Economical to make and delicious with toast or plain cake, Rhubarb and Ginger Jam is best made with forced early rhubarb as this contains less acid.
4 lb. rhubarb, washed, trimmed and chopped into -inch pieces
8 fl. oz. water
2-inch piece cinnamon stick
2-inch piece fresh root ginger, peeled and bruised
3 lb. sugar
4 oz. crystallized ginger , finely chopped
Place the rhubarb and water in a large saucepan or preserving pan and bring them to the boil over moderate heat. Add the cinnamon stick and root ginger, reduce the heat to low and simmer the rhubarb for 30 to 40 minutes or until it is very soft. Remove the pan from the heat.
Remove and discard the cinnamon stick and ginger. Stir the sugar into the rhubarb. Return the pan to low heat and stir constantly until the sugar has dis-solved. Add the crystallized ginger. Increase the heat to moderate and bring the rhubarb mixture to the boil, stirring occasionally. Boil the mixture briskly for 15 to 20 minutes or until setting point has been reached.
To test if setting point has been reached, remove the pan from the heat. Put a spoonful of jam on a cold saucer and cool it quickly. Setting point has been reached when the surface of the jam sets and wrinkles when pushed with your finger. If setting point has not been reached, return the pan to the heat and continue boiling, testing every few minutes.
Alternatively, use a sugar thermometer. When the temperature reaches between 220°F and 222°F, setting point has been reached.
When setting point is reached, with a slotted spoon, remove any scum from the surface of the jam. Leave the jam for 10 minutes to cool slightly, stirring occasionally.
Using a ladle, fill clean, dry, warm jars to within
½ inch of the tops with the jam. Put a small circle of waxed paper on top
Rhubarb and root and crystallized ginger give Rhubarb and Ginger Jam a delicate flavour. of the jam, cover with jam covers and secure with an elastic band. Label the jars and store in a cool, dry place.