I wandered around my fruit patch today and was suprised at how quickly our rhubarb has jumped out of the soil. Within a matter of days it seems to have raced upwards to take its place among the redcurrants, raspberries and apple buds.
I know I should have probably forced some as Monty does but I was ridiculously disorganised this year and have only just seemed to see spring arrive and the garden begin to sing. As a result, the rhubarb stems that are now protruding up are thicker and most probably coarser than I would have liked. No matter. They still make amazing jam.
Here's my recipe:
500g rhubarb
500g sugar
juice of a lemon
2cm length of fresh ginger
25g stem ginger (chopped)
CUT the rhubarb into chunks; BRUISE or bash the root ginger; JUICE the lemon and CHOP the crystalised ginger then leave it all covered in a bowl overnight with the sugar. The next morning the sugar should be dissolved and the juices drawn out of the fruit. POUR it all onto a pan and boil rapidly for 10 - 15 mins until it reached setting point. Once it's ready leave to cool for 2 minutes before pouring into steralised jars.
The best thing ever with dropped scones! Enjoy.
IMAGE Garry Knight Creative Commons 2.0
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