Cookery, Mary Caherty
Yield 5-6 x 454g Jars
1.4kg Rhubarb, washed and diced
Lemon, rind and juice
100g Crystallised ginger (1 tbsp fresh grated ginger or 1tsp ground ginger)
Pour the sugar over the rhubarb and leave for one hour.
Add the crystallised ginger,fresh ginger or ground ginger, cut into slivers. (I chopped the rind and ginger very finely)
Place in preserving pan (large saucepan) with lemon juice and grated rind and bring slowly to the boil.
Boil rapidly for 10 minutes.
Test for set - pour a little onto a cold saucer (from the freezer), if the edges wrinkle slightly when tipped, the jam is ready. (This was wrinkling, I promise). If it won't wrinkle then boil for another 5 minutes and test again.
Pour into sterilised jars and seal.