Rhubarb Apple
and Ginger Jam
Ingredients:
700 g rhubarb,
peeled and diced
300 g apple, peeled, cored and chopped
2 tbl spoons grated fresh ginger
500 g jam sugar (with pectin)
2 tbl spoons lemon juice
300 g apple, peeled, cored and chopped
2 tbl spoons grated fresh ginger
500 g jam sugar (with pectin)
2 tbl spoons lemon juice
Method:
Mix all the
ingredients in a large sauce pan and let stand overnight.
Bring to
the boil and cook for five minutes over medium heat, stirring constantly. Pour
into sterilized jam jars and screw on tops. Turn upside down for a few minutes,
then turn back and let cool completely. Store in a cool, dark place. Keeps for
at least six months.
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