Homemade rhubarb and ginger jam

Rhubarb is in season – yaaay!

Who doesn’t love a sweet yet tart rhubarb pie or crumble with warm custard. So good.

This jam will be good on scones, toast, biscuits, everything!

What you’ll need:

• 500g fresh rhubarb, chopped roughly
• 500g jam sugar
• Thumb-size fresh ginger, chopped finely
• 40g crystallised ginger, chopped finely

What you’ll need to do: 

1. Wash and dry the rhubarb well.
2. In a bowl, combine the rhubarb, ginger and sugar.
3. Leave covered overnight.
4. Place all of the ingredients in a saucepan and bring to the boil for about an hour, until it has thickened and the sugar is dissolved.
5. To test if the jam is at a suitable setting point, take a spoon and drop it on a cold plate. Leave it for a few minutes and if it wrinkles at a touch it is ready for jarring. If not, continue to cook until it is.
6. Ladle the jam mixture into previously sterilised jars, cover with a piece of wax paper cut to size and place the lid on.
7. Enjoy with a warm, buttery scone and hot tea. Perfection!